Vegan Lemon Scones

Bursting with citrus flavor—these vegan lemon scones are what spring mornings are made for. Perfect for brunch, afternoon tea, or as a sweet snack, they’re dairy-free, egg-free, and drizzled with a zingy lemon glaze that makes every bite sing.

Author: Browndis

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8 scones

Calories: 320 kcal per serving

Ingredients

3 tablespoons - aquafaba
¼ cup - unsweetened almond milk
1 tbsp - lemon zest
3 tablespoons - fresh lemon juice
1 tsp - vanilla
2 ¼ cups - all-purpose flour
⅓ cup - organic cane sugar
1 tbsp - baking powder
½ tsp - salt
6 tablespoons - cold butter cubed
1 cup - powdered sugar
1 tbsp - fresh lemon juice
1–2 tbsp - unsweetened plant-based milk
1 pinch - salt
1 heaping tablespoon - lemon zest

Instructions

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

Nutrition