Eosinophilic Esophagitis Friendly Vegan Lemon Scones
Total time55 min
Prep time20 min
Cook time20 min
5.0(11)
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Learn more →Ingredients
8 servings
For the scones
- 2 cups all-purpose flour
Chef's tipChoose 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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