Vegan Lemon (Poppy) Seed Scones 

  
  I’m still the worst at baking but I’m willing to try. These turned out better than I expected despite all the “short-cuts” and substitutes I’ve used. I’m pleased :’) I’d tell you what I’ve used, what I’ve done and hopefully you can work on it and get a better version of it! Haha, then you can tag me and we’ll celebrate your success. 

Ingredients: 

  • 1 and 3/4 cup of flour (I used oat flour) 
  • 1 lemon zest, finely chopped (I felt the lemon taste wasn’t all that strong, maybe because my lemon was old…) 
  • 1 tablespoon poppy seed (I used chia seed, HAHA) 
  • 1 and 1/2 tablespoon of coconut sugar (or any other granulated sugar you’d like) 
  • 1/2 tablespoon of baking powder 
  • 1/2 teaspoon of baking soda 
  • 1/2 teaspoon salt (I suggest using fine salt, I used coarse salt and my scones ended up salty..) 
  • 1/4 cup coconut oil, chilled (I didn’t not chill mine though) 
  • 3/4 cup and 1 tablespoon soy milk

Directions: 

  1. Preheat oven at 400F (200 degree celcius) 
  2. Add all dry ingredients (including lemon and poppy seed) together, combine 
  3. Using hands, mix in chilled coconut oil till mixture becomes crumble-like 
  4. Add in soy milk and use a fork to combine. Do not over mix 
  5. On table top (heavily floured), knead mixture 7-8times and using a rolling pin, roll it out till about 1 inch thick 
  6. Cut it up to your desired shape, I think the rustic triangle shape looks cute! 
  7. Bake for about 10 minutes or till golden brown 
  8. Let it cool for 10 minutes & enjoy with jam or any other vegan options :’)! ( I had mine with pure harvest’s coco2, YUMZ YUMZ) 

Alrightys, hope you’ll enjoy baking these and get a better outcome than I do. 

Goodnight pals! (I hope I’ll be okay, I was desperate for food and just ate a whole box of grapes unwashed.. At the end of the box I realised there were so many mouldy ones :'(. And I was eating mindlessly not looking at them) 

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