Dairy Free Lemon Scones Recipes

DAIRY-FREE LAVENDER LEMON SCONES RECIPE BY TASTY

Dairy-Free Lavender Lemon Scones Recipe by Tasty image

Here's what you need: lemon, almond milk, whole wheat pastry flour, organic cane sugar, baking powder, salt, poppy seeds, food-grade lavender, coconut oil, large egg, powdered sugar

Provided by Crystal Hatch

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 lemon
½ cup almond milk, plus 1-2 teaspoons
2 ½ cups whole wheat pastry flour, plus more for dusting
½ cup organic cane sugar
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons poppy seeds
1 tablespoon food-grade lavender
½ cup coconut oil, solid
1 large egg
1 cup powdered sugar

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!

Nutrition Facts : Calories 372 calories, Carbohydrate 54 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, Sugar 26 grams

DAIRY-FREE LEMON SCONES

Dairy-Free Lemon Scones image

Butter is traditional in scones, but I use coconut oil, which is solid at room temperature and can be cut in like butter. My family enjoys these for brunch on Sundays. Stir in a tablespoon of poppy seeds for a fun twist. -Linda Persall, Cullman, Alabama

Provided by Taste of Home

Categories Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup coconut oil, room temperature
2 tablespoons grated lemon zest
1/2 cup refrigerated unsweetened coconut milk
TOPPING:
1 tablespoon refrigerated unsweetened coconut milk
1 tablespoon coarse sugar

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.

Nutrition Facts : Calories 292 calories, Fat 15g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

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