Poppy Seed Scones

with Lemon Glaze

High heat from the air fryer ensures the most delightful scones. Although they’re traditionally made with butter, these scones feature coconut oil.

MAKES 4 • SERVING SIZE 1

1 cup all-purpose flour

2 tbsp granulated sugar

1½ tsp baking powder

⅛ tsp kosher salt

2 tbsp coconut oil

¼ cup unsweetened soy milk

2 tsp poppy seeds

zest of 1 lemon

FOR THE GLAZE

1½ tsp freshly squeezed lemon juice

3 tbsp powdered sugar

1. Set the air fryer temp to 320°F.

2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

3. Use a pastry cutter to work the coconut oil into the flour, evenly distributing the oil throughout the dry ingredients and forming the flour into the size of small peas.

4. Add the soy milk, poppy seeds, and lemon zest. Mix gently with clean hands, being careful not to overmix. Gently press the dough into a baking dish.

5. Place the dish in the fryer basket and bake until the edges are golden, about 12 minutes.

6. Remove the dish from the basket. Allow the scones to cool for 10 minutes. Slice into triangles and transfer to a wire rack.

7. In a small bowl, make the glaze by whisking together the lemon juice and powdered sugar until thick.

8. Drizzle the glaze over the scones. Allow to set for 15 minutes before serving.

Poppy Seed Scones