Vegan Lemon Scones
These lemon scones are so good. The first time I made them, they didn't last a full day in my house. I had to make another batch! They are soft and buttery, and the sweet lemon glaze takes them over the top. I hope you enjoy them!
Prep:
30
minutes
Cook:
16
minutes
TOtal:
36
minutes
Ingredients
Lemon Scones
- 3 Tablespoons (45 mL) aquafaba (the liquid in a can of chickpeas)
- 1/4 cup (56g) unsweetened almond milk or any unsweetened plant-based milk
- 1 Tablespoon lemon zest
- 3 Tablespoon fresh lemon juice
- 1 tsp vanilla
- 2 1/4 cups (270g) all-purpose flour
- 1/3 cup (67g) organic cane sugar
- 1 Tablespoon baking powder
- 1/2 tsp salt
- 6 Tablespoon (85g) cold butter cubed (leave the butter in the fridge till you are ready to use it)
Lemon Glaze
- 1 cup powdered sugar
- 1 Tablespoon fresh lemon juice
- 1-2 Tablespoons unsweetened plant-based milk
- pinch of salt
- 1 heaping Tablespoon of lemon zest
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Zest the lemons in a small bowl and set it aside.
- In a large mixing bowl with a handheld mixer, whisk the aquafaba for about 1 min till it gets foamy.
- Add milk, lemon zest, lemon juice, and vanilla. Mix till well combined.
- In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk well.
- Add the cold cubed butter and mix it with the flour ingredients using a pastry cutter. Or you can use your fingers till the mixture is crumbly. There will be some large butter chunks.
- Pour the liquid ingredients into the flour/butter mixture. Mix all the ingredients with a rubber spatula or bowl scraper until it forms a dough.
- On a clean surface, work the dough some more with flour on your hands. Add more flour to the dough if it's too sticky, 1 Tablespoon at a time. Form the dough into a 6-7 inch disc shape and slightly flatten it.
- With a sharp knife or pastry cutter, cut the dough into 8 triangles.
- Place the scones on the cookie sheet, at least 1 inch apart, and bake for 14-16 mins, till slightly golden around the edges. Let the scones cool for about 5 mins.
- Turn the scone upside-down and dip it into the glaze, covering the entire top and edges. Place it on a cooling rack for the glaze to drip. You can also pour the glaze onto the scones.
Glaze
- Add the powdered sugar, lemon juice, 1 Tablespoon milk, and salt in a medium bowl. Whisk well; if the glaze is too thick, add 1 Tablespoon of milk.
- Stir in the lemon zest.