Thumbprint Scone Cookies

1

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

2

Use your hands to cut in the butter until it’s crumbly and the butter pieces are about the size of peas.

3

In a small bowl, whisk together the greek yogurt, egg, lemon zest, lemon juice and vanilla extract.

4

Stir the wet mixture into the flour mixture until a soft dough forms. Cover and refrigerate for at least 30 minutes or up to 2 hours.

5

Preheat oven to 350℉ and line a baking sheet with parchment paper. Scoop the dough into 1/2 cup pieces and form into 3-inch rounds. Use your fingers to create a deep well in the middle of each scone. Add about a tablespoon or two of your favourite jam to each well. Brush the scones with milk and sprinkle with coconut sugar.

6

Bake until golden, about 30 minutes.