Vegan Lemon Scones

by Holly on May 13, 2012

in baking,breakfast,recipes,vegan,weekend

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!

And it only took me three tries!

(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.

{ 23 comments }

Willow @ My Own Trail May 13, 2012 at 10:23 pm

And this is exactly why I love your blog! The fact that you will veganize and then deveganize the same recipe is proof that we would be good friends if we ever met “IRL.”

Kathryn May 14, 2012 at 3:45 am

Ooh nice. I’m very happy gluten-freeing stuff but I do find it more intimidating to veganise stuff.

Christie May 14, 2012 at 5:15 am

Mmm, yes please. Perfect recipe for the boy who can’t eat dairy. I’m keen to try with coconut oil, I bought some recently but haven’t baked with it yet!

Robyn @ Blueberries and Oats May 14, 2012 at 6:36 am

Since moving to Seattle, I’ve put off buying any sugar or flour so I don’t bake delicious goodies that I can gorge on. With this recipe I’m really considering throwing in the towel and making these babies!

Morgan @ Life After Bagels May 14, 2012 at 6:46 am

I also photograph on the floor teeeheeee

I’ve never attempted scones, they seem so daunting :P

Laura May 14, 2012 at 8:35 am

I already had breakfast. And then I found these during my daily blog visits. Given that I have been on a bit of a lemon kick lately, and that I too love to veganize recipes, it only seemed appropriate to bake them RIGHT NOW. As a result, I have now had two breakfasts. Thanks:) I

Jessica May 14, 2012 at 9:13 am

This is how my mind is working this morning…

Vegan Scones –> Yum! Scones –> Lazy Janes –> Let’s try and meet there for scones and coffee soon. Happy Monday!

carrie (actsofrebellion) May 14, 2012 at 9:26 am

seriously, i need a dear douchebag note pad in the worst way. or maybe a “just wanted to tell you, i think you’re an Ahole. that’s all, have a nice day.” think they exist? business idea!?! haha. and ps- are those alterra chairs??! if not alterra’s been robbed cause they are identical! and if they have been robbed then i’m jealous someone beat me too it cause i love those chairs!!

Kate May 14, 2012 at 11:56 am

I got wished a Happy Mother’s Day 2x too! Which lead me to question if this occurs to men at a similar age… prob not!

Megan (Braise the Roof) May 14, 2012 at 1:39 pm

You know, it’s funny- scones are the food that I most associate with you. I think it was our breakfast at Lazy Jane’s that did it. :) Fried cheese curds come in as a close second, though! I was also wished a Happy Mother’s Day yesterday. It was unnerving.

Erica May 14, 2012 at 2:59 pm

You never fail to crack me up :) Well they look awesome! Work all the hard work

Hillary May 14, 2012 at 5:45 pm

Thank goodness I’m not the only one who does floor photography. Phew.

I admire your persistence, lady. I feel like I would’ve given up before the third try. There you go, keeping me motivated and stuff!

Eileen May 14, 2012 at 8:55 pm

Ha–I feel you on the veganizing and unveganizing! I seem to unveganize a lot of cornbread recipes for some reason. Who knows?

And those scones look absolutely delicious!

Lauren @ The Climbing Chef May 14, 2012 at 9:42 pm

YUM!!! Those look great… now I’ll just turn them into vegan gluten-free scones :) Wish me luck!!

Tamar May 14, 2012 at 11:30 pm

It totally doesn’t make sense to me that almond milk and vinegar could replace eggs, but the scones look perfect, so I guess I have to believe it!

BinomialBaker May 15, 2012 at 1:12 pm

blue terrace chairs! crazy right?

BinomialBaker May 15, 2012 at 2:37 pm

Just popped in to let you know that I gave you some awards: http://binomialbaker.blogspot.com/2012/05/death-by-oreos-cupcakes.html

TeriLyn [a foodie stays fit] May 16, 2012 at 6:36 pm

I’m considering putting on public-appropriate clothing just so I can go buy lemons to make these.

Abby @ Change of Pace May 16, 2012 at 7:34 pm

I’m not sure what sounds better- your weekend or those scones.
Thanks for the recipe!

Janetha May 17, 2012 at 1:40 pm

holy crap! those look so good! gimme.

Kristen - Anywhere There's An Airport May 17, 2012 at 8:15 pm

Please pass along a (way late) happy mother’s day to Mama E. I feel like I can actual say this since we are old London friends and all! :)

Katy Brooks May 23, 2012 at 10:25 am

Omg, you are so funny. I didn’t think anyone else knew plucking leg hairs existed? I do it and my husband thinks I’m a freak. I love your de-veganized recipes and vice versa.

G May 26, 2012 at 11:11 am

these look great. would they work if omitted the half cup sugar?

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