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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!
Course Breakfast
Cuisine English
Keyword dairy free lemon scones, dairy free scones, easy scone recipe, lemon scones, scone recipe, scones
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 scones

Equipment

  • 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 non-dairy milk plus more for brushing
  • 1 tsp vanilla

Lemon Glaze

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

Instructions

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.

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.
  • When you are ready to bake, remove the coconut oil from the refrigerator and cut into small chunks.
  • You can use other non-dairy milks in this recipe, but I recommend something thicker like oat milk or cashew milk.