A few months ago I took part in quite the online bake sale in support of Japan. Out of respect for the auction I did not post the recipe. Since then, I have made these scones and fell in love with them a little more each time. The lemon is light, best complemented by a cup of vanilla tea. The crumb, even though is a vegan recipe is tender and clings to ribbons of chilled butter (most likely vegan margarine). These scones, these feisty and rich triangles will make your friends like you more, I promise.
The Lemon Poppyseed Scones
I ended up with 8 decently sized scones, you have wiggle room to taste test and cut more. I only now realized this recipe is vegan, I forgot to add the egg and quite honestly, I’m glad I didn’t. The crumb is flaky yet still tender. You can add an egg if you like but it fares better without.
2/3 cup light spelt flour (90 g)
1 1/3 cup all-purpose flour (170 g)
1/3 cup sugar
2 1/2 tsp baking soda
2 tbsp poppy seeds
6 tbsp Earth Balance vegan margarine – chill in the freezer for 20 minutes
3/4 cup coconut milk
zest and juice of one lemon
Preheat oven to 400º F.
1. Whisk together the dry ingredients, including the poppy seeds.
2. Using two knives cut in the margarine until it is the size of small pebbles.
3. In a large measuring cup or bowl whisk the coconut milk and zest and juice of the lemon.
4. Gently fold the liquid into the flour mix, taking care not to over mix it. The true gems of any scone are the little pockets of butter (or margarine) separated by light dustings of flour.
5. On a floured surface shape into a circle and cut into 8 pieces or more if you would like them smaller.
Bake for 20 minutes or until the edges are just slightly golden and they are risen.
Enjoy. Best served with a hot cup of tea or coffee on a morning when you are chasing a touch of sun.