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Dairy-Free Lemon Scones

Delicious and fluffy dairy-free lemon scones that are also gluten-free and vegan, perfect for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Scone Ingredients
  • 2 cups gluten-free all-purpose flour Ensure it contains xanthan gum or add a small amount.
  • 1/4 cup cold coconut oil Should be solid, not melted.
  • 1/4 cup unsweetened oat milk Used to create a vegan buttermilk effect.
  • 1 tablespoon lemon juice To add acidity.
  • 1 tablespoon lemon zest For flavor.
  • 1 tablespoon sugar Adjust to taste.
  • 1 teaspoon baking powder For leavening.
  • 1/2 teaspoon salt Enhances flavor.
Lemon Glaze
  • 1 cup powdered sugar For sweetness and glaze texture.
  • 2 tablespoons fresh lemon juice From zested lemons.
  • 1 teaspoon vanilla extract Optional, for extra flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the gluten-free flour, baking powder, sugar, and salt.
  3. Add the cold coconut oil and mix gently until you see small lumps.
  4. In a separate bowl, mix the oat milk, lemon juice, and lemon zest.
  5. Pour the liquid mixture into the flour mixture and fold gently until just combined.
Baking
  1. Turn the dough onto a floured surface and pat it into a disc about 1 inch thick.
  2. Cut the dough into triangles or desired shapes.
  3. Place the scones on a lined baking sheet and bake for 15-18 minutes or until golden.
Making the Glaze
  1. In a bowl, combine powdered sugar and lemon juice to create the glaze.
  2. Add vanilla extract if desired, and whisk until smooth.
Serving
  1. Once baked, remove the scones from the oven and allow them to cool.
  2. Drizzle or dunk the scones in glaze before serving.

Notes

For best results, use fresh lemons and ensure dough is not overmixed. Store in an airtight container to maintain freshness.