Sugar-Free, Gluten-Free Lemon Poppy Seed Scones

MAKES ABOUT 8 SCONES

People often think of vegans as hippie, salad-eating, tree-hugging, granola-munching yogis. The funny thing is, we really do love all of those things, but we aren’t limited to them. We eat much more than granola and salad in our house. We enjoy baking, and scones are one of our favorite breakfast treats. Complement these with our Raspberry Chia Jam and a warm almond milk tea. This classic recipe has been altered so that it is sugar free and gluten free, but certainly not flavor free!

2 cups all-purpose gluten-free baking flour, such as Bob’s Red Mill

1 Tbsp. baking powder

3 Tbsp. xylitol

½ tsp. Himalayan pink salt

1 Tbsp. poppy seeds

½ cup melted coconut oil

¼ cup unsweetened nondairy milk

1 Tbsp. lemon juice

Zest of 1 lemon

1 tsp. vanilla extract

  1     Preheat the oven to 400 degrees F. Line a medium-size baking sheet with parchment paper.

  2     In a large bowl, mix together the flour, baking powder, xylitol, salt, and poppy seeds until well combined.

  3     Add coconut oil and mix in well, then add nondairy milk, lemon juice, lemon zest, and vanilla extract. Combine thoroughly.

  4     Turn the dough out onto a cutting board dusted with flour. Gently knead the dough and form it into a circle about ½ inch thick. Cut into triangular pieces, like pie slices.

  5     Lay the scones on the baking sheet lined with parchment paper. With a baking brush, lightly coat the tops of the scones with a little nondairy milk. Sprinkle each with a pinch of xylitol.

  6     Bake for 12–15 minutes, until the bottoms of the scones are light golden brown in color. Let the scones cool for about 5–8 minutes and then serve.