Sweet, vibrant Lemon Raspberry Scones is a bright way to start the day! Flaky, yet pillow-y scones with a lemon glaze and juicy raspberry throughout. These melt-in-your-mouth, incredibly easy sweet treats is the perfect baking activity.
Course Breakfast, Brunch, Dessert
Servings 8scones
Author Two Market Girls
Ingredients
Scones:
240mL(1 cup) soy milk
30mL(2 tbsp) lemon juice
7g(1 tbsp) ground flaxseeds
30mL(2 tbsp) maple syrup
5mL(1 tsp) vanilla extract
360g(3 cups) all-purpose flour
2tbsplemon zest
12g(1 tbsp) baking powder
3g(½ tsp) baking soda
pinchsalt
170gcold vegan butter
210g(1½ cups) frozen raspberries
Lemon Poppyseed Icing:
250g(2 cups) icing sugar
30mL(2 tbsp) lemon juice
6g(1 tbsp) lemon zest
9g(1 tbsp) poppyseeds
splash non-dairy milkif needed
Instructions
Preheat oven to 400F.
To a bowl combine non-dairy milk, lemon juice, ground flaxseeds, maple syrup and vanilla extract – mix until combined. Place in the fridge to keep cold until needed.
In a large bowl combine all-purpose flour, lemon zest, baking powder, baking soda, and salt. Mix until thoroughly combined. Grate vegan butter into the flour mixture and using a wooden spoon fold in the butter until coated in the flour mixture. You still want some chunks of butter in the mixture as this is what is going to give the scones their flaky texture.
Add milk mixture to the flour and butter mixture and mix until incorporated into a dough. You may need to use your hands to gently fold.
Add in frozen raspberries and mix until evenly dispersed throughout dough.
On a floured surface turn out the dough and gently press into a disk about 1-inch thick. Using a sharp knife cut the disk into 8 equal wedges.
Place scones on a lined baking sheet and bake for 18-20 minutes or until golden brown. Once baked, place on a wire rack to cool for 5 minutes.
As the scones bake prepare the icing by combining icing sugar, lemon juice, lemon zest, and poppyseeds and mix until smooth. If too thick, add a splash of non-dairy milk until desired consistency. Drizzle over slightly cooled scones and serve.