Normally, this recipe must simmer for hours, but our boneless chicken version cooks much faster.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 12 scones |
Ingredients
- 2 cups all-purpose flour
- ¾ cup white sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup vegan margarine
- 1 lemon, zested and juiced
- 2 tablespoons poppy seeds
- ½ cup soy milk
- ½ cup water
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.
- Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.
- Bake for 10 to 15 minutes the preheated oven, until golden.
Reviews
the quantities in the recipe are off I needed only half of the liquid called for pluse another 1/2 cup of flour to get the biscuit dough consistency described and they took 20 minutes in the over to brown not the 10 to 15 stated
These turned out *so* good! They weren’t overly sweet and looked super cute, and tasted amazing! I added a little lemon frosting drizzle to them using a little of the zest and juice with a tablespoon of soy milk, a cup of powdered sugar, and vegan butter.
Very good breakfast pastry! Not a traditional scone but more like a muffin top which still tastes great. I zested another half lemon as I love a stronger lemon flavor and used about half the water to avoid runny batter.
Yummy, but softer than I am used to for a scone.
werent quite what I expected, dont think I will make them again. However they ere very tasty
Having made “regular” scones for years, this recipe was a disappointment. Reading / following reviewer suggestions, I added little liquid to the recipe (even added more flour) and it still produced a very wet batter / dough, resulting in a flat cookie – rather than a scone. They tasted good but were not what I was looking for – a scone.
Not what I was expecting . I thought it would be more like a biscuit…but this was more like a pancake! At least it tastes alright.
it tasted GREAT!!! I made a slight change by using all purpose sugar and salted butter.
These are not scones. Omit the water (or half the liquid)
I had zero time, so i mixed the butter melted with all the other moist ingredients, and then with the dry ones, and baked it on a muffin tray. They were the most fluffy, light and moist muffins ever, and the taste is great. Perfect to make when you are short of time. And as a plus, they look impressive!
My daughter made this and my family loved it! Will make this again.
Me and one of my daughter made it together.This turned out pretty good.Although I coud’nt make that perfect scone shape and while baking in oven it expanded it was really good. My husband ,daughter,and son liked it. I would obviusly make this again! Hope this is somewhat helpful!
I’ve just made these. Substituted poppy seeds for chia seeds. After adding the lemon juice my dough didn’t resemble biscuit dough at all, it was too ‘liquidy’ so I’ve even added some extra flour. Did not use soy milk or water because it was too runny already. The scones did not spread in the pan nor did they rise for that matter. My vegan sister loved these and so did I (I’m non-vegan).
I used self rising flour in place of all purpose and half of the milk/water mixture, plus I substituted poppy seeds for blueberries and ended up making 16 rather large scones. The dough was a bit wet and I think if I used just a little less liquid they would have been perfect. Still really lovely. They turned out so good!
Used only some of the milk..still turned out like flat cookies..
Delicious! My husband loved them! I used just the right amount of soy milk and didn’t added any water! They puffed perfectly! Thanks a lot!
I had to come up with several different “vegan” desserts for a catering job and I decided to try this. I made both lemon and orange and loved the flavor in both. I made a glaze for each with fresh juice and powdered sugar and a bit of melted “not butter”. These were so good I am thinking of making them as gifts for Christmas. To go with the home made candy of course.
I used 1.5 tsp lemon extract instead of lemon rind/juice, and added 1.5 tsp almond extract, as I am wont to do. Be sure to follow the instructions and *not* add all the liquid. Just add enough to make it look like scone dough should. SO GOOOOOD!
These were delicious! They came out light and buttery. Like other reviewers, we skipped the water and only used about 1/4 cup of almond milk. Next time, I would try using a little less of the Earth Balance too.
I love this recipe. I always put slightly too much liquid in to get upright scones (I didn’t know what consistency the dough should be to begin with), so they often turn out flat, but everyone loves them, so I have decided to embrace flatness as a special quirk of my scone-making!
The dough is delicious. I used 1/8 cup of water instead of the 1/2 the recipe calls for, coconut milk (I’m allergic to soy), and 1/2 cup of whole wheat flour as the dough was too runny. I only baked them for 91/2 minutes, and they were delicious. I hope my vegan family member likes them, and I will make them for myself again! Thank you for sharing.