Vegan Lemon Scones with Chia

These scones are lower in fat than standard recipes, vegan, and super full of lemony flavor! The chia seeds give it a texture similar to poppy seeds and add lots of omega 3s. The added perk is that it’s a foolproof recipe. I’ve made this without even measuring everything exactly and they still came out great. Try adding blueberries or doubling the amount of lemon zest!

Original recipe makes 10 scones

Ingredients

1 cup whole wheat flour
1 cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon chia seeds
1/4 cup white sugar
3 tablespoons coconut oil
1/3 cup soy milk
2 tablespoons lemon juice
2 tablespoons lemon zest

Glaze
3/4 cup confectioners’ sugar
1 1/2 tablespoons lemon juice
1 tablespoon lemon zest

PREP

20 mins
COOK

20 mins
READY IN

40 mins

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and white 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.
Transfer dough to a bowl and knead in bowl until workable, about 8 times. 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, 1 1/2 tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.