Vegan Lemon Scones made with whole grain flour and coconut oil. These scones would be perfect for your spring brunch.
Oh it is THAT time again, my friends >> SCONE TIME.
My regular readers saw this coming, yes? I mean, the last scone recipe I shared was back in December. We are way overdue here! Were you patiently waiting for these lemon scones, AKA Scone of the Season, to be shared?
Every time I post a new scone recipe it boggles my mind I don’t already have the recipe here on the blog. Probably because I have a list floating around titled “SCONE RECIPES TO SHARE”… Again, you probably could have guessed that.
But with citrus season here, lemon scones most definitely had to make an appearance here on Fit Mitten Kitchen.
If you’re usually all “What’s so great about scones?” I hope this recipe will make you do a 180 and say “Oh em GEE I love scones.”
It all started with my whole wheat coconut scone recipe, that yielded the perfect texture of soft, yet slightly crumbly. And then when I made them vegan-friendly with this recipe, there was really no stopping me. Out of all the scone recipes here on FMK, I’ve barely made any changes to the original. If it ain’t broke, don’t fix it. 😀
What is so awesome about these scones is they’re actually quite simple. I say this every time but FEAR NOT THE SCONES. Making scones is almost as simple as making muffins. And they can be made by hand in a mixing bowl, OR in your food processor..
Want an extra arm workout today? Make ’em by hand.
Already lifted a bunch this week? Use your food processor.
…Okay, those are obviously just two very random scenarios. My point is, anyone can make these 😀
What you need
- frozen coconut oil
- whole wheat white flour
- coconut sugar (or granulated sugar of choice)
- baking powder
- canned coconut milk
- vanilla and/or lemon extract
But the process for making these scones goes something like this…
Combine dry ingredients. Add frozen oil. Add wet ingredients. Shape dough. Slice. Bake.
SIMPLE, right? I also share lots of notes in the recipe page, depending on how you want to shape your scones. I busted out my mini scone pan for this recipe but these scones can be made into a circle as well. Whatever route you choose, they are bound to be delicious.
Some more notes for you
Frozen Coconut Oil
- This helps create the crumbly texture you look for (at least I look for…) in a scone. If you use melted coconut oil you’re basically going to come out with a dry muffin. The frozen coconut oil is a little harder to grate (see this post), but that is where if you have a food processor, you can pulse it to pieces with the flour.
- If not dairy-free/vegan, feel free to use frozen butter. The frozen butter can be grated or cubed and worked in with a dough blender.
Whole Wheat Wheat flour
- Feel free to use whole wheat pastry flour OR sub 1 cup all-purpose flour, 1 cup whole wheat flour.
- You can also sub an all-purpose gluten-free flour blend (I’ve had success with Bob’s Red Mill)
- You don’t HAVE to use a canned coconut milk, but it does give the scones a richer texture that is the most delightful. But if you don’t have coconut milk on hand, you can sub the milk of your choice.
All in all, a delicious scone recipe for this time of year!
- 3/4 cup canned coconut milk* (lite or full-fat both work)
- 1/4 cup freshly squeezed lemon juice
- 2 cups whole wheat white flour** (or whole wheat pastry flour)
- ¼ cup coconut sugar (or granulated sugar)
- 2 ½ tsp baking powder
- ½ tsp salt
- zest of 2 medium lemons
- ½ cup frozen coconut oil***, grated
- 1 tsp vanilla extract
- 1 tsp lemon extract, optional but boosts lemon flavor
for the glaze:
- 1/2 cup powdered sugar
- 2 TBS lemon juice (more or less depending on desired thickness)
- 1 tsp lemon zest
- Preheat oven to 350F and line a large baking sheet with parchment paper, or silicone mat. Set aside.
- In glass measuring cup, combine the coconut milk with 1/4 cup freshly squeezed lemon juice. Set aside.
- In a large mixing bowl–or bowl of food processor–add flour, sugar, baking powder, salt and lemon zest. Whisk until well combined and set aside–pulse dry ingredients together if using food processor.
- The frozen coconut oil can either be grated into large bowl of dry ingredients, then blend using dough blender until a grainy meal-texture forms. OR using the S blade of the food processor, pulse the frozen coconut oil with the dry ingredients until broken down into small chunks.
- Gently stir in the coconut milk, and the extracts to bowl of dry ingredients, careful not to over work the dough. Remove S blade if combing in food processor bowl.
- To make petite scones I used my scone pan. You can also shape scones into an 8″ square, cut into 4 equal squares, then cut each square again diagonally twice–shown like pan in picture, to yield 16 petite scones. To make larger scones, shape dough 8″ circle on prepared baking sheet. Using a large, sharp knife, make 8 triangle slices into dough. See this post
- Bake for 15-17 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5-7 minutes, until edges and tops are lightly browned. If using scone pan, you may bake the full 15-20 minutes in pan.
- Let scones cool on baking sheet (or in scone pan) for 5 minutes before transferring to wire rack to cool completely.
- While the scones cool make the glaze: combine 1/2 cup powdered sugar with 2 TBS lemon juice and lemon zest, if desired. Stir until no lumps are present. With scones on lined baking sheet, or cooling rack with baking sheet placed underneath, zigzag glaze over scones with knife. Allow glaze to set, about five minutes, then enjoy!
- Scones are best served fresh, but will stay fresh up to 3 days in airtight container.
**Whole Wheat White Flour: Feel free to use whole wheat pastry flour OR sub 1 cup all-purpose flour, 1 cup whole wheat flour. You can also sub an all-purpose gluten-free flour blend (I’ve had success with Bob’s Red Mill)
***Frozen Coconut oil: This helps create the crumbly texture you look for (at least I look for…) in a scone. If you use melted coconut oil you’re basically going to come out with a dry muffin. The frozen coconut oil is a little harder to grate (see this post), but that is where if you have a food processor, you can pulse it to pieces with the flour. If not dairy-free/vegan, feel free to use frozen butter. The frozen butter can be grated or cubed and worked in with a dough blender.
You can also double wrap un-glazed scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature, toaster oven or in microwave.
- Serving Size: 1/16th
- Calories: 191
- Sugar: 7g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Like this recipe? Pin for later.
NOTE: This post contains Amazon affiliate links. By purchasing through said links I receive a small commission, but this does not affect the cost for you! Thank you so very much for supporting Fit Mitten Kitchen 🙂