Buttery and full of delicious lemon flavor, these gluten free lemonade scones have a golden brown exterior that's sweetened by a touch of sweet lemon glaze.
260gramsGluten free measure for measure flour mixabout 2 cups, King Arthur brand
30gramsgranulated sugarabout 2 Tablespoons
1Tablespoonbaking powder
½teaspoonsalt
6Tablespoonsvegan butter
½cuplemonadeprepared
¼cupdairy free sour creamForage brand
1egg
lemon zest1 whole lemon
For glaze
1cuppowdered sugar
2Tablespoonslemon juice
1Tablespoon vegan buttermelted
Instructions
For scones
In the bowl of a food processor, add flour mix, sugar, baking powder and salt. Pulse 5 times to fully mix dry ingredients.
Cut the vegan butter into chunks and add to the food processor. Mix on high for 30 seconds, until mixture looks like coarse crumbs.
Mix the lemonade, sour cream, egg and lemon zest together and add to the butter mixture. Mix on high for 30 seconds, scraping down the bowl at the 15 second mark.
Let the batter rest (in the bowl is fine) for 30 minutes.
Preheat the oven to 450F. Prepare a cookie sheet by placing a sheet of parchment paper on it.
Drop 8 large spoonfuls of batter on the cookie sheet.
Bake for 15-20 minutes or until scones are golden brown and sound hollow when tapped.
Remove and let cool completely.
For glaze
In a small bowl, mix the powedered sugar, lemon juice and melted butter. Drizzle onto cooled scones.
Video
Notes
The King Arthur Measure for Measure brand of flour mix is recommended for this recipe.
Earth Balance vegan butter was used in this recipe.
Forage dairy free sour cream is the recommended sour cream.