Vegan Lemon Scones with Chia

Vegan Lemon Scones with Chia

6
frugal_losangeles 0

"These scones are lower in fat than standard recipes, vegan, and super full of lemony flavor! The chia seeds give it a texture similar to poppy seeds and add lots of omega 3s. The added perk is that it's a foolproof recipe. I've made this without even measuring everything exactly and they still came out great. Try adding blueberries or doubling the amount of lemon zest!"

Ingredients 40 m {{adjustedServings}} servings 176 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and white sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms.
  3. Transfer dough to a bowl and knead in bowl until workable, about 8 times. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.
  4. Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.
  5. Mix confectioners' sugar, 1 1/2 tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.
Tips & Tricks
World's Best Scones! From Scotland to the Savoy

As the recipe title claims, these just might be the World’s Best Scones!

Vegan Whole Wheat Biscuits

Use coconut oil and almond milk to create totally vegan biscuits.

Footnotes

  • Cook's Note:
  • I grind oatmeal in my blender to make my own oat flour. Glaze will be thick, but will become runny as soon as you use it on the hot scones. You'll only need a very little bit to cover the top surface of each.
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Reviews 6

  1. 6 Ratings

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Kecia
3/23/2014

I made this recipe pretty nearly, but not quite. I changed the 1/4 cup white sugar to Organic Coconut Palm Sugar and enhanced the sweetness with 1 T Stevia/1 T xylitol. I also reduced the amount of lemon zest to 1 t. because I often find zest a bit bitter. I also substituted unsweetened almond milk for the soy. Soy is sometimes bitter; almond is smoother. The dough was a little too moist before adding the stevia/xylitol, but was perfect after that. It was easily worked and not sticky at all. I cut mine into 8 wedges and separated them a little before baking in order to crisp all the sides. The result was a dough that rose just slightly (puffy) to make a perfectly textured scone, lightly browned, but with a moist (but not too moist!) center. I wasn't sure how my sweetening adjustment would work, but it was just right, not too sweet, not too much like bread. They were like a lightly lemoned sweet bread. Really, really good. My calculations put a 1/8 wedge at around 160 calories without the glaze. (They're so good, they don't need a glaze.) I can't believe how much nutritional GOODNESS is packed in so few calories! I will definitely be making this again.

David
5/27/2013

My kids loved these scones, and they are picky eaters! The texture is a little more crunchy than the usual suspects, due to the chia seeds and the flour. Leave some honey on the table, in case the lemon overwhelms. Wonderful!

withlovejaye
9/4/2013

I made this recipe today and we (my 2.5 year old son and I) loved it! The lemon in the glaze was a bit overwhelming so I added a splash of vanilla but other than that, I didn't change a thing. This recipe will definitely be a breakfast staple for us.