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Recipe: Vegan Raspberry Lemon Scones
Preheat oven to 425°F and line a baking sheet with parchment paper. Use your hands to cut in ⅓ cup of coconut oil until it’s cut into small pea-sized pieces. Add the almondmilk and lemon juice to the dry ingredients and stir gently with a fork until just barely combined. Transfer to prepared baking sheet and bake for 15 minutes or until the scones are golden-brown. When scones are done, transfer to a wire rack over a baking sheet.
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