* I love all things lemon! I used to occasionally make a pan of lemon bars filled with eggs, dairy and wheat, and I miss those so very much. I'll take being pain free over a traditional lemon bar any day, though, so these scones hit the spot when I was craving lemon recently. To make them, you will need:
- 1/4 cup fresh lemon juice
- Zest of one lemon
- 1/2 cup maple syrup
- 1/2-3/4 cup coconut milk
- 1/2 cup AIP compliant dried cranberries or raspberries
Preheat oven to 350. Mix all ingredients together to form a soft dough that does not quite stick to your hands, but is still manageable. Form 2 one inch high rounds on a lined baking sheet and cut each round into fourths. Separate scones slightly and bake 17-20 minutes or until tops and bottoms are lightly browned.
For lemon icing, mix the following together, adjusting amounts to taste.
- 2 Tbsp melted coconut butter
- 2-3 tsp maple syrup
- 2-3 tsp lemon juice