SO GOOD. I am lactose intolerant so finding recipes with a dairy swap built in just makes my day. The only changes I made were using regular flour instead of whole wheat and I don’t do the lemon glaze. I do a simple icing glaze made with powdered sugar, almond milk, and vanilla extract that I got from a different scone recipe.
I grate in the chilled butter and then mix with my fingers until combined. I recommend chilling in the fridge 30 min-2 hr before baking. I’ve made these with blueberries as well, and it’s just as good.
