Best 3 Vegan Lemon Scones With Chia Recipes
Are you in search of a delectable vegan treat that tantalizes your taste buds and adheres to your dietary preferences? Look no further! This comprehensive guide will lead you on a culinary adventure, unveiling the secrets behind creating mouthwatering vegan lemon scones infused with the goodness of chia seeds. With a focus on using wholesome plant-based ingredients, this article will provide you with a step-by-step roadmap to crafting these delectable scones, transforming your kitchen into a haven of delectable aromas. Prepare to embark on a journey of flavors and textures as we unveil the art of baking vegan lemon scones with chia, leaving you with a sweet and satisfying experience that caters to your taste and dietary needs.
Let's cook with our recipes!
VEGAN LEMON SCONES WITH CHIA
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!
Provided by frugal_losangeles
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 10
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 30.8 g, Fat 5.5 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 4 g, Sodium 237.7 mg, Sugar 14.8 g
VEGAN LEMON SCONES WITH CHIA
Categories Lemon
Number Of Ingredients 12
Steps:
- 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.
- Note: 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.
VEGAN LEMON-ORANGE PECAN-ALMOND HEMP-CHIA GINGER-CARDAMOM SCONES
My foray into scone variants has taken another complicated turn; loving every turn along the way though!
Provided by Kameron
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h
Yield 16
Number Of Ingredients 15
Steps:
- Preheat convection oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
- Stir orange juice and lemon juice together in a small bowl; add enough water, if necessary, to equal 7 tablespoons liquid.
- Stir juice mixture, coconut milk, orange zest, lemon zest, chia seeds, and vanilla extract together in a bowl; set aside until chia seeds gel, about 10 minutes.
- Combine flour, sugar, baking soda, ginger, cardamom, and salt in the bowl of a food processor; pulse until just-combined. Add cold coconut oil pieces and process until mixture resembles wet sand. Pour chia mixture into flour mixture; pulse until dough begins to come together.
- Transfer dough to a bowl and add pecans, almonds, and hemp; knead with your hands until nuts and seeds are evenly distributed. Divide dough into 2 pieces, and flatten each piece into a 1-inch thick disc. Cut each disc into 8 wedges, and places wedges on prepared baking sheets.
- Bake in the preheated oven until tops spring back when pressed, 30 to 35 minutes.
Nutrition Facts : Calories 200.7 calories, Carbohydrate 21.9 g, Fat 11.8 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 189 mg, Sugar 7.5 g
Tips:
- To ensure the scones are perfectly moist and fluffy, make sure to not overmix the dough. Mix only until the ingredients are just combined to avoid developing the gluten.
- For a zesty lemony flavor, use freshly squeezed lemon juice instead of bottled juice. This will give the scones a bright and vibrant flavor.
- If you don't have chia seeds on hand, you can substitute them with flaxseeds or poppy seeds for a similar texture and nutritional benefits.
- For a crispy exterior, brush the tops of the scones with a mixture of melted vegan butter and maple syrup before baking.
- Store the leftover scones in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months for longer storage.
Conclusion:
These vegan lemon scones with chia seeds are a delightful treat that combines the flavors of lemon, chia, and vegan ingredients. They're perfect for breakfast, brunch, or as an afternoon snack. Whether you're a seasoned baker or a beginner, these scones are easy to make and sure to impress your taste buds. So gather your ingredients, preheat your oven, and get ready to indulge in the goodness of these fluffy, zesty, and satisfying vegan scones!
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