Directions

1. Preheat the oven to 400°F degrees. Line a baking sheet with parchment paper.
2. Measure 1 cup oat milk or heavy cream and place it in the freezer for 10 minutes. Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 30 seconds. If not completely melted, return to the microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
3. Whisk the flour, honey, cornstarch, poppy seeds, baking powder, baking soda, salt and lemon zest in a medium-size bowl. Stir to combine and set aside.
4. After oat milk or cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps. Add the mixture to the other ingredients and stir with a rubber spatula until all flour is incorporated. (Do not over mix.) The batter will be very thick, like cookie dough.
5. Scoop up scone mixture with a small measuring cup in mounds onto the prepared pan. Space the scones at least 2 inches apart to allow for some spreading.
6. Refrigerate the unbaked scones for at least 15 minutes
7. Bake for 12-20 minutes, until a toothpick inserted comes out clean. Cool on a wire rack.
8. Serve with Tequila-Fruit Compote on top or on the side. Add some vanilla ice cream or whipped cream if you want to get fancy!
9. For the Tequila-Fruit Compote, add the diced fruit to a saucepan over medium heat. Sprinkle with cinnamon to taste, drizzle with a bit of honey, and add the tequila.
10. Simmer for 5-10 minutes, until the fruit has softened.