Nickel Allergy Friendly Dairy Free Lemon Scones

Total time53 min

Prep time20 min

Cook time18 min

Nickel Allergy Friendly Dairy Free Lemon Scones

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Ingredients

8 servings

For the scones

2 cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
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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