gluten free vegan lemon scones
RECIPE TYPE: muffins & scones
  • 2 cups Sarah’s gluten free flour blend
  • 1/4 cup cane sugar or coconut sugar
  • 2 teaspoons lemon zest
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 6 tablespoons non-hydrogenated shortening {such as Nativa}
  • 3/4 cup unsweetened almond milk or coconut milk beverage
  • 1/4 cup lemon juice
  • 1/2 teaspoon pure vanilla extract
lemon glaze
  • 1 1/2 cups powdered sugar
  • 3-4 tablespoons lemon juice
  • 1 teaspoon lemon zest
  1. Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
  2. In large mixing bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda and salt. Using pastry cutter or fork, cut in shortening until small pieces remain.
  3. Mix together almond milk, lemon juice and vanilla. Pour over flour mixture. Using rubber spatula, gently blend until dough just comes together.
  4. Place dough on flat surface dusted with gluten free flour. Gently pat into 9-inch circle, about 1 inch thick. Using pizza cutter or sharp knife, cut dough into 8 triangles.
  5. Place scones on prepared baking pan. Bake 18-22 minutes, until golden brown. Remove from oven and cool slightly on cooling rack.
  6. To make glaze, stir together powdered sugar, lemon juice and lemon zest until smooth. Spread over cooled scones. Allow to set 15-20 minutes, for glaze to harden.
Recipe by Sarah Bakes Gluten Free at