Vegan Lemon Poppy Seed Scones 

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Whisk together the wet ingredients

Stir together the dry ingredients

Add the wet ingredients to the dry

Stir until the dough comes together

Press the dough into a 1" rectangle and cut into squares. Place on a parchment lined baking sheet and bake for 12-15 minutes.

Tender and moist gluten-free vegan scones are best kept at room temperature lightly covered for 3 days or frozen for up to 3 months. FULL RECIPE LEMON POPPY SCONES HERE