Mrs. Sheppard’s Cookies aka Lemon Poppy Scones

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My son invited me to Tea for Two at his school this past Friday.

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Mrs. Sheppard, Luke’s amazing teacher, made us these delicious vegan lemon poppy scones. She went so far as to make them right before we arrived for the tea, which was at 8:30am, so they were still warm. Yummy, my son said!

So when we woke up this morning and my son asked if we could make Mrs. Sheppard’s cookies, I said, of course! We adapted the recipe slightly (because I only had one stick of Earth Balance) and they came out just as good!

2 cups flour
1/2 cup vegan cane sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 stick of Earth Balance (8oz.)
1 lemon, zested and juiced
2 tablespoons poppy seeds
1 cup oat milk

Preheat the oven to 400 and line a baking sheet with parchment paper.

Sift the flour, sugar, baking powder and salt into a large bowl. Cut in the Earth Balance until the mixture is the consistency of large grains of sand, using your fingers to mix it all together.

Add the poppy seeds, lemon zest and lemon juice. Add the oat milk and mix well. The dough will be sticky.

Use a spoon to drop scones onto the baking sheet. We made lots of different shapes because the dough was sticky and we just used small spoons. It doesn’t matter what they look like, they still taste good!

Bake for 13 to 15 minutes until golden. Enjoy warm with Earth Balance!

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