Dairy Free Lemon Scones with Lemon Glaze

Dairy free lemon scones are like a combination of a biscuit and a muffin. They’re soft, not too sweet and have a subtle and bright lemon flavor. The lemon glaze pairs perfectly with these scones, and provides a nice sweet touch. These dairy free lemon scones are a delicious morning treat that goes great with coffee or tea!

Prior to this year, I have never had a scone before. Yes, you read that right. There’s no particular reason really, but my friends and I were talking about them recently and I thought I’d give them a try! I enjoyed them so much, I had to come up with my own recipe to share here!

With spring on its way quickly, I’ve been enjoying adding in bright flavors to my food like lemon and dill. I’ve also been trying to reduce dairy in my diet as well. So was born this dairy free lemon scone! And of course, you’ve got to add a nice lemon glaze just to make these scones that much better!

Looking for some other easy and delicious breakfast options? Check out my overnight oats recipes or these cranberry banana nut muffins!

PIN FOR LATER!

TOOLS YOU MAY NEED

• Stand mixer or hand mixer and mixing bowl
• Measuring cups and spoons
• Liquid measuring cup
• 2 small bowls
• Fork
• Cutting board and knife
• Microplane
• Rolling pin
• Pastry brush
• Baking sheet
• Small mixing bowl (for the glaze)

INGREDIENTS

dairy free LEMON SCONES

• 2 cups all purpose flour more for kneading
• 2 tsp baking powder
• 2 tsp granulated sugar more for sprinkling on the scones
• ½ tsp salt
• ¼ cup coconut oil
• Zest of 2 lemons
• 2 eggs
• ½ cup oat milk
• 1 tsp vanilla

lemon glaze

• ⅓ cup powdered sugar
• 1 tbsp lemon juice ½ lemon
• pinch salt

HOW TO MAKE DAIRY FREE LEMON SCONES

In the bowl of a stand mixer, mix together flour, baking powder, granulated sugar and salt. Using a fork or your hands, incorporate the coconut oil so you get a sandy like mixture. It’s okay if there are still lumps of coconut oil left.

Add the lemon zest, eggs, milk and vanilla extract and mix until just combined.

Turn dough onto a floured surface and knead until it’s not as sticky, but still soft, about 30 seconds.

With a rolling pin, roll the dough into a circle that’s about 1/2 an inch thick.

Cut the dough like a pizza, into 8 equal parts.

Place the scones onto a prepared baking sheet, and brush the tops with extra milk, then sprinkle each with a bit of granulated sugar.

Bake at 450 degrees for 15 minutes until they’re lightly golden brown. Remove the scones from the oven and allow to cool slightly.

HOW TO MAKE LEMON GLAZE

In a small bowl mix together powdered sugar, lemon juice and a pinch of salt. Set aside in the refrigerator until you’re ready to use it.

Drizzle over top the scones and enjoy!

NOTES

• Measure out and refrigerate the coconut oil one hour before baking or be sure to use solidified coconut oil.
• You can use other non-dairy milks in this recipe, but I recommend something thicker like oat milk or cashew milk.
• Store these dairy free lemon scones in an airtight container at room temperature for 1-2 days or in an airtight container in the refrigerator for up to three days. You can also store them without the glaze in a reusable bread bag!

ARE YOU LOOKING FOR MORE BREAKFAST IDEAS?

Looking for more breakfast ideas like these dairy free lemon scones? Check these out!

• Homemade Pancakes from Scratch
• Overnight Oats
• Dairy Free Pumpkin Spice Dutch Baby
• Apple Cinnamon Baked Oatmeal

Did you make these dairy free lemon scones? If you enjoyed it, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!