Lemon Scones (With Dairy Free Option)
I love scones. They can be sweet or savory, are easy to make and go perfect with a cup of coffee or tea. These lemon scones are drizzled with a tangy lemon glaze. They only require a few ingredients and can be made in under 25 minutes. That makes them perfect for a weekday treat or a slow weekend morning. I have tested this recipe using coconut milk instead of heavy cream and my family could not tell the difference.
2 Cups Flour (I use White Whole Wheat)
1 Tablespoon Baking Powder
1/2 teaspoon salt
1/2 Cup Sugar
Zest of 1 Lemon
2 Tablespoons fresh lemon juice (from 1 lemon)
1 1/2 Cups Heavy Cream (or full fat canned coconut milk** see note**)
1 Cup Powdered Sugar
2 Tablespoons Lemon Juice (from 1 lemon)
Zest of 1 lemon
Make the Scones:
Preheat oven to 425 degrees.
Mix flour, baking powder, salt, sugar, and zest of one lemon in a medium bowl. Add the cream (or coconut milk) and 2 tablespoons of lemon juice. Mix gently until it starts to form a ball then turn onto the counter or cutting board. Gently fold to incorporate the rest of the flour and form into an 8 inch flat disc. Using a bench scraper of knife cut into 8 triangles. Place on parchment lined baking sheet and bake at 425 for 12-14 minutes until golden brown. Remove from oven and let cool slightly (about 5 minutes) then drizzle with lemon glaze and serve warm.
In a small bowl, mix powdered sugar, lemon juice and lemon zest until smooth. Drizzle over warm scones.
**Note** If you are using canned coconut milk, do not mix the fat and the coconut water. Scoop out the fat and then add enough of the water at the bottom to make 1 1/2 cups. Do not use low fat coconut milk, it will make a very tough scone. You can use 1 1/2 cups of unsweetened coconut cream.