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

‍

1. Preheat the oven to 350°F and line a cookie sheet with parchment paper.
2. Zest the lemons in a small bowl and set it aside.
3. In a large mixing bowl with a handheld mixer, whisk the aquafaba for about 1 min till it gets foamy.
4. Add milk, lemon zest, lemon juice, and vanilla. Mix till well combined.
5. In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk well.
6. 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.
7. 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.
8. 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.
9. With a sharp knife or pastry cutter, cut the dough into 8 triangles.
10. 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.
11. 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

1. 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.
2. Stir in the lemon zest.