Lemon Poppy Seed Protein Scones

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine flour, vanilla protein powder, unflavored protein powder, coconut flour, sweetener, poppyseeds, and baking powder.
Add yogurt, lemon juice and lemon zest and pull together with spoon/spatula to make large dough crumbles.
Use hands to bring together.
Knead the ONLY LITTLE till it comes together. Dough should be slightly wet, not ‘knead-able’.
DO NOT OVER-KNEAD or scones will be tough and not crumbly.
Transfer to parchment lined baking sheet and shape (gently) into circle about 1” thick.
Place dough in fridge to chill for 20 minutes.
Use pizza cutter or sharp knife to cut into 6 scones.
Space out cut scones.
Brush tops with almond milk.
Bake for 15 minutes until outsides are crusty and lightly browned, but still soft to touch. Toothpick inserted into center should come out clean.
Let cool.