When life gives you lemons…you make scones and lemon curd, of course! We have meyer lemons which add a sweet tartness – perfect for these Lemon-Ginger scones and paleo lemon curd.
And click here to get the lemon curd recipe!
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Lemon-Ginger Scones
- Category: Breakfast, Dessert
Ingredients
Scale
- 1 Cup GF Oat Flour
- 1 Cup Old-Fashioned GF Oats
- 1/4 Cup Coconut or Date sugar
- 2 1/4 Tsp Baking Powder
- 2 Tsp Lemon zest
- 1/3 Cup Solid Coconut Oil or vegan butter
- 1 Egg
- 1/4 Cup Dairy-free milk
- 1/3 Cup Candied Ginger, minced
Instructions
- Pre-heat oven to 400-degrees. Line two pans with parchment paper
- Mix dry ingredients (through baking powder) in a medium-sized bowl
- Cut in coconut oil or butter until mixture is crumbly
- Mix in ginger and zest
- In another medium bowl, whisk egg/flax egg and milk
- Add wet to dry and mix only until well combined
- Separate into 2 6-inch circles and cut into wedges (12 total), dividing between pans
- Bake at 400-degrees for 16-20 minutes or until golden. Cool on a wire rack for 5 minutes. Serve with your favorite condiments and enjoy!