Rise and Shine Vegan Lemon Chia Seed Scones!
…the perfect addition to any Easter brunch!
…less fat and half the calories of regular scones!
Coconut oil replaces the butter in this recipe however, if you don’t like coconut oil, use vegan butter instead!
Whole wheat pastry flour and oat flour is used in place of white flour and chia seeds give these scones a little added nutrition boost!
lemon chia seed scones ~vegan~
Author: BeginWithinNutrition adapted from allrecipes.com
Recipe type: Breakfast
- 1 cup whole wheat flour
- 1 cup oat flour (made from old-fashioned oats, pulsed in a blender)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 tablespoon chia seeds
- ¼ cup organic cane sugar
- 3 tablespoons coconut oil (solid form, not liquified)
- ⅓ cup soy milk
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- For the Glaze:
- ¾ cup confectioners' sugar
- 1½ tablespoons lemon juice
- 1 tablespoon lemon zest
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and organic cane sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms. (add an extra tablespoon or two of soy milk if needed)
- Transfer dough to a bowl and knead. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.
- Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.
- Mix confectioners' sugar, 1½ tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.
Serving size: 1 Calories: 176 Fat: 5.5 Carbohydrates: 30 Fiber: 2.6 Protein: 3.2
These were a hit in our house last weekend…
hope you like them too