Lemon Scones with Icing - Dairy Free

Vegan and Dairy Free
Sconedays with a Light Lemon Twist

For this Sconedays recipe we combined two of our favorite things: lemons and scones. You might be noticing at this point, if you've read several of our recent posts, that we have a lot of favorite foods. But whoever said you can have too many favorites! We like to add lemon to lots of different recipes and thought it would add a nice citrus, tasty kick to our scones. 

One of the things Rebel has missed since being lactose intolerant is being able to buy pastries at coffee shops. Starbucks has a lemon scone, covered in icing, that always looks delicious. So we thought we'd try it out and add a little (or a lot) of icing to this scone recipe. Lee was hesitant at first due to all the sugar covering up the already flavorful scone, but we both agreed that it ended up being quite good with icing on it. 

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Lemon Scones with Icing – Dairy Free

by Burnt Toast Food Blog June-29-2018

Fresh lemon zest and a bit of lemon juice in the scones make for a light lemon flavor. Just a bit of lemon juice in the icing makes these scones really special.

Ingredients

• 3 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup vegan margarine
• 1 ½ teaspoon grated lemon peel, fresh
• 1 cup coconut cream
• 1 tablespoon lemon juice, fresh
For the icing:
• 1 cup powdered sugar
• 1 to 3 tablespoons water
• 1 teaspoon lemon juice, fresh

Instructions

Heat oven to 400° 1. Stir the coconut cream well. Measure 1 cup coconut cream and stir in 1 tablespoon of the lemon juice. Set aside. 2. Whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. 3. Cut in the margarine with a pastry blender until dough is coarse and about the size of peas. 4. Stir in the lemon zest with a fork. Break up any clumps of lemon zest and distribute well. 5. Fold in the coconut milk until the dough just comes together. 6. Turn the dough onto a floured board. Pat out the dough to 1/2" thickness. Cut into shapes with a 2 1/2" cookie cutter or juice glass. Smaller cookie cutters are fun for mini scones. Place on an ungreased baking sheet. 7. Bake for 14-16 minutes (12-15 minutes for mini scones). Let scones cool before icing. 8. To make the icing, mix the powdered sugar and enough water to create a very thick consistency. Stir in the lemon juice. Add additional water if needed to create a thin, spreading consistency. With a fork, drizzle a small amount of icing on each scone, letting icing run over sides. Serve. Store any leftovers in an airtight container. Notes: - We used Earth Balance Vegan Buttery Sticks with great success. Lactose free butter also tastes great. Both make a great flaky texture. - Use fresh lemon zest instead of bottled store bought zest. The flavor difference is worth a couple of extra minutes effort. - Other nondairy milk options that work: coconut milk (not cream) or cashew milk.

Details

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 12-18 scones