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Whole Grain Vegan Lemon Scones with Lemon Glaze

Whole Grain Vegan Lemon Scones with Lemon Glaze

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4 from 2 reviews

Vegan Lemon Scones made with whole grain flour and coconut oil. These scones would be perfect for your spring brunch.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350F and line a large baking sheet with parchment paper, or silicone mat. Set aside.
  2. In glass measuring cup, combine the coconut milk with 1/4 cup freshly squeezed lemon juice. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  7. 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.
  8. Let scones cool on baking sheet (or in scone pan) for 5 minutes before transferring to wire rack to cool completely.
  9. 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!
  10. Scones are best served fresh, but will stay fresh up to 3 days in airtight container.

Notes

*Canned Coconut Milk: I feel the canned coconut milk gives the scones the best texture, but if you don’t have coconut milk on hand, you can sub the milk of your choice.

**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.

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