Lemon Infused Vegan Scones
This beautiful, vegan scone recipe comes to us from Megan Horowitch of the fantastic blog Short Girl Tall Order. After getting her first Imperfect box, Megan set out on a quest to make candied lemons. After four attempts, she finally had a great batch of lemons -- tart, but sugary, with that perfect chewy texture. With the leftover lemon-infused sugar, Megan was inspired to make these vegan scones. We love this creative use of leftover citrus and hope you enjoy it as much as we did!
Candied Lemons & Lemon Infused Syrup
- 1 Large Imperfect lemon (or 2 small)
- 1 c sugar
- 1 c water
- 1/3 c coconut milk
- 2 c pastry flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1.5-2 tbsp lemon zest
- 1/2 cup coconut sugar (or normal sugar)
- 3/4 c coconut milk
- 1/2 c coconut oil (frozen or chilled)
- 2 tsp vanilla extract or vanilla bean paste
- 2 tbsp lemon-infused syrup
- Fresh raspberries (optional)
If you'd like to have the glaze and candied lemons on top, you'll want to start this recipe by making the candied lemons 24 hours ahead of when you would like to make the scones.
Begin by peeling and finely chopping the outer layer of your lemon or zesting the entire lemon. Save the chopped peels/zest as it will be used in the scones later. Once the rind is removed, cut into thin 1/2 inch slices, discarding the lemon ends.
Bring a pot of water to a boil. While you are waiting for the water to boil, create an ice bath (equal parts ice and cold water in a bowl) and set aside. Once the water is boiling, add in your lemon slices to boil for 1-2 minutes, then transfer immediately to the ice bath. You don't want to actually "cook" the lemons, but this will blanch them and create a more pleasant lemon taste.
In a separate flat pan combine 1 cup of water and 1 cup of sugar and bring to a simmer until the sugar has completely dissolved. Next, add in the lemons and simmer for about one hour, flipping occasionally until translucent. Once the lemons are done cooking, add them to a drying rack to dry out for 24 hours.
To make the lemon infused sugar syrup, take the remaining glaze in the pan and combine with 1/3 cup coconut milk while the glaze is still warm. Store this mixture in a separate container to be used as a glaze on top of your scones.
Lemon Infused Scones
Begin by placing 1/2 cup of coconut oil into a small bowl and place in the freezer for 10-15 minutes to harden. Take your lemon zest out of the fridge and set aside.
In a mixing bowl, combine the flour, baking powder, coconut sugar, salt, and lemon zest together. Take your frozen coconut oil out of the fridge and grate it into the dry mixture to combine. Once grated into the bowl, used a pastry cutter or similar tool to combine.
In a separate bowl combine the coconut milk, 3 tbsp of the lemon infused glaze made earlier, and vanilla extract/paste. Next, add this mixture into the dry mixture using the pastry cutter or your hands.
Once combined, place the mixture onto a flat baking tray and form into a flat circle. Place back in the fridge to cool (about 10-15 minutes) and preheat your oven to 400 degrees Fahrenheit.
Once the oven is preheated, remove the tray from the fridge and cut into 8 even triangles. Separate the triangles to bake and place back on the tray. Bake in the oven for 12-15 minutes until the scones are beginning to brown but still soft in the center.
Top with your glaze, candied lemons, and fresh raspberries. Enjoy!
Recipe Notes and Variations
Make sure all of your ingredients are cold when you mix them in to help your scones form mini bubbles of air and leaven when baking. This will also help create that super flaky end result. You can candy other citrus like oranges or grapefruit. You can also candy your extra ginger to turn it into a delicious dessert topping too!