Lemon Cornmeal Scones

Preparation

1. Step 1

   In a medium bowl, whisk together the eggs, almond milk, and lemon juice and zest.

   Step 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.

   Step 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.

   Step 4

   Preheat the oven to 400°F and line another baking sheet with parchment paper.

   Step 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.

   Step 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.