Lemon Poppyseed Scones made with Non-dairy Yogurt

Instructions

1. In the bowl of a stand mixer, add flour, sugar, baking powder, sea salt, plant butter, and yogurt.
2. Using the paddle attachment, mix on low speed until fully blended with no clumps of flour remaining.
3. Turn mixer on low to medium-low speed and add heavy cream, vanilla extract, poppy seeds, and lemon zest. Mix until all the liquid has been absorbed.
4. Remove paddle attachment, cover bowl, and refrigerate for 20 to 30 minutes.
5. Meanwhile, preheat oven to 400ºF. Line a sheet pan with parchment paper and set aside.
6. Once dough has rested, lightly flour a surface, adding more flour as needed to prevent sticking.
7. Roll dough into a rectangle or circle about 1/3 to 1/2 inch thick. Cut into approximately 2-inch triangles and place about 1 inch apart on prepared sheet pan.
8. Brush cream on top of dough and sprinkle with sparkle sugar or decorative sugar.
9. Bake for 15 to 25 minutes or until scones are puffed and lightly golden brown. Cool for at least 30 minutes before serving or storing.
10. Chef's Note: Dough can be cut into squares, or any smaller or larger cookie-cutter shape.