1 1/2 cups gluten-free oat flour
3/4 cup sweet rice flour
1/2 cup almond meal (or almond flour)
1 tablespoon Frontier Organic Baking Powder
1/3 cup muscovado sugar (or coconut sugar, sucanat or pure cane sugar)
1 tablespoon Simply Organic Poppy Seeds
1/2 teaspoon Frontier Sea Salt
7 tablespoons cold butter, chopped
6 tablespoons heavy whipping cream
1  large egg
2  large egg yolks
2 teaspoons Frontier Organic Lemon Peel
1 teaspoon Simply Organic Vanilla Extract
1 teaspoon Simply Organic Lemon Flavor
1/8 teaspoon Simply Organic Vanilla Bean Seeds (scraped from 1 to 2 vanilla beans)

1/2 cup powdered sugar
3 to 4 tablespoons heavy whipping cream
1/2 teaspoon Simply Organic Vanilla Extract

1. In a large bowl, stir together all dry ingredients until well combined.
2. Add butter to the dry mixture and cut in with a pastry cutter or large fork until the mixture is crumbly and butter is evenly distributed. You want pebble-sized pieces of butter to remain in the mixture. Place bowl in the fridge.
3. In a medium bowl, whisk together all wet ingredients until thoroughly combined.
4. Line a large baking sheet with parchment paper.
5. Remove the dry bowl from the fridge and pour the wet mixture into the dry. Gently stir with a large spoon until the liquid is just incorporated (the dough will not hold together at this point).
6. Toss the mixture with one of your hands while lightly kneading it in the bowl until there is no dry flour in the bottom of the bowl. Knead once or twice more until held together but do not work into a tightly packed ball. The mixture should feel like cookie dough – not too sticky, but very thick and heavy. If the dough seems dry and isn’t coming together, gently work in another 1 tablespoon of cream. If overly sticky, add another 1 to 3 tablespoons of oat flour. Avoid over-kneading /mixing.
7. Split the dough in 2 halves, shape into rough ball shapes, and place on the large baking sheet.
8. Lightly work the dough into a circular shape with your fingertips until about 1/2 to 3/4-inch thickness all around. Lightly press in the edges to help them hold together. (Do not use a rolling pin. The dough will look shaggy and rough around the edges, which is what you want. You can also work the dough into 1 or 2 long rectangles about 4 to 5 inches wide, then cut at 45 and 90 degree angles to form the scones.)
9. Repeat with second dough and then slice each circle into 6 medium sized, triangular scones.
10. Place pan in the freezer for 10 minutes and preheat your oven to 425 degrees. Be sure your oven rack is in the center position.
11. Remove pan from the freezer and carefully separate the scones with a large metal spatula (re-slicing if needed). Spread scones on the pan leaving 1 to 2 inches between each.
12. Bake for 12 to 15 minutes until the tops have risen and are cracked, and the bottom edges are golden brown. Let cool for 30 minutes then move to a cooling rack and allow to fully cool.
13. To make the glaze, whisk together powdered sugar, cream and vanilla extract. Add more cream to thin out if needed. Drizzle or spread over cooled scones and sprinkle poppy seeds over top.