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For the Scones:
1/3 cup coconut sugar
2 tbsp lemon zest (from two lemons)
2 cups gluten-free flour blend
1 tbsp baking powder
1/2 tsp salt
1/3 cup dairy-free butter (cold and solid, cut into small cubes)
1 tsp vanilla extract
1/4 - 1/2 cup lemon juice (from two lemons)
For the Glaze:
2 tbsp lemon juice (from one lemon)
2 tsp lemon zest (from one lemon)
1 cup coconut sugar
- Preheat oven to 400F.
- In a small bowl, rub lemon zest into coconut sugar until the fragrances are released and the zest and sugar are thoroughly combined.
- In a food processor, add the sugar mixture, gluten-free flour, baking powder, and salt. Pulse to combine.
- Then, add in the very cold butter chunks and pulse until the butter is the size of small peas. If you don't have a food processor you can also do this in a bowl with a pastry blender or two knives. You just want the butter to remain cold and not melt into the flour mixture.
- Then, add in the vanilla and lemon juice. Start with ⅛ cup of lemon juice and keep adding more until the mixture is slightly wet and can be held together into a dough (I ended up using almost the full 1/2 cup of juice but it will depend on your brand of gluten-free flour).
- Turn dough out onto a baking sheet lined with parchment paper. Pat the dough into a circle (about 8 inch in diameter). Cut it into 8 wedges.
- Bake at 400F for 13-17 minutes, until they are a light golden brown.
- Make the glaze while the scones are in the oven. In a small bowl, combine lemon juice, zest and powdered coconut sugar and whisk until there are no more clumps of powdered coconut sugar. You can add more juice if you want a thinner glaze.
- Remove the scones from the oven and allow to cool before glazing.
- Drizzle or spoon the glaze over the scones and allow to set completely before serving.