Light And Fluffy Vegan Lemon Scones Recipes

AMAZING LEMON SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
• Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
• Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
• While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
• Drizzle glaze over warm scones.

VEGAN LEMON POPPY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.
• Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.
• Bake for 10 to 15 minutes the preheated oven, until golden.

LIGHT AND FLUFFY VEGAN LEMON SCONES

Steps:

• Sift all the dry ingredients together in a bowl, and the wet ingredients in another.
• Combine the wet ingredients into the dry ingredients, mix well but do not overmix-- it's okay if it's a little dry, but add some more soymilk if mix is still left.
• Roll out pieces of the dough onto a cookie sheet covered in parchment paper, you'll get about 8-12 scones.
• Bake at 400F for about 15 minutes or until the tops are firm.

EASY VEGAN BLUEBERRY LEMON SCONES

Steps:

• Combine dry ingredients thoroughly in a large mixing bowl.
• In a separate bowl combine the wet ingredients.
• Pouring the wet into the dry ingredients, mix until everything is just moistened.
• Fold in blueberries. NOTE: Yes, you can use frozen blueberries in a pinch, but if you are using frozen blueberries, do not let them thaw prior to adding them or your dough will be blue. Still tasty, just blue.
• Drop by the spoonful onto a preheated pizza/cookie stone or just bake on normal baking sheets.
• Bake at 400 degrees for about 15 minutes until lightly browned.
• While they bake, combine the powdered sugar, zest and juice so you can pour it over the scones while they're still hot. Makes 12 small or 9 huge scones.