Directions

1. Preheat oven to 350º. In a large bowl, combine the flour, sugar, baking powder, baking soda and ½ teaspoon salt and whisk to combine. Then add the cold margarine and cut it into the flour mixture using a butter knife or whisk until the chunks of butter are no larger than pea-size. Transfer to the freezer until ready to mix and roll to ensure the butter stays cold.
2. In a separate bowl, combine the non-dairy milk, vinegar, 3 tablespoons lemon juice and 2 teaspoons lemon zest and stir to combine. Pour the wet ingredients into the flour mixture and mix just until the dough comes together. It’s OK if it’s a little crumbly.
3. Transfer the dough to a lightly floured surface and knead several times. Don’t knead too long or the heat from your hands will melt the margarine. Use a rolling pin to roll out the dough into a rectangular shape until it is about 1 inch thick. Cut the dough into about 12 triangles and transfer to a baking sheet. Bake for 12-15 minutes or until scones are just golden on top. Remove from oven and allow to cool.
4. In the meantime, prepare the glaze by mixing the melted margarine, 3 tablespoons lemon juice, 2 teaspoons lemon zest, confectioners sugar and ¼ teaspoon salt and whisk until smooth. Once scones are cool, drizzle the glaze on top of the scones and serve immediately or store in an air-tight container.