Eosinophilic Esophagitis Friendly Vegan Lemon Scones

Total time55 min

Prep time20 min

Cook time20 min

Eosinophilic Esophagitis Friendly Vegan Lemon Scones

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Ingredients

8 servings

For the scones

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz King Arthur Gluten Free Measure for Measure Flour Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
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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