Easy gluten and dairy-free lemon and poppy seed scones recipe

Method

1. Measure the soya milk-alternative into a jug. Stir in the lemon zest and juice and set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.