Healthy, vegan lemon & poppy seed scones

Tuesday, December 15, 2020


A note about vegan recipes

A healthy scone doesn't actually exist. Without sugars and thickeners, it just wouldn't be a scone. But there are so many easy, affordable ways to alter foods for a vegan diet or a gluten-free diet or just a clean diet, and I used several of them for this recipe.

I've been on a slow transition to veganism lately. I wouldn't have a strictly vegan diet, at least as of now, but I've always enjoyed vegan foods and just eating a cleaner, veggie-filled diet. I have been reacting differently to dairy products over the past few months, so I believe it was time for the switch anyway.

Looking for vegan recipes on Pinterest is now a hobby--as if I needed more reasons to spend time on Pinterest. One thing I've found interesting is how easy it is to make vegan substitutions. With just cashews and some nutritional yeast, you're about halfway to a block of vegan cheese. And so with this discovery, the baking journey begins.

About the recipe

For this recipe, I made my own oat flour by simply blending up oats in the blender until I had the amount I needed. I did find that I needed more oat flour to get the thickness I wanted than I would have needed for normal all-purpose flour. However, I appreciated the flavor of oat flour much more than normal flour as well as the nutritional aspect of oat flour.

I would like to point out that honey isn't vegan; there may be some kind of vegan honey substitute which wouldn't be shocking in the slightest, but I haven't taken the time to find one. For this recipe, I used honey, but you can use maple syrup or agave nectar or another thick sweetener.

Also, I think we should recognize all the health benefits of poppy seeds! I had no idea how many ways those little, black seeds can help your body. They're full of iron, so if you have genetically low iron like I do, these make great additives to so many recipes to help boost your intake. The seeds also help with sleeplessness, blood pressure, bone strength, body pain, inflammation, diabetes, heart health--the list goes on.

This recipe has been adapted using several other scone recipes and my own taste until I got this mixture that I was pleased with, so I hope you enjoy these healthier lemon & poppy seed scones! If you decide to bake them, I would love to see your creation on the #taylorisbaking hashtag on Instagram.

3 cups oat flour
1 tablespoon baking powder
1 tablespoon poppy seeds
1/2 teaspoon salt
1 1/2 tablespoons stevia (or 2 tablespoons another sugar)
1/4 cup vegan butter
4 tablespoons honey
1/2 cup oat milk (or milk of choice)
4 tablespoons lemon juice
2 teaspoons vanilla extract
For a more almond taste, add 1/2 teaspoon almond extract here as well

1 tablespoon vegan butter
4 tablespoons lemon juice
1 teaspoon almond extract
About 1 cup confectioner sugar

Preheat the oven to 400 degrees Fahrenheit.

In a large mixing bowl, combine the flour, baking powder, poppy seeds, salt, and sugar of choice.

Add in the butter and mix until crumbles form throughout.

Add honey, milk of choice, lemon juice, vanilla, and optional almond extract. Mix.

Slowly add milk or flour as needed to create a moldable dough.

On a floured surface, and with floured hands, kneed the dough and add flour until it's mostly not sticky to the touch.

Form into a round, thick disk and slice into eight pieces (think of slicing like a pizza or cheesecake).

Transfer to baking sheet lined in parchment paper and sprinkle with sugar.

Bake for 20 minutes and begin glaze.

Melt butter in a small bowl then add lemon juice and almond extract. Whisk in confectioner sugar until a thick glaze forms.

Once the scones are done and crumbly, let cool for 2-3 minutes before drizzling glaze over top.


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