Vegan lemon scones

1. Preheat oven to 400 degrees.

2. In a medium bowl, sift flour, sugar, powder, soda, salt and lemon zest. With a pastry cutter or with your hands, cut vegan butter (or coconut oil) into dry ingredients. Mixture should be crumbly. Set aside.

3. In a small bowl, whisk together almond milk, lemon juice and apple cider vinegar. Let sit for 2 to 3 minutes. Milk should thicken and begin to curdle. Add vanilla extract.

4. With a mixing spoon or spatula, pour wet ingredients into dry ingredients and fold gently until dough comes together. It will be sticky. On a heavily floured surface, knead dough gently. Place on a piece of parchment paper on a baking sheet, and form into a circle approximately 1 to 2 inches thick. Brush with almond milk and sprinkle with extra sugar.

5. Bake for 20 to 25 minutes or until scones are golden brown on the edges.