Description
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
- 1 cup whole wheat flour
- 1 cup oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon chia seeds
- ¼ cup white sugar
- 3 tablespoons coconut oil
- ⅓ cup soy milk
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- ¾ cup confectioners’ sugar
- 1 ½ tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 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.
- 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.
- Bake in preheated oven until edges are lightly golden brown
- 18 to 20 minutes.
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 10