Healthy Lemon Scones
Yields: 8 scones
 
These lemon scones just might be my brother’s all-time favorite breakfast pastries! He’s obsessed with all things lemon, and these are full of sunshiny citrus flavor! They’re really tender on the inside with a hint of a crust on the outside. Leftover scones will keep for at least 4 days if stored in an airtight container in the refrigerator (if not longer!).
  • for the scones
  • 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp (5g) lemon zest (about 1 medium)
  • 2 tbsp (28g) unsalted butter, cold and cubed
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) pure maple syrup
  • 3 tbsp (45mL) freshly squeezed lemon juice (see Notes!)
  • 1 tsp vanilla extract
  • 2 tsp nonfat milk
  • for the drizzle
  • 5 tsp confectioners’ style erythritol
  • 1 – 1 ½ tsp lemon juice
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. To prepare the scones, whisk together the flour, baking powder, and salt. Whisk in the lemon zest. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add in the Greek yogurt, maple syrup, lemon juice, and vanilla extract. Stir until just incorporated.
  3. Transfer the dough to the prepared baking sheet. Using a spatula, shape the dough into a ¾” tall circle, and brush with the milk. Slice into 8 triangular segments with a sharp knife. (No need to separate them!) Bake at 425°F for 17-19 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
  4. Just before serving, prepare the drizzle by stirring together the confectioners’ style erythritol and lemon juice in a small bowl. Transfer the mixture to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled scones.
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

For a gluten-free version, use the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if they’re measured like this.

I highly recommend using Meyer lemons! They’re sweeter than regular lemons and have a fuller flavor. They’re the only kind of lemons I use in my baking and always produce the best results!

It’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) With very cold butter, it won’t heat up until you put the scones in the extremely hot oven, and it will create little air pockets and a very tender crumb when it melts.

Honey or agave may be substituted in place of the pure maple syrup.

Any milk may be substituted for the nonfat milk.

As written, these scones aren’t overly sweet. If you prefer sweeter scones, substitute an additional 1-2 tablespoons of pure maple syrup for an equal amount of lemon juice. (They won’t have as strong of a lemon flavor though!)

In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.

For a vegan version, I recommend Earth Balance sticks in place of the butter, your preferred non-dairy yogurt in place of the Greek yogurt, and non-dairy milk in place of the nonfat milk.

In the drizzle, this is the confectioners’ style erythritol that I used. In a pinch, regular confectioners’ (powdered) sugar may be substituted for the confectioners’ style stevia. However, regular powdered sugar is more absorbent, so start with ½ teaspoon of lemon juice and add more as necessary to achieve the desired consistency.

If you’d like to fully coat your scones with the drizzle instead, you definitely can! Just make 3-4 times the amount of drizzle, and dip the tops of your scones directly into the bowl instead of transferring the glaze to a plastic bag and snipping off the corner.

{gluten-free, clean eating, low fat, vegan option}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/03/25/healthy-lemon-scones/