Meyer Lemon Scones

Meyer Lemon Scones

Preheat oven to 350 degrees.

In a bowl combine:
1/2 cup cream of coconut
1/2 teaspoon baking soda
1 teaspoon lemon juice
Mix together and set aside.  It will look something like this:

In another larger bowl combine:
1 cup potato starch
1 cup coconut flour
1/2 cup tapioca starch
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon xanthan gum

Cut in 1/2 cup cold Earth Balance spread (or real butter if you can tolerate it).  Use a pastry blender or fork to mix the butter in.  It should look like this when you are done:

Mix 2 eggs and 1/2 cup Meyer lemon juice together and pour over flour mixture.  Add the cream of coconut mixture as well and stir slightly to combine.  Don't stir too much, but do make sure that you get everything mixed together.  If the mixture is still really dry add a little bit more Meyer lemon juice (2-4 tablespoons).  Scoop the mixture out with a round cookie scoop and place on a baking sheet lined with parchment.  You can make any size you want.  I made mine fairly large so I only was able to get about 10-12 scones from this recipe.  You can definitely make them smaller but you will need to adjust the baking time.  The rounds will look like this:

Wet your hand and flatten slightly.

Bake at 350 degrees for 15-25 minutes (depends on the size you make them).  I baked my large ones for 25 minutes.

While scones cool slightly mix up the glaze.
Combine 2 cups powdered sugar with 2 tablespoons Meyer lemon juice in a small glass bowl.  Mix together well and then pop in the microwave and microwave for 15-20 seconds.  You just want to warm it up slightly to make it drizzle easier.  Drizzle over the scones and enjoy!