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Gluten-Free Vegan Lemon Scones

Gluten-Free Vegan Lemon Scones

These gluten-free vegan lemon scones are ready in under 30 minutes which makes them so perfect for a springtime brunch. They're easy to make and full of bright, lemon flavor. Get those ovens started lemon lovers!
5 from 9 votes
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 8 scones
Calories: 258kcal
Author: Megan

Ingredients

For the Scones:

  • 1/3 cup granulated sugar
  • 2 tbsp lemon zest (from two lemons)
  • 2 cups gluten-free flour blend
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup dairy-free butter (cold and solid, cut into small cubes)
  • 1 tsp vanilla extract
  • 1/4 - 1/2 cup lemon juice (from two lemons)

For the Glaze:

  • 2 tbsp lemon juice (from one lemon)
  • 2 tsp lemon zest (from one lemon)
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 400F.
  • In a small bowl, rub lemon zest into granulated sugar until the fragrances are released and the zest and sugar are thoroughly combined.
  • In a food processor, add the sugar mixture, gluten-free flour, baking powder, and salt. Pulse to combine.
  • Then, add in the very cold butter chunks and pulse until the butter is the size of small peas. If you don't have a food processor you can also do this in a bowl with a pastry blender or two knives. You just want the butter to remain cold and not melt into the flour mixture.
  • Then, add in the vanilla and lemon juice. Start with ⅛ cup of lemon juice and keep adding more until the mixture is slightly wet and can be held together into a dough (I ended up using almost the full 1/2 cup of juice but it will depend on your brand of gluten-free flour).
  • Turn dough out onto a baking sheet lined with parchment paper. Pat the dough into a circle (about 8 inch in diameter). Cut it into 8 wedges.
  • Bake at 400F for 13-17 minutes, until they are a light golden brown.
  • Make the glaze while the scones are in the oven. In a small bowl, combine lemon juice, zest and powdered sugar and whisk until there are no more clumps of powdered sugar. You can add more juice if you want a thinner glaze.
  • Remove the scones from the oven and allow to cool before glazing.
  • Drizzle or spoon the glaze over the scones and allow to set completely before serving.

Notes

  • It's important to keep your butter cold. I cut the amount of butter I need into small cubes and freeze it until it's solid, for at least 30 minutes before I make my recipe. Cold butter keeps your scones fluffier.
  • Instead of using a dairy-free butter, you can also use coconut oil. Just chill in the freezer so it's cold and solid.
  • Measure your flour by spooning the flour into your measuring cup and leveling it off with the side of the spoon or a knife. Don't scoop your measuring cup straight into the bag or pour the flour into your measuring cup from the bag. The flour will get too dense this way and you'll use more flour than you need, resulting in a dry scone.
  • Don't overbake. You want the edges to be lightly browned, but if you bake them for too long they'll be dry.
  • You can make the dough ahead of time and freeze it - just thaw and bake when you're ready. You can also freeze the scones after they're baked. Allow them to come to room temperature and then place in a freezer safe bag or container and freeze up to one month.

Nutrition

Calories: 258kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 205mg | Potassium: 151mg | Fiber: 3g | Sugar: 24g | Vitamin C: 4mg | Calcium: 87mg | Iron: 1.2mg
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