1/3 cup granulated sugar (granulated erythritol for sugar-free)
2 tablespoons fresh lemon zest
½ teaspoon baking soda
½ teaspoon salt
½ cup butter (cold), sliced/cubed (or vegan butter option)
1/3 cup lemon juice
1 tablespoon vanilla extract
1 cup powdered sugar (powdered monk fruit for sugar-free)
2 tablespoons vanilla extract
1.5 teaspoons milk (preferred dairy-free milk for vegan option)
1 teaspoon fresh lemon zest
Pre-heat oven to 400F.
Mix granulated sugar, lemon zest, baking soda and salt. Once combined, mix in flour.
Cut in sliced/cubed butter using a fork, two knives or a food processor, until the mix looks like small, grainy chunks. It is particularly important that the butter remains cold and is not mixed as a liquid.
Mix in lemon juice and vanilla extract until a loose dough forms.
On a large baking sheet, sprinkle a thin layer of flour to prevent scones from sticking.
Using clean hands, separate and compress balls of dough roughly 1.5 inches in diameter, then form into triangular shapes less than an inch in height. Place petite scones on baking sheet a couple of inches apart.
Alternative: For more traditional scones, form all the dough into a 1-2-inch-thick circle on a clean non-stick surface (coat with flour to prevent sticking) and cut into 8-12 pieces. Cook time for this option is approximately 20 minutes.
Bake at 400F for 15 minutes, or until the edges just start to brown and the top of the scones crack open.
While the scones are baking, prepare the glaze by mixing the powdered sugar with the vanilla extract, milk, and lemon zest.
Remove scones from the oven and let cool on baking sheet for 5 minutes, before transferring to tray to be glazed.
Enjoy warm or keep covered on counter for up to 2 days, or in the fridge for up to 5 days!
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