Dairy-Free Cranberry or Blueberry Lemon Scones
Servings: 10
Preparation Time: 25 minutes
Ingredients:
- 2 cups flour
- 1 tablespoon whole cane sugar
- 2 teaspoons baking powder
- 1 teaspoon organic lemon peel, zested
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup palm shortening
- 1/2 cup dried cranberries or blueberries
- 3/4 cup coconut milk*
Directions:
Scones
Preheat oven to 450 degrees F.
In a bowl stir together flour, sugar, baking powder, lemon peel, salt, and baking soda. Using a mixer or pastry blender, cut in shortening until the mixture resembles coarse crumbs.
Add dried fruit; toss until well mixed.
Make a well in the center of the flour mixture. Add coconut milk all at once. Stir until just moistened.
Place the dough on a lightly floured surface. Knead dough by folding and gently pressing for 10–12 strokes, or until the dough is nearly smooth. Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured round cutter.
Place dough circles on an ungreased baking sheet. Bake about 10 minutes, or until golden. Remove biscuits from the baking sheet; cool about 5 minutes.
After cooling drizzle scones with prepared Lemon Glaze if desired and serve warm.
To Make Lemon Glaze
In a small bowl combine 3/4 cup powdered sugar, 1 teaspoon fresh lemon zest, 1 teaspoon fresh lemon juice, and 3–4 teaspoons fresh coconut milk, enough to reach glazing consistency.
To Make Fresh Homemade Coconut Milk
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Amalia from Milford, Nebraska, won $50 for this recipe and photo! Submit your recipes and photos here.
