Soft & Chewy Lemony flavored Scones Bursting with Flavor
It was Father's Day and we were visiting my family in Oregon. My brother-in-law was making brunch for everyone, so I decided I'm make some scones to take over there. When I let my sister know what I was bringing, she quickly requested I make lemon scones.
Never before had I tried making lemon scones before, but I wanted to fulfill her request, so I got started baking. I searched for a lemon scone recipe and found one, and turned it vegan with a couple of changes. I also made some chocolate chip scones, just in case these lemon ones didn't turn out.
Right away I could see that the lemon poppyseed scones were going to be pretty good, but it wasn't until trying them that I realized they were my new favorite kind. Everyone at brunch agreed how delicious they were. Of course I paired it together with a raspberry jam butter.
So I'm hoping you give this recipe a try when you have a special occasion as well. They're worth it.
When it comes to making cookies or scones, I've realized that the best steps to take are mixing the dry ingredients together, and then adding a cold butter to it. Usually it will be dry and wet ingredients separate and then mixed, but I think it works best when you cut the butter into the dry ingredients. This helps to not over mix the dough when it is wet. Also it helps ensure that the butter gets into all parts of the scones instead of lumping together.
The best scones I've had in years. Thank you! –Jenny Lynn
Luckily there are plenty of plant-based butters available these days, and can be found in most grocery stores as well. However, I try to use the vegan butters that are made with olive oil or coconut oil. These oils are less refined than others, so they are better options. Just make sure to use cold butter when cutting it into the dry ingredients.
When you are flattening the dough out it's best to use your hands. If you use a rolling pin they tend to be thinner, and thick scones are wonderful.
You can cut the scones into triangles and make as many or as few pieces as you desire. Typically I will make 8 scones per recipe. If you're wanting to make mini scones just divide the dough in two and it'll make around 16 mini scones. Just make sure not to over bake them when they're mini. They tend to brown much quicker when they're smaller.
There is a glaze that goes on top the scones that gives it a nice look and taste, but it's not necessary. You can always skip this step if you're not wanting to add extra sugar to it.
When making the butter jam you want to be sure that your butter and jam are around the same temperature. When I first start making my scones I will put my plant-based butter and jam on the counter to become room temperature. For the scones you want cold butter, but for the butter jam you want room temperature butter. Keep that in mind when you start your recipe.
Always start by whipping your butter by itself. I find this helps it to be more light and fluffy. Then I add the jam to it and whip it up some more.
You can use whatever flavor of jam you desire, but I find raspberry and lemons go together well. Whip your butter and then add the jam. It's equal part of both, so if you use 4 tablespoons of butter, you'll use 4 tablespoons of jam. It's that simple.
If you find your butter jam looks like its separating and not mixing well, then it's probably because they were different temperatures; one being cold and one being room temperature. Don't skip this part, try it with this butter jam!
Lemon Poppyseed Scones
2 1/2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground flaxseed
3 tablespoons water
12 tablespoons cold dairy-free butter, sticks
1/2 cup dairy-free milk
1/2 tablespoon lemon juice, fresh is best
1 teaspoon lemon zest
1 tablespoon vanilla extract
1 tablespoon poppy seeds
1/2 cup powdered sugar
1 1/2 tablespoons lemon juice, fresh
1/4 teaspoon lemon zest
1/2 cup dairy-free butter, room temperature
1/2 cup raspberry jam
Preheat oven to 375 degrees Fahrenheit.
In a bowl add the milk, water, flaxseed, lemon juice, lemon zest, poppyseeds, and vanilla and whisk it all together. Let it sit for 3-5 minutes.
In another bowl or mixer place the flour, sugar, baking powder and salt and stir together.
Cut the the dairy-free butter into your dry mixture. Make sure the butter is cold.
Add the wet ingredients into the dry ingredients, and mix only until it starts to form a ball.
On a lightly floured surface place the dough ball on it, and pat it down into about an 8 inch circle that is about 1 to 1 1/2 inches thick.
Cut into 10 triangle pieces.
Place the scones onto a baking sheet, leaving space between them so they don't touch.
Bake for 14 minutes.
While the scones are baking mix together the ingredients for the lemon glaze in a small bowl.
After baking for 14 minutes remove the scones and drizzle the lemon glaze on top the scones.
Put back into the oven for 2-3 minutes.
Remove from the oven and let them cool on a cooling rack.
For the jam butter whisk the two ingredients together until well combined.
Eat the scones with a bit of the jam butter atop.
Please leave a comments below and share your own experience in preparing the recipe. I'd love to hear from you! Blessings!