Name: Gluten Free Lemon Poppyseed Scones
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Ingredients: 1 3/4 cup almond meal or ground almonds; 3 Tbsp coconut flour; 1/2 tsp baking soda; 1/4 tsp sea salt; 1/4 cup raw honey; 1 egg (can use 1/4 cup banana if egg free); 2 Tbsp whole milk, cream, or (coconut milk if dairy free); 2 Tbsp lemon juice freshly squeezed; 1 tsp lemon extract; 3 Tbsp cold butter (solid coconut oil if dairy free); 1 Tbsp poppy seeds

These lemon poppyseed scones are delicious for any time of the day. With no strict measurements, there is plenty of room for creativity.

1 3/4 cup almond meal or ground almonds
3 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup raw honey
1 egg (can use 1/4 cup banana if egg free)
2 Tbsp whole milk, cream, or (coconut milk if dairy free)
2 Tbsp lemon juice freshly squeezed
1 tsp lemon extract
3 Tbsp cold butter (solid coconut oil if dairy free)
1 Tbsp poppy seeds

Mix everything together in a large bowl, mash with a fork or fingers
Grab a small handful and shape into triangle shaped scones
This recipe only makes about 8 so keep them small
Place them on a split or parchment paper and then a cookie sheet
Bake at 350º for 16-18 minutes
Serve with butter, raw honey, creme frâiche, lemon curd, or a homemade jam.