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Lemon Scones

Posted on February 2nd, 2013  |  2 Comments

Seriously, how did I live before scones?

These are my new favorite made from scratch but totally easy and impressive dessert/snack/coffee treat.

Move over Starbucks, this baby is cheaper and way healthier. Especially if you don’t toss them in homemade powder sugar straight from the oven and and press as much Of it as you possibly can into the little baked crevices on top.

But what’s a little sugar?


Lemon Scones

by The Talking Kitchen

Prep Time: 10 minutes

Cook Time: 22-24 minutes

Inspired by Minimalist Baker

Ingredients (8 scones)


  • 1/2 c. Coconut oil, chilled, cut into chunks
  • 2 oz. light cream cheese
  • 1 lemon, zested and juiced (2-3 Tbsp)
  • 1 egg
  • 1/4 tsp lemon extract
  • 1/4 tsp vanilla extract
  • 2 Tbsp maple syrup
  • 1/4 c. coconut milk


  • 1/2 c. whole wheat flour
  • 3/4 c. all-purpose flour
  • 1/4 c. almond meal
  • 1/4 c. oat flour
  • 1/4 tsp sea salt
  • 1/2 T baking powder


Preheat oven to 400 degrees.

Add all the dry ingredients to a food processor and pulse until combined, then add the cold coconut oil (or butter) and pulse until pea sized.

In a separate bowl mix the wet ingredient, then add to the dry ingredients in the food processor.

Pulse until just combined then dump out on a floured surface.

Form into a 1-inch circle, then cut into 8 slices.. or 16 if you want minis.

Place on a parchment paper lined baking sheet, bake for 22-24 minutes.

Once removed from oven toss in a bowl of homemade powdered sugar


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2 Responses

  1. Sheila says:

    “then add the butter & pulse until pea sized” – how much butter? Not in ingredient list

    • talkingkadmin says:

      whoops party foul – i updated the recipe, it’s 1 stick of butter (or 1/2 cup) but I used coconut oil instead (1/2 cup) – cut into chunks, and cold

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