Ingredients
Scale
Scones:
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons cane sugar
- 1/2 teaspoon salt
- 1/4 cup cold vegan butter
- 1 1/2 Tbsp maple syrup
- 3 Tbsp lemon juice
- 2 Tbsps lemon zest
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 3 tbsp chopped fresh rosemary
- 3 tbsp Coarse Sugar for coating
- 2 tbsp melted vegan butter
Lemon Glaze: (optional)
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 cup powdered sugar
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a medium mixing bowl, add flour, baking powder, salt, and cane sugar.
- Cut in vegan butter until the butter is in tiny clumps, evenly distributed in the dough.
- To a small bowl add the maple syrup, chopped rosemary lemon juice, lemon zest, vanilla, and almond milk. Whisk to combine. Add to the bowl of the dry ingredients.
- Mix ingredients; If you find the dough is too dry, add more milk, but 1 tablespoon at a time until the dough is stiff, you want a firm dough.
- On a floured surface use hands to form the dough into a disc. Divide into 8 even slices. Transfer to a parchment-lined baking sheet. Separate the scones so they have room to bake.
- Brush the tops with melted vegan butter and generously sprinkle with coarse sugar. You can use any variety of sugar, but coarse is the best!
- Chill in the fridge for 30 minutes.
- Bake for 20 minutes, with rotating mid bake.
- Remove from oven and let cool. Make the lemon glaze by combining all the ingredients in a small bowl. If too thick add a lil more lemon juice. Too wet, add a lil more powdered sugar. Pour over top and sprinkle with additional chopped rosemary and lemon zest.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1