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Dairy-Free Lemon Scones

Total Time

Prep: 15 min. Bake: 20 min.

Makes

8 servings

Butter is traditional in scones, but I use coconut oil, which is solid at room temperature and can be cut in like butter. My family enjoys these for brunch on Sundays. Stir in a tablespoon of poppy seeds for a fun twist. —Linda Persall, Cullman, Alabama
Dairy-Free Lemon Scones Recipe photo by Taste of Home
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Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup coconut oil, room temperature
  • 2 tablespoons grated lemon zest
  • 1/2 cup refrigerated unsweetened coconut milk
  • TOPPING:
  • 1 tablespoon refrigerated unsweetened coconut milk
  • 1 tablespoon coarse sugar

Directions

  1. Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in coconut oil until mixture resembles coarse crumbs. Stir in coconut milk and zest just until moistened.
  2. Turn onto a lightly floured surface; knead gently until dough holds together when pressed. Pat dough into an 7-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. Brush scones with coconut milk and sprinkle with coarse sugar. Bake until golden brown, 15-20 minutes. Serve warm.

Nutrition Facts

1 scone: 292 calories, 15g fat (13g saturated fat), 0 cholesterol, 476mg sodium, 38g carbohydrate (14g sugars, 1g fiber), 3g protein.

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