Name: Lemon Scones with Currants
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 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; 2 tablespoon lemon juice (about 1 lemon); 2 teaspoons lemon zest (from lemon); 2/3 cup powdered sugar

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

Scale

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

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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