Savory Lemon Dill Parmesan Scones

1 . Stage

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Stir 1/2 teaspoon lemon juice into soy milk in a small bowl to make mock buttermilk. Let sit until curdled, 5 to 10 minutes.

3 . Stage

Mix flour, 3 tablespoons lemon juice, sugar, baking powder, dill, and salt together in a large bowl using a fork. Mix in butter with a pastry blender until dough starts to clump together.

4 . Stage

Whisk mock buttermilk, remaining 2 tablespoons lemon juice, and egg together in a bowl. Pour over dough and mix gently with a fork just until incorporated.

5 . Stage

Dust work surface lightly with flour. Turn out dough and pat into an 8-inch disc. Fold in half and gently flatten back out into a disc. Repeat folding and flattening the dough 3 more times, to build fluffy layers in the dough.

6 . Stage

Transfer disc of dough to the baking sheet and brush with beaten egg. Cut into 8 wedges and pull wedges apart so they are not touching.

7 . Stage

Bake in the preheated oven until lightly golden, about 10 minutes.

8 . Stage

Remove scones from oven. Combine Parmesan cheese and black pepper together in a small bowl; sprinkle on top of the scones.

9 . Stage

Return to the oven and bake until golden brown and edges look dry, about 10 minutes more.