2 ½ cups whole wheat pastry flour (240 g), plus more for dusting
½ cup organic cane sugar (100 g)
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons poppy seeds
1 tablespoon food-grade lavender
½ cup coconut oil (100 g), solid
1 large egg
1 cup powdered sugar (120 g)
Nutrition Info
Calories 372
Fat 15g
Carbs 54g
Fiber 4g
Sugar 26g
Protein 6g
How to Make It
1. Step
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Step
Zest the lemon into a small bowl and set aside.
3. Step
Juice the lemon and set aside 1 teaspoon for the glaze. Combine the rest with ½ cup (120 ml) of almond milk and set aside for 5-10 minutes while you make the rest of the dough. (The almond milk will curdle, that’s okay! This creates a dairy-free substitute for buttermilk.)
4. Step
In a large bowl, combine the flour, sugar, baking powder, salt, poppy seeds, and lavender. Whisk well.
5. Step
Add the coconut oil and cut it into the flour mixture with a pastry cutter, a fork, or your fingers until the flour mixture is crumbly and there are no large chunks left.
6. Step
Add the lemon zest, curdled almond milk, and egg. Fold the ingredients until the dough forms.
7. Step
Transfer the dough to a lightly floured surface. Sprinkle with just enough flour to keep the dough from sticking as you form it into a disc about 1½-2 inches (4-5 cm) thick.
8. Step
Cut the dough into 8 triangular scones. Transfer the scones to the prepared baking sheet, spacing evenly.
9. Step
Bake for 20-25 minutes, or until golden brown. Let cool.
10. Step
Make the glaze: In a small bowl, combine powdered sugar, remaining 1-2 teaspoons of almond milk, and the reserved teaspoon of lemon juice. Whisk until smooth.
11. Step
Drizzle the glaze over the cooled scones and let it harden, 5-10 minutes.
