Dairy Free Lemon Scones Recipes

EASY VEGAN SCONES

Steps:

• In a large bowl, thoroughly whisk together the flours, sugar, baking powder, baking soda and kosher salt. Cut the vegan butter into small chunks and add to the flour. Use a pastry cutter to cut in the butter until crumbly.
• In a glass measuring cup or small bowl, whisk together the oat milk, vanilla and orange zest.
• Pour the oat milk mixture into the center of the flour (and any mix ins, if using) and gently stir with a spatula until a crumbly dough just comes together.
• Turn the crumbly dough out onto a lightly floured surface and use your hands to gently pat it into a large rectangle. Fold over the rectangle, placing any floury crumbles in the middle of the fold, and continue patting. If the dough is still floury, fold one more time in the same manner. Then pat into a 7" circle about 1 inch thick. The dough should be more incorporated and fairly firm at this point, try not to overwork the dough. Carefully transfer the dough round to a cutting board and chill in freezer for 6 minutes.
• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• After chilling, use a large knife to slice the dough into 8 pie shaped pieces. Carefully transfer the scones slices to the tray and space evenly in two rows. Lightly brush the top of the scones with a bit of oat milk, then place the tray into the freezer and freeze additional 12 minutes.
• After chilling, add the baking tray directly to the hot oven and bake for about 17 to 20 minutes until golden brown.
• Cool on a cooling rack and allow to cool to room temperature. If desired, once cooled make the 1 Minute Powdered Sugar Icing and spread it on top of each scone. (Here we used cranberry juice in place of the milk to make a pink icing, then topped it with crushed pistachios.)
• Serve immediately; scones are best the day of baking. They keep well at room temperature for 2 days or in the refrigerator for 5 days. You also can freeze them: cool them to room temperature, then place them in a freezer-friendly bag or container. To thaw them, leave them on the counter for a few hours or in the refrigerator overnight. They're best room temperature, but if you'd like them warmed, place in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.

LEMON SCONES

Steps:

• In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. , Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.

DAIRY-FREE LAVENDER LEMON SCONES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Zest the lemon into a small bowl and set aside.
• Juice the lemon and set aside 1 teaspoon for the glaze. Combine the rest with ½ cup (120 ml) of almond milk and set aside for 5-10 minutes while you make the rest of the dough. (The almond milk will curdle, that's okay! This creates a dairy-free substitute for buttermilk.)
• In a large bowl, combine the flour, sugar, baking powder, salt, poppy seeds, and lavender. Whisk well.
• Add the coconut oil and cut it into the flour mixture with a pastry cutter, a fork, or your fingers until the flour mixture is crumbly and there are no large chunks left.
• Add the lemon zest, curdled almond milk, and egg. Fold the ingredients until the dough forms.
• Transfer the dough to a lightly floured surface. Sprinkle with just enough flour to keep the dough from sticking as you form it into a disc about 1½-2 inches (4-5 cm) thick.
• Cut the dough into 8 triangular scones. Transfer the scones to the prepared baking sheet, spacing evenly.
• Bake for 20-25 minutes, or until golden brown. Let cool.
• Make the glaze: In a small bowl, combine powdered sugar, remaining 1-2 teaspoons of almond milk, and the reserved teaspoon of lemon juice. Whisk until smooth.
• Drizzle the glaze over the cooled scones and let it harden, 5-10 minutes.
• Serve with hot tea.
• Enjoy!

DAIRY-FREE LEMON SCONES

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in coconut oil until mixture resembles coarse crumbs. Stir in coconut milk and zest just until moistened., Turn onto a lightly floured surface; knead gently until dough holds together when pressed. Pat dough into an 7-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. Brush scones with coconut milk and sprinkle with coarse sugar. Bake until golden brown, 15-20 minutes. Serve warm.