Friday, February 12, 2010

The Breakfast Project: Vegan Lemon Scones

Assignment: Make a breakfast item. Share it.

Vegan Lemon Scones with Lemon Glaze

Prep Time: 15-20 minutes
Cook time: 10-15 minutes
Makes: about 12-15 scones


-2 cups all purpose flour
-3/4 cup granulated sugar
-4 teaspoons baking powder
-1/2 teaspoon salt
-3/4 cup margarine (I like Earth Balance, but use whatever vegan butter-like stuff you have)
-1 lemon zested and juiced
-1/2 cup soy milk (vanilla or plain, whichever you like)
-1/2 cup water

-3/4 cup powdered sugar
-1/2 lemon zested and juiced
-2 teaspoons soy milk

Kitchen Stuff:
A big bowl
A fork
Cooking Spray (Pam or another non-stick cooking spray)
Measuring cups
Measuring spoons
Baking sheet or Pyrex-like baking dish
Microplane (fancy word for cheese grater with small holes)
A wire rack is helpful, but not necessary

Before you begin: preheat oven to 400 degrees Fahrenheit. Spray baking pan of your choice with cooking spray.

1. Mix the 2 cups flour, 3/4 cup sugar, 1/2 teaspoon salt, and 4 teaspoons baking powder in a big bowl.

2. Add 3/4 cup margarine. Using a fork, mash the margarine into the flour mixture until it is in small crumb-like pieces.

3. Using the microplane, zest one lemon into the bowl. Avoid the white part (the pith) because it's quite bitter. Then, roll the lemon on the counter under your palm--it makes it easier to juice. Cut lemon in half and juice lemon halves into the bowl. (Squeezing it cut side up can help keep the seeds out the bowl!)

4. Add 1/2 cup soy milk. Mix well. If the dry ingredients are not all mixed in, add the 1/2 cup of water a little bit at a time. You probably will not need the whole 1/2 cup. The dough should be sticky.

5. Spoon the dough onto your greased pan in scoops a little bit bigger than an egg--about 1/4 of a cup. The size is up to you, but try to keep them similar in size so cooking time is the same. Make sure to leave at least an inch between each scone because they will spread out as they cook.

6. Bake at 400 degrees Fahrenheit for 10-15 minutes until they are golden brown around the edges. I found that 13-14 minutes was about right, but all ovens are different so keep an eye on them.

7. While the scones are cooling, mix 3/4 cup powdered sugar with the zest and juice of 1/2 a lemon. Add 1/2 teaspoon of soy milk at a time until the glaze is the consistency of maple syrup. It usually takes 2 teaspoons.

8. Spoon the glaze over the scones on a wire rack. (a plate works just fine for the glazing process, but any glaze spilled over the side will cause scones to stick to the plate a little bit--I speak from experience) Tip: If you glaze the scones when they're too warm, the glaze won't stick as well.

Feeling adventurous? After adding the milk and water, add 3 tablespoons of poppy seeds, some blueberries, nuts, or whatever you think would taste good!


recipe adapted from


  1. Your post makes me want to make scones!! Nicely done! Great pictures and your directions are easy to follow. The scones were also delicious! Cheers!