Dairy-Free Lemon Scones Recipe
These tender dairy-free lemon scones offer a bright citrus flavor and enjoyable texture, perfect for breakfast or an afternoon treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use a gluten-free flour if necessary.
- 1 tbsp baking powder
- 1/4 cup granulated sugar Adjust sugar according to your taste.
- 1/2 tsp salt
Wet Ingredients
- 1/4 cup dairy-free butter Melted.
- 1/2 cup plant-based milk Use unsweetened varieties for best results.
- 1 tbsp lemon juice Freshly squeezed is recommended.
- 1 tbsp lemon zest For optimal flavor.
- 1 large egg Optional, for additional richness.
Optional Glaze
- 1 cup powdered sugar Adjust to sweetness preference.
- 2 tbsp lemon juice To thin the glaze.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the dry ingredients: flour, baking powder, sugar, and salt.
- In another bowl, mix together the wet ingredients: melted dairy-free butter, plant-based milk, lemon juice, lemon zest, and egg if using.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
Baking
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- Pat the dough into a circle about 1-inch thick and cut into wedges.
- Place the scones on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Finishing
- If using the glaze, whisk together powdered sugar and lemon juice and drizzle over cooled scones.
Notes
Store scones in a cool, covered container. Best enjoyed fresh but can be frozen for storage.