Dairy-Free Lemon Scones
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 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
Ingredients
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2 cups all-purpose flour
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1/2 cup sugar
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3 teaspoons baking powder
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1 teaspoon salt
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1/2 cup coconut oil, room temperature
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2 tablespoons grated lemon zest
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1/2 cup refrigerated unsweetened coconut milk
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TOPPING:
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1 tablespoon refrigerated unsweetened coconut milk
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1 tablespoon coarse sugar
Directions
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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.
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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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