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.
