These vegan Meyer lemon scones are a delightful treat with a bright citrus flavor. The tender crumb and sweet glaze make them perfect for breakfast or a midday snack.
Ingredients: 2 cups all-purpose flour. 1/3 cup granulated sugar. 1 tbsp baking powder. 1/2 tsp salt. Zest of 2 Meyer lemons. 1/2 cup vegan butter, cold and cubed. 1/2 cup unsweetened almond milk or any plant-based milk. 2 tbsp fresh Meyer lemon juice. 1 tsp vanilla extract. 1/2 cup powdered sugar, for glaze. 1-2 tbsp fresh Meyer lemon juice, for glaze.
Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, salt, and Meyer lemon zest. Cut in cold vegan butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. In a separate bowl, combine almond milk, lemon juice, and vanilla extract. Add wet ingredients to the dry ingredients and stir until just combined. Turn dough out onto a lightly floured surface and gently knead a few times until it comes together. Pat dough into a circle about 1-inch thick and cut into 8 wedges. Place wedges onto the prepared baking sheet and bake for 15-18 minutes or until lightly golden. Allow scones to cool slightly on the baking sheet before transferring to a wire rack to cool completely. To make the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle glaze over cooled scones and let it set before serving.
Prep Time: 20 minutes
Cook Time: 15 minutes
Bucks Youth
