Lemon vanilla scones

• 1 cup gluten free flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon xanthan gum
• 1 1/2 teaspoon grated lemon zest
• 3 tablespoons coconut oil, solid
• 6 tablespoons vanilla coconut yogurt
• coarse sugar, optional

Preheat oven to 400 F and line a baking sheet with parchment paper, set aside.

Whisk together your dry ingredients, add the zest and mix well to evenly distribute.

Cut in the solid coconut oil with a form or pastry cutter until there are no solid pieces bigger than a pea.

Add the yogurt and stir until dough comes together.

Scoop with an ice cream scooper onto the lined sheet, flatten if desired, and sprinkle with coarse sugar.

Bake for 12 minutes, serve hot.