Vanilla Scones
These bakery-style Vanilla Scones are light and moist with crisp, golden edges. Dairy-free and eggless, they're quick to prepare and taste absolutely amazing! Flavored with vanilla, they can be enhanced with lime zest and coconut flakes. Perfect for a morning treat or afternoon tea.
Instructions
- 1
Preheat your oven to 375 degrees F and line two large baking sheets with parchment paper or a silicone mat.
- 2
Measure out your vanilla plant-based milk (1.5 cups) and lemon juice (1 tablespoon), mix together, and set aside. This combo will act as your 'buttermilk'.
- 3
In a large bowl, combine the all-purpose flour (4 cups), granulated sugar (4 tablespoons), baking powder (1 teaspoon), baking soda (0.5 teaspoon), vanilla extract (2 teaspoons), and [Pinch salt]. Whisk together until everything is evenly dispersed. Add the coconut oil (0.5 cup) and the mixed vanilla plant-based milk and lemon juice ('buttermilk') and mix until fully combined. You might want to use your hands.
- 4
Lightly flour a countertop and divide your dough in half, evenly. Plop your dough onto the counter and start forming it into a circle, keeping the thickness as even as possible so everything cooks the same.
- 5
Cut into 8 even triangles. Line your baking sheet, keeping them about 2 inches apart from each other. Then repeat with the other half of the dough. Bake for 16-20 minutes, or until golden brown. Alternating baking sheets midway through.
- 6
Finish off with extra [coconut shreds], [lime zest] or a cup of [coffee]. Enjoy!
Nutrition Facts
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