Vegan Lemon Scones with Chia

1 cup whole wheat flour

1 cup oat flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 tablespoon chia seeds

¼ cup white sugar

3 tablespoons coconut oil

⅓ cup soy milk

2 tablespoons lemon juice

2 tablespoons lemon zest

¾ cup confectioners sugar

1 ½ tablespoons lemon juice

1 tablespoon lemon zest

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and white sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms.

Transfer dough to a bowl and knead in bowl until workable, about 8 times. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.

Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.

Mix confectioners sugar, 1 1/2 tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.