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