Vegan Lemon Scones
Bright, citrusy, and finished with a glossy lemon glaze, these scones are the kind of baked good that makes a weekend morning feel genuinely special. The secret to their flaky, tender crumb is frozen vegan butter grated straight into the flour — a technique that creates those irresistible buttery pockets without any dairy involved. A splash of fresh lemon juice combined with plant-based milk mimics the tang of traditional buttermilk, so the texture holds up beautifully and the flavor is anything but flat. The dough comes together quickly and gets shaped into eight wedges, making it easy to serve a full table straight from one baking sheet. Once they come out of the oven golden and fragrant, a simple powdered sugar and lemon juice glaze takes them from humble to bakery-worthy in about five minutes. Whether you're hosting brunch or just treating yourself, these scones prove that skipping eggs and dairy doesn't mean skipping any of the good stuff.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the scones
- 2 cups all-purpose flour
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!