Recipe: Vegan Lemon-Raspberry Scones

Vegan Lemon-Raspberry Scones

  • Servings: 11
  • Difficulty: easy
  • Print

Here’s what you’ll need:

1 ¼ cups rolled oats
¾ cup all-purpose flour
¾ cup whole-wheat pastry flour vegan lemon-raspberry scones
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup brown sugar
½ cup vanilla soymilk
1 Tbsp. chia seeds ground (I grind mine by using my Vitamix, you’ll have to toss in more than you’ll need, but you can keep the extra ground chia seeds, that last for months, in the fridge to use again, add to smoothies, or other recipes).
3 Tbsp. water
⅓ cup coconut oil, melted
½ tsp. real vanilla extract
zest of one large lemon
1 cup fresh raspberries

Makes 11 scones

  1. Preheat oven to 425°F. Prepare a large baking sheet with non-stick cooking spray.
  2. In a medium bowl combine ground chia seeds and water. Let sit for 5 minutes while you complete the next step.
  3. In a large bowl, mix together the dry ingredients starting with the rolled oats through the brown sugar.
  4. Return to your medium bowl with the chia seed and water mixture. The consistency should be like that of an egg white. Combine the coconut oil, vanilla extract, and zest using the soymilk to help ensure all of your zest makes it into the bowl by pouring it over the grater to help clean the zest from grater. Note: You’re melted coconut oil will become slightly solid again due to the chilled soymilk, but don’t be alarmed everything will still combine beautifully.
  5. Make a well in the dry ingredients, pour in the wet ingredients and stir until combined.
  6. Add the raspberries and stir gently until they are combined into the mixture.
  7. Using your ¼ cup measuring cup, scoop mixture onto the greased baking sheet. Ever so slightly press down on top of each scooped ball. The goal is to flatten slightly to help the scone cook through evenly.
  8. Bake 12-14 minutes, until center is cooked through (test using a toothpick) or scones become just slightly golden brown on top. Remove from oven and let rest on baking sheet 2-3 minutes. Using a spatula, remove from baking sheet and let cool on a wire rack.

Devour! (Seriously, try eating just one—It’s nearly impossible!)

See entire post with this recipe here.

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One thought on “Recipe: Vegan Lemon-Raspberry Scones

  1. Pingback: Vegan Lemon-Raspberry Scones | Ironwoman Diary: Destination Finish Line

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