Sunday, November 21, 2010

Lemon Poppy Scones

I'm shiny and I know it. Don't know why you want to blow it. Need a man who likes it rough, likes it rough. Likes it rough.
- Lady GaGa

These delicious scones are a collaboration between me and They are based on Isa's scone recipe, from Vegan With A Vengeance.  We had a lot of fun kneading these babies, they sure do like it rough. Not too sweet, it satisfied both our sweet tooths and that little voice that makes us eat healthy.

Lemon Poppy Scones

1 1/4 c almond milk
1 T apple cider vinegar
3 c whole wheat flour, plus extra for kneading
1/3 c sugar
2 T baking powder
1/4 t salt
1/3 c safflower oil, or any vegetable oil
2 T lemon zest
1 t lemon extract
1 T poppy seeds

Heat oven to 400F, lightly grease 2 baking sheets.

Combine wet ingredients into medium bowl. Sift dry ingredients into large bowl, add wet to dry and mix until thickens. Separate into two halves and knead real good, until no longer sticky. This make take a bit, but don't give up! Form into discs and cut each into 6 pieces a la slicing pizza. Bake until bottom is lightly browned, about 15 minutes. Remove from sheet immediately to cool.

1/2 c powdered sugar
1 T safflower oil, or any vegetable oil
1 T lemon juice

Stir in small bowl. Coat completely cooled scones.


  1. Those look good! How thick were they before baking? It looks like they rose a lot.

  2. Thanks Sam! They didn't rise too much - they were born pretty thick. I'm telling ya, they really like a good beating :P