Elana’s Meat-Free Monday: Easter Lemon Scones

(VEGAN/VEGETARIAN RECIPES) These lemon scones are a scrumptious treat for Easter breakfast or brunch. Lemon is a delicious springtime fruit and perfect for Easter pastries. These scones are flavored with fresh lemon juice and topped with a lemon icing. You can enjoy them for breakfast or even as a dessert! — Global Animal

Easter Lemon Scones
Yield: 12 servings

Ingredients
1/2 cup Almond Milk
4 tbsps Lemon Juice
3 cups Whole Wheat Flour
2 tbsp Baking Powder
1/2 cup Raw Sugar
dash of Sea Salt
2 tsps Vanilla Extract
1 cup Canola Oil

For the Icing:
1 cup Vegan Powdered Sugar
2 tbsp Lemon Juice

Directions
Pre-heat the over to 350 degrees F. Prepare a lined baking sheet.

Whisk together the almond milk and lemon juice in a small bowl and set aside for 5 minutes.

In a large bowl, stir together the flour, baking powder, sugar, and sea salt. Add the canola oil, almond milk-lemon mixture, and vanilla extract and stir together to form a dough.

Use an ice cream scoop or a 1/4 cup measuring cup to scoop out the dough and place them on the lined baking sheet. Bake for 20 minutes.

Make the icing by combining the powdered sugar and lemon juice and whisk together. When the scones are cool, use a spatula or butter knife to spread the lemon icing over them.

Learn more about the Meat-Free Mondays Challenge!

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