After making our Petite Vanilla Bean Scones the girls requested petite scones again as they like the smaller size. So the next batch was a fresh spring inspired Petite Lemon Scone. Perfect for breakfast with some fresh fruit and coffee (or steamer) or an afternoon snack with tea.
Lemons are so fresh and remind me of spring sunshine! As I wrote about in my Petite Vanilla Bean Scones we use to have what we called Scone Sunday where we would make a new scone recipe every Sunday and the flavors would change with the seasons. Lemon scones would be a flavor we would make in the spring or summer. Often enjoying our scones, coffee, and steamers out on the deck while soaking up the warm sun, listening to the birds, and enjoying each others company. With the traditions and memories we have with scones and how lemon ones remind me of spring I decided to enter them in the Spring Fling Dairy Free Recipe Contest sponsored by So Delicious Dairy Free and Go Dairy Free.
Petite Lemon Scones
Makes 16 small scones
2 c unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c vegan butter, butter (used Earth Balance Organic Coconut Spread)
1/3 c sugar
1 tsp pure vanilla extract
zest of 1 large lemon, plus optional zest of 1 lemon for garnish
1/2 c, plus 1- 2TBSP, non dairy milk (used So Delicious Unsweetened Vanilla Coconut Milk)
1 c confectioners’ sugar
2 TBSP So Delicious French Vanilla Coconut Milk Creamer, or 1/4 c So Delicious Unsweetened Vanilla Coconut Milk and 1/2 vanilla bean or 2 tsp pure vanilla bean extract
Preheat oven to 400F. In a large bowl, whisk together flour, baking powder, salt, sugar, and grated zest of one lemon. Using a pastry blender or a couple of knives, cut the butter spread into the flour mixture until well incorporated and no chunks of coconut spread/butter remain. Stir in 1/2 a cup of milk and vanilla with a wooden spoon or spatula. The dough will be dry but if you cannot get all of the dry ingredients incorporated add a tablespoon more milk at a time, you do not want the mixture to be wet. Form dough into 4 equal balls, and flatten into discs about 1/2 – 3/4-inch thick. Cut each disk into quarters with a share knife and arrange on baking sheet lined with a silpat mat or parchment paper. If you want your scones sprinkled with sugar instead of glazed lightly brush coconut milk or coconut milk creamer on the top of each scone and sprinkle with sugar. Bake for 14-16 minutes, until scones are light golden at the edges. Cool on a wire rack before glazing. If you added sugar grated with optional lemon zest if desired.
To make Vanilla glaze whisk together confectioners’ sugar and creamer/milk in a medium bowl. Adding in any leftover vanilla bean seeds (scrape the pod a second time or use a 1″ section from a new bean) from the scone recipe if desired. Pour over cooled scones. Sprinkle with grated lemon zest. Enjoy!