6tablespoonscoconut oilsolid but softened slightly
1/4cupfresh lemon juice
1tablespoonfresh lemon juice
Preheat oven to 375° F. In a small mixing bowl, whisk together the flaxseed meal and water.
In a separate mixing bowl, combine all-purpose flour, whole wheat flour, granulated sugar, poppy seeds, baking powder, baking soda, lemon zest, and salt.
Add coconut oil and use a fork (or pastry cutter) to cut it into the mixture until only small bits remain.
Whisk the flax egg, almond milk and 1/4 cup lemon juice together and add to the dry ingredients a little at a time while stirring with a wooden spoon.
Transfer to a floured surface and form into a ball. Cut in half and form each half into a disc about 1 inch in height. Use a large knife to cut the circle into 8 equal wedges. Transfer the scones to a baking sheet.
Bake for 15 minutes, or until fluffy and golden brown on the edges.
Let scones cool 15 minutes. Combine the 1 tablespoon lemon juice and confectioners sugar in a small bowl. Once scones are cooled a bit, drizzle the glaze over the scones and sprinkle with a few more poppy seeds, if desired!