Lemon Scones with Strawberries & Whipcream
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
Dry
  • 3 cups of flour
  • ¼ cup Zulka vegan sugar plus 2 teaspoons for decorating
  • 3 teaspoons of baking powder
  • 1 teaspoon salt
  • ¼ cup of cold vegan butter, cut into ½-inch pieces
Wet
  • 1 cup of almond milk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 flax eggs (see note)
  • 2 tablespoons lemon zest
Instructions
  1. Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, mix the apple cider vinegar and almond milk. Set aside for a few minutes to curdle.
  3. In a large mixing bowl, whisk together the flour, baking powder, salt and sugar. Cut in the butter until the mixture is crumbly.
  4. In a medium bowl, combine the curdled almond milk, maple syrup, 2 flax eggs and lemon zest.
  5. Stir the milk mixture into the flour mixture just until incorporates; the dough be be crumbly and look dry. Read in the bowl a few times to bring the dough together into a single mass. If too crumbly, add a tiny bit of almond milk.
  6. Turn the dough out onto a lightly floured work surface and press into a a circle roughly 7 inches in diameter and 1 inch thick. Cut the dough into 8 wedges. Arrange the scones on the baking sheet, spacing each a t least 1½ inches apart. Brush the scones with a little almond milk, and sprinkle with sugar.
  7. Bake the scones until puffed, lightly colored and set, about 25-30 minutes.
  8. ***Flax Eggs - Whisk together 2 tablespoons of ground flax with 6 tablespoons of water. Place in refrigerator for 15 minutes to thicken. This equals 2 eggs.***
Recipe by Ordinary Vegan at https://ordinaryvegan.net/easy-scones/