Thursday, May 25, 2017

Vegan lemon zest, poppy seed scones

Vegan lemon zest, poppy seed scones

2 cups all purpose flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. poppy seeds
1/2 tsp. salt
Zest of half a lemon
Mix these dry ingredients together in a large bowl.

Then, toss in 3/4 cup coconut milk, full fat, I used Thai Kitchen Brand
And 1 Tbsp. fresh lemon juice
Plus 1 tsp. vanilla

Mix it all together with a spoon, then use your hands to knead until all of the flour is incorporated. Divide ball in half. Sprinkle a baking pan with a little flour. Flatten each ball into discs only about 3/4 of an inch thick.

Toss the pan in the freezer. It will cut better in a minute.

Turn oven on to 425 degrees.

Wait for it. . .

When oven is preheated, remove pan from freezer and cut each disc into 4 pieces. Move them away from each other, about an inch, so they can expand without touching.

Pop them into the oven. Bake for 15 minutes. Cool on a wire rack. And enjoy with loads of Earth Balance Brand butter or your favorite spread.

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