I have a fetish. A really weird, totally un-sexy fetish.
I’m obsessed with veganizing non-vegan recipes and de-veganizing vegan recipes.
I can’t help it! It’s a thing. It’s my thing. It’s a thing that makes me really happy. I think it stems from my stubbornness and ridiculous desire to prove people wrong about things that don’t matter. Like hey, you CAN totally pluck your leg hairs! Free electrolysis, didn’t ya know? Or…yes, you CAN wear swimsuit bottoms as underwear. They’re totally just as comfortable as real ones!
And then…this weekend.
This weekend was one of the best! A birthday happy hour Friday after work. Picnic in the park (with tofu reubens, Alexia Lemon Parmesan waffle fries, wine + chocolate). Farmer’s market. Brunch. A long walk with a friend. Bike riding. Hiking. Warm, sunny weather. The man friend. Deb’s Ribboned Asparagus Salad. Saturday night brews with friends. A 10-mile run. Another brunch. An hour-long massage. Being told “Happy Mother’s Day…if you’re even a mom,” by two separate homeless people. Scones, quinoa + carrot cake, in that order.
But the weekend wasn’t complete without a full-on veganization!
Is that even a word? Yep…it is now.
VEGAN LEMON SCONES #FTW!
(1) Forgot baking powder completely. Too dense. Too thick. Unpalatable.
(2) Tried adapting this recipe. Spelt flour proved to be cloying and too heavy, and the flavor was not nearly lemon-y enough, even with a sugary lemon glaze. But delicious when doused with this redcurrant rhubarb vanilla jam.
(3) Did some major research on egg replacements. Ended up re-reading my Skinny Bitch: Book of Vegan Swaps book and finding that 2-3 eggs can be substituted for 1 cup of almond milk + 1 T apple cider vinegar. Bada bing bada boom!
Turns out, persistence pays off in the form of vegan lemon scones.
They’re moist and flaky inside…yet boast a slightly crusty bite on the outside. Not too sweet, just sweet enough. Breakfast or an afternoon snack, I would imagine a cup of coffee or hot green tea would be quite a lovely accompaniment. A bit of jam too.
Enjoy them while they last.
I’ll most likely be de-veganizing them with eggs, butter and heavy cream by week’s end.
Vegan Lemon Scones
adapted from Meyer Lemon Scones from Farmgirl Fare
Prep time: 15 minutes
Cook time: 20 to 25 minutes
3 1/4 cup all-purpose flour
1/2 cup sugar
1 T baking powder
1/2 t baking soda
1 t salt
2 T lemon zest
1 stick Earth Balance vegan butter or 8 T cold coconut oil
1 1/2 cups almond milk or milk of your choice
1/3 cup lemon juice
1 T apple cider vinegar
1 t vanilla extract
Preheat oven to 400 degrees.
In a medium bowl, sift flour, sugar, powder, soda, salt and lemon zest. With a pastry cutter or with your hands, cut Earth Balance (or coconut oil) into dry ingredients. Mixture should be crumbly. Set aside.
In a small bowl, whisk together almond milk, lemon juice and ACV. Let sit for 2 to 3 minutes. Milk should thicken and begin to curdle. Add vanilla extract.
With a mixing spoon or spatula, pour wet ingredients into dry ingredients and fold gently until dough comes together. It will be sticky. On a heavily floured surface, knead dough gently. Place on a piece of parchment paper on a baking sheet, and form into a circle approximately 1 to 2 inches thick. Brush with almond milk and sprinkle with extra sugar.
Bake for 20 to 25 minutes or until scones are golden brown on the edges.
Makes 8 scones
P.S. Happy Mother’s Day to the absolute best, most hilarious and wonderful mother, Mama E! A woman who’s taught me to be myself, be kind to others and that it’s okay to wear swimsuit bottoms as underwear in emergences. She’s the best.