Description
These tender golden vegan Lemon Scones with Currants are yummy and as easy as can be, yet they are a bit lighter and healthier than your average scone.
Ingredients
Lemon Scones:
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 cup whole wheat flour
- 1 ½ cups all purpose wheat flour
- ¼ cup organic cane sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt (optional)
- ½ cup vegan butter (i.e., Miyoko’s), cut into pieces
- ½ cup plant-based milk, plain, unsweetened
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- 2 teaspoons fresh lemon zest (from the 2 fresh lemons)
- ½ cup dried currants
Lemon Glaze (optional):
- 2 tablespoon lemon juice (about 1 lemon)
- 2 teaspoons lemon zest (from lemon)
- 2/3 cup powdered sugar
Instructions
- Preheat the oven to 350 F.
- Mix flax seeds and water in a small dish and set aside.
- With an electric mixer, blend whole wheat and all purpose flours, sugar, baking powder, and salt (if using) in a medium mixing bowl.
- Add pieces of vegan butter and mix with an electric mixer until the dough is crumbly.
- Add plant-based milk, lemon juice, lemon zest, flax-water mixture, and currants, and mix just until well combined and forms a dough.
- Remove dough from the bowl and place on a floured surface. Using floured hands, form the dough into a ball, then pat into a round shape about 7-inches in diameter and 1 ¾-inches thick. Slice into eight equal wedges. (If you want to make mini-scones, slice into 16 wedges.)
- Transfer wedges onto a baking sheet sprayed with nonstick cooking spray.
- Bake at 350 F for 20-25 minutes until slightly golden brown and tender.
- While scones are baking, make lemon glaze if desired. Mix lemon juice, lemon zest and powdered sugar in a small dish to make a glaze.
- When scones are cooled, drizzle each with glaze.
- Serve immediately. Makes 6 scones.
Notes
To make this recipe gluten-free, use gluten-free flour blend instead of the wheat flours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 17 g
- Sodium: 270 mg
- Fat: 15 g
- Saturated Fat: 11 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 7 g
Sounds lovely but does it work with dried raisins or cranberries?
(cannot stand the texture of currants)
Thanks so much
Yes, this recipe works with any small dried fruit, such as raisins, dried cranberries, and dried blueberries.