Gluten-Free, Vegan, Serves 10

• 2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegan butter, chilled and cut into small pieces
• 1/2 cup non-dairy milk
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• 1/2 cup fresh blueberries
• 2 tablespoons non-dairy milk, for brushing
• 2 tablespoons granulated sugar, for sprinkling

Directions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt. Add the chilled vegan butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the non-dairy milk, lemon juice, lemon zest, and poppy seeds until a shaggy dough forms. Gently fold in the fresh blueberries.

Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Use a sharp knife or a biscuit cutter to cut the dough into 10 equal-sized wedges. Place the scones onto the prepared baking sheet, leaving about 2 inches between each one. Brush the tops of the scones with non-dairy milk and sprinkle with granulated sugar. Bake the Blueberry Lemon Poppy Seed Scones for 15-20 minutes, or until lightly golden brown on top and cooked through. Let the scones cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. Serve the scones warm or at room temperature, with vegan butter and/or jam, if desired.