Low Sodium Vegan Lemon Scones

Total time55 min

Prep time20 min

Cook time20 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.
2 tsp lemon zest (from about 2 lemons)
6 tbsp vegan butter, frozen or very cold
½ cup plant-based milk
2 tbsp fresh lemon juice
1 tsp vanilla extract

For brushing

1 tbsp plant-based milk, for brushing

For the glaze

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

Instructions

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

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