Vegan lemon lavender scones

Light and refreshingly delicious gluten-free, sugar-free, low-fat scones. Perfect with your morning cup of coffee or a glass of almond milk.

Ingredients

3 tablespoons unsweetened almond milk (So Delicious or Califia Farms are the best)

1 tablespoons fresh squeezed lemon juice

1 teaspoon lemon zest

24 packets of stevia (equivalent to 1 cup regular sugar)

1/2 cup vegan butter

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup brown rice flour

1/3 cup coconut flour

Lavender sugar: 5 packets stevia + 2 teaspoon ground lavender

Instructions

Preheat oven to 400.

Combine almond milk, lemon zest and lemon juice in a small bowl; set aside to thicken.

Into a medium bowl, add room temperature butter, stevia and vanilla extract; stir to combine. Add thickened lemon milk mixture.

Add in flours, baking soda and salt into medium bowl; fold until ingredients are combined.

Roll into 1 inch balls and roll into lavender sugar (sprinkled on a plate or shallow bowl).

Flatten balls with the bottom of a measuring cup or flat-bottomed large drinking cup OR roll dough out into 1/2 inch thick circle and cut into triangles.

Place 2 inches apart on a parchment or silicone mat lined baking sheet and bake for 8-10 minutes, until the edges begin to golden but don’t allow to brown.

Allow to cool on baking sheet for 5-10 minutes then transfer to cooling rack.