Non-Dairy Lemon Scones

non-dairy lemon scones

I. Love. Scones.

Probably because they make me feel so pip-pip, Downton Abbey, tip-top, jolly good, old chap and all that. Consequently, favorite scone recipe and numerous variations have been featured before on this blog. But creating a decadently delicious dairy-free scone proved illusive. But finally, thanks to my daughter’s suggestion to replace the butter with coconut oil and a splash of vinegar in Coffee Rich creamer, the quest was successful. Here’s the recipe for lemon scones, my absolute favorite.

Non-Dairy Lemon Scones

4–5 tablespoons Coffee Rich Creamer                   1 1/2 teaspoons vineagar
1 3/4 cups flour                                                     2 tablespoons sugar
2 1/2 teaspoons baking powder                            1/2 teaspoon salt
5 tablespoons coconut oil                                     1 egg, beaten
2 teaspoons lemon zest                                         the juice of half a lemon

Preheat oven to 425 degrees.* Put vinegar into a measuring cup and add Coffee Rich Creamer to the 1/4 cup mark. Set aside to curdle.

Mix together dry ingredients. Cut in coconut oil. Add lemon zest. Add egg, lemon juice enough curdled Coffee Rich for the dough to form a ball. (Less liquid is better than more. If more liquid is needed, add a little more uncurdled Coffee Rich.) Shape dough into a circle about 1 inch thick on a greased cookie sheet. Cut circle into 12 wedges. Pull every other wedge a few inches out of the circle. Sprinkle with sugar. Bake 10 minutes. Serve hot.

*Scones baked on a hot oven stone are the best. Place the stone in the oven before setting the temperature.

Leave a Reply

Your email address will not be published. Required fields are marked *