Thumbprint Scone Cookies

1

In a large bowl, combine the gluten-free flour, oat flour, sugar, sea salt, baking powder and baking soda.

2

Add the cold butter and use your hands or a pastry cutter to work it into the dry ingredients until crumbly and the butter pieces are the size of small peas.

3

In a separate bowl, whisk the Greek yogurt, egg, lemon zest, lemon juice, and vanilla extract.

4

Add the wet mixture to the dry and mix until a soft dough forms. Chill in the fridge for 30 minutes to 2 hours for best texture.

5

Preheat oven to 350°F (175°C) and line one or two baking sheets with parchment paper.

6

Divide the dough into 16 even portions (just under ¼ cup each). Roll into balls and place on the baking sheet, spacing them out.

7

Divide the dough into 16 even portions (just under ¼ cup each). Roll into balls and place on the baking sheet, spacing them out.

8

Bake for 18–22 minutes, or until the edges are lightly golden and the centers are set. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.