Lemon Scones (dairy/egg free)
~
Wednesday, February 29, 2012
Labels:
breakfast,
dairy free,
dairy/egg free,
egg free,
scones,
sweets,
vegan
My hubby loves loves baked goodies for breakfast in the morning...ok...we all do! Who doesn't!? So often I will make him vegan muffins, which he usually takes on the road with him for a snack or like I said...for breakfast. I went against the muffin grain this morning and made Lemon Scones! Mmmm! I usually screw these up...too dry or flavorless, but I got the yummy approval this mornin! Phew! These babies were almost flawless! Sorry for all the exclamation marks...my finger can't stay away from that button!!!!! Anyways, I took a glance at a few different scone recipes that were not vegan and adapted this lovely Vegan Lemon Scone recipe. So if you if you want these with dairy, just substitute. I'm sure they would be even more delicious!
Lemon Scones (dairy/egg free)
Yield: 8 large scones/12 medium scones
Scones:
3 cups flour
2 1/2 tsp baking powder
1/3 cup sugar
zest from 1 lemon
3/4 cups or 12 Tbls dairy free butter, cold (I use Earth's Balance Vegan Buttery Sticks)
1 cup dairy free buttermilk (1 cup almond, coconut, soy or rice milk and 2 tsp white vinegar; mix and let sit for 5-10 min)
Juice from 1 lemon
Lemon Glaze:
1/2 cup confectioners' sugar, sifted
Juice from half a lemon(roughly 1-2 Tbls...add little, mix, taste, add more if desired)
1/8 tsp vanilla extract
Preheat oven to 425deg F. Prepare one or two baking sheets lined with parchment paper.
In a large bowl, blend the flour, sugar, baking powder and lemon zest. Cut the butter into small pieces and cut into the dry ingredients with a fork, pasty cutter or food processor, until crumbly. Add in the buttermilk and lemon juice, mix together until combined.
Turn dough onto a lightly floured surface and knead gently for a few minutes; until the dough comes together and all the dry ingredients are incorporated into the dough. Do not over work or your scones will be tough. Hand pat or roll dough out into a 9-in circle and cut like a pizza to make either 8 large scones or 12 medium scones (I made 8 large..perfect size). Place scones on parchment lined baking sheet(s).
Bake at 425deg F for 15-20 minutes or until golden brown. Cool on wire rack. When cool, drizzle with lemon glaze.
2 comments:
Yum Jenna! We love scones around here. I will have Audrey take a look as she is the scone baker and always makes them for our Mother's Day brunch. You are such a good wife.
I know because all the butter...they are the lightest and most flaky scone I've ever had! Go Audrey...gettin in the kitchen! You are so sweet!
Post a Comment