Vegan Lemon Scones

February 04, 2020 By: Comments
Tagged: Lemon Lemon. On the Menu On the Menu. Pastries Pastries. Desserts Desserts. Valentine's Day Valentine's Day. Lemon Bars Lemon Bars. Valentine's Day Valentine's Day. Lemon Bars Lemon Bars. Pastries & Bread Pastries & Bread. Desserts Desserts. Holidays & Entertaining Holidays & Entertaining. Easy Desserts Easy Desserts. Vegan Vegan. Occasion Occasion. Desserts Desserts. Recipes Recipes. Lifestyle Lifestyle. Vegan Christmas Vegan Christmas. Vegan Thanksgiving Vegan Thanksgiving. Dessert Bars Dessert Bars. Valentine's Day Valentine's Day.
15 Minutes
15 Minutes
Makes 12 Scones.
Brunch is not complete without delicious scones! These Vegan Lemon Scones are the perfect compliment to a brunch meal, snack for a party, or a sweet treat for your loved one on Valentine's Day!


Select ingredients:


  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.