Vegan Lemon Scones made with whole grain flour and coconut oil. These scones would be perfect for your spring brunch.
**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.
Keywords: lemon scones, vegan scones, healthy scones