lemon scones (vegan)

Sweet and lemony! These scones are sneakily vegan (i.e. you won't even notice) and super quick to make! The icing is also amazingly sweet yet zingy, definitely worth making.

Makes 6

INGREDIENTS

scones

2 cups (345g) all-purpose flour

2 tsp (5g) baking powder

3 Tbsp (40g) sugar

zest from two lemons*

2 Tbsp (30g) lemon juice

⅔ cup (160ml) milk (I use soy milk)

¼ cup (70g) shortening (I use plant-based butter, but you can use any vegetable shortening)

pinch of salt (omit this if you use highly salted butter/shortening)

optional:

blueberries

white chocolate chips

topping

3 Tbsp (45g) lemon juice

1 cup (155g) icing sugar

zest from 1 lemon*

*NOTE: Zest the lemons before juicing!

METHOD

scones

1. Preheat oven to 350ºF (160ºC fan forced) and line a baking sheet with parchment paper.

2. Add all scone ingredients except shortening to a large bowl. Pinch shortening into small pieces with your fingers and add in as well. Combine with a fork until mixture becomes shaggy. Then mix with your hands until it just comes together to form a lumpy dough. Don't over-mix!

3. Shape the dough together to form a disk and set on a cutting board.

4. Cut dough into 6 wedges (like a pizza) and place on parchment paper.

5. Bake for 25 minutes.

topping 1. Sift icing sugar into a bowl. Vigorously whisk together with the lemon juice until thick. Stir in most of the zest. Alternatively, you can use a small blender (like a bullet) to blend the sugar and lemon juice. Then stir in the zest.

2. Dip the top of the warm scones into the icing and allow a minute or two to harden. Then dip the tops once more in the icing and sprinkle with remaining lemon zest.

Enjoy!