Dairy-Free Lemon Scones

Name: Dairy-Free Lemon Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 3 teaspoons baking powder; 1 teaspoon salt; 1/2 cup coconut oil, room temperature; 2 tablespoons grated lemon zest; 1/2 cup refrigerated unsweetened coconut milk; TOPPING:; 1 tablespoon refrigerated unsweetened coconut milk; 1 tablespoon coarse sugar

Total Time Prep: 15 min. Bake: 20 min.

Yield 8 servings

Contest Winner

Test Kitchen Approved

Pull out all the stops with this perfect mix of crumbly yet moist vegan scones. Simply made for a side of fresh coconut whipped cream and berries, the slightly lemony-coconut flavors of these scones are versatile enough to be enjoyed any time you're craving a little something extra.

Ingredients

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup coconut oil, room temperature
2 tablespoons grated lemon zest
1/2 cup refrigerated unsweetened coconut milk
TOPPING:
1 tablespoon refrigerated unsweetened coconut milk
1 tablespoon coarse sugar

Directions

Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in coconut oil until mixture resembles coarse crumbs. Stir in coconut milk and zest just until moistened.
Turn onto a lightly floured surface; knead gently until dough holds together when pressed. Pat dough into an 7-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. Brush scones with coconut milk and sprinkle with coarse sugar. Bake until golden brown, 15-20 minutes. Serve warm.

Nutrition Facts

1 scone: 292 calories, 15g fat (13g saturated fat), 0 cholesterol, 476mg sodium, 38g carbohydrate (14g sugars, 1g fiber), 3g protein.

Butter is traditional in scones, but I use coconut oil, which is solid at room temperature and can be cut in like butter. My family enjoys these for brunch on Sundays. Stir in a tablespoon of poppy seeds for a fun twist. —Linda Persall, Cullman, Alabama

Recipe Creator