Low Sodium Dairy Free Lemon Scones

Total time53 min

Prep time20 min

Cook time18 min

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Ingredients

8 servings

For the scones

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp lemon zest (from about 2 lemons)
6 tbsp dairy free butter, very cold
½ cup dairy free milk, very cold
1 large egg
1 tsp vanilla extract
1 tbsp dairy free milk, for brushing

For the glaze

1 cup powdered sugar, sifted
2 tbsp fresh lemon juice
½ tsp lemon zest (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Whisk together the flour, granulated sugar, baking powder, salt, and lemon zest in a large mixing bowl until evenly combined.

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