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-175ml soya milk-alternative plus extra for brushing
-2 lemons, zested and juiced (you need 50ml)
-400g gluten-free self-raising flour plus extra for dusting
-80g dairy-free block butter alternative, diced
-40g caster sugar
-2 tbsp poppy seeds
To decorate
-50g icing sugar
-1 lemon, zested, plus 2 tsp juice
- Measure the soya milk-alternative into a jug. Stir in the lemon zest and juice and set aside.
- Put the flour in a mixing bowl and use the tips of your fingers to rub in the diced butter-alternative until incorporated. Stir through the sugar, poppy seeds and a pinch of salt.
- Make a well in the centre and add just enough of the soya mixture to make a soft dough. Transfer to the fridge to chill for 15 mins; set the remaining soya mixture aside. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C and line a large baking tray with nonstick baking paper.
- Lightly dust a clean worktop with flour. Gently roll out the dough to about 3cm thick and shape into a round. Use a sharp knife to slice into 8 wedges, then transfer them to the tray, spaced apart.
- Brush the tops with a little more soya mixture. Bake for 14-16 mins, or until pale golden. Transfer to a wire rack to cool completely.
- Once cool, stir enough of the lemon juice into the icing sugar to make a thick, spoonable icing. Drizzle over the scones, scatter with the zest and leave to set. The scones are best eaten the day they are made, but will keep for up to 3 days in an airtight container.
Freezing and defrosting guidelines
- In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
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