Lemon Cornmeal Scones

Ingredients

• 2 large eggs
• ¼ cup almond milk
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. lemon zest
• 1 cup all-purpose flour, spooned and leveled, plus more for kneading
• 1 cup whole wheat flour, spooned and leveled
• ¾ cup cornmeal, spooned and leveled
• ⅓ cup cane sugar
• 2½ tsp. baking powder
• ¾ tsp. sea salt
• ½ cup coconut oil, hardened and cut into small pieces
• 1 cup powdered sugar
• 2 to 3 Tbsp. fresh lemon juice
• 1 tsp. lemon zest

Steps

1. In a medium bowl, whisk together the eggs, almond milk, and lemon juice and zest.
2. In a food processor, place the all-purpose and whole wheat flours, the cornmeal, sugar, baking powder, and salt and pulse several times to combine. Add the hardened coconut oil and pulse a few times until just combined. Add the egg mixture and process until the dough just comes together. Be careful not to overmix.
3. Remove the dough from the food processor and place on a floured surface. Knead lightly, using more flour as needed to prevent sticking. Form the dough into a ball, divide it in half, and flatten each half into a 1-inch thick disk. Place on a parchment paper–lined baking sheet and freeze for 20 minutes.
4. Preheat the oven to 400°F and line another baking sheet with parchment paper.
5. Remove the dough from the freezer and cut each disk into 6 wedges. Separate the wedges and arrange them on the prepared baking sheet. Bake for 15 to 17 minutes, or until golden brown around the edges. Transfer to a wire rack to cool.
6. Make the glaze and zest topping: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled scones and sprinkle with the zest. Do ahead: Store lemon cornmeal scones in an airtight container at room temperature for 1 to 2 days or freeze for up to 3 months.