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Vegan Teatime
Vegan Teatime
Sandwiches, Appetizers,
Sweets, and Savories
Lovely Lavender Shortbread
Meyer Lemon Curd Tarts
Meyer Lemon Scones
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Tomato Cayenne with Spicy Pepper Cheese Scones
Tapioca Shooters
tuna salad using
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Meyer Lemons

Sweetness and less acid are the hallmark of Meyer Lemons. The golden color and beautiful smooth skin gives this lemon a category all its own. Their smell is so aromatic and distinct from any other citrus. And the juice of a Meyer Lemon is a golden color and juicier than a regular lemon.

How To Choose
Meyer Lemons

Look for Meyer Lemons that are a deep yellow tone and firm. Make sure there are NO SOFT SPOTS. Each Meyer Lemon should smell fragrant and feel heavy in weight.

Storing Meyer Lemons

I keep Meyer Lemons in the produce drawer with a FRESHPAPER sheet. This keeps them fresh for about two weeks.

Freeze Meyer Lemon Juice

Juicing the Meyer lemons and then filling ice cup trays and freezing is the best solution for having Meyer Lemon Juice available year-round! Once frozen, place the cubes in a freezer bag and label.

Meyer Lemon Season

Meyer Lemon season in California is December through April.



     


     

     







Jarrow Coconut Oil

Jarrow's Organic Extra Virgin Coconut Oil

I love to use Jarrow's Organic Extra Virgin Coconut Oil with this recipe because it has a beautiful fragrance. I found a great value at iHerb.com and you can save $5 if you use the coupon code, BET563 when you check out. Buy the 32 ounce size for the best savings. I promise you'll love this product!

Vegan Teatime

Meyer Lemon Scones

Petite Frosted Meyer Lemon Scones

Every season I await the Costco boxes of fresh Meyer lemons! The aroma and flavor of this juicy citrus is unmistakable from any ordinary lemon or lime. Used in this Vegan Meyer Lemon Scone recipe, you'll taste the brilliance of this citrus jewel in every bite.


Ingredients


  • 2 cups Bob's Red Mill Unbleached Organic White Flour

  • 3 teaspoons Bob's Red Mill Baking Powder

  • 1 teaspoon sea salt

  • 1/2 cup Jarrow's Cold Pressed Organic Virgin Coconut Oil

  • 1/2 cup full fat organic coconut milk

  • 1/4 cup Meyer lemon juice

  • 1/3 cup organic sugar

  • lemon zest from two Meyer lemons

  • 2 tablespoons coconut milk, soy milk, or soy creamer, reserved for brushing biscuits before baking

  • Optional: Meyer Lemon Frosting and zest from two Meyer lemons for garnishing tops of frosted scones.


Food-Grade 1/4 Ounce Cup Filled with Extra Virgin Coconut Oil, Covered with Lid, and Frozen Solid

GOURMET HINT:
I keep six small plastic cups filled with 1/4 cup Jarrow Extra Virgin Coconut Oil frozen in the freezer. Simply pull one out as needed when making scones. A knife easily cuts through the frozen coconut oil to create chunks for the Cuisinart knife blade to easily create pea-size pieces in the flour. The FROZEN COLD CHUNKS produce a lighter fluffier scone.

Meyer Lemon Scones

Tools

scone cutter, small size
Cuisinart Food Processor
spatula
insulated baking sheet
pastry brush
sharp utility knife

Preparation

The Oven

Preheat oven to 450 degrees F.

The Flour and Shortening

Sifted flour into the Cuisinart Food Processor fitted with the Knife Blade.
Frozen Extra Virgin Coconut Oil Cut Into Chunks

Use a strong sharp knife and cut large mound of frozen coconut oil and Earth Balance into chunks.

Add frozen coconut oil and/or Organic Earth Balance and sea salt and pulse a few times until the flour resembles small pea sized particles... NO NOT OVER MIX!
Zest of Meyer Lemons

The Liquid

Drizzle soy milk and lemon juice through the feed tube and pulse till the mixture starts to form a ball... STOP don't over process.

The ingredients should NOT be totally combined.

The Scone Dough Should NOT Be Totally Mixed

The Scone Cut-Outs

Scoop the dough contents out onto a floured surface, and dust with more flour.

Gently gather the dough together and press out to a 3/4 inch high circle or square.

Use a 2-inch stainless cutter dipped into flour between cut-outs, then cut out as many scones as possible... I make 14 from this recipe.

Arrange the cut scones on a parchment lined cookie sheet with space between each scone… no edges touching.
Brush the Scone Tops with Coconut Milk

Brush the tops of each scone with a pastry brush dipped into coconut milk to ensure browning.

Bake the Scones

Bake at 450 degrees for 8 - 10 minutes or until gently golden brown.

Gently Browned Meyer Lemon Scones
Remove from oven and place the scones on a wire rack and place the parchment paper beneath the rack to catch the frosting dips.


HINT: Higher altitudes may take longer to bake. Also the thickness you’ve made the scones will cause longer cooking times.

Meyer Lemon Dipping Frosting

Ingredients

2 1/2 cups organic powdered sugar
1/4 cup Meyer lemon juice or more as needed

pinch sea salt

Tools

parchment paper

wire cooling racks

small bowl

spatula

whisk, small

measuring cup

Preparation

In a small bowl, mix 2 cups organic powdered sugar with 1/4 cup fresh squeezed Meyer lemon juice. Whisk together till smooth.
Dip the Meyer Lemon Scone into the Meyer Lemon Frosting FRONT First and then BACKSIDE.
Once the scones are cool enough to touch, gently dip the front and back of the scone into the frosting and place on a wire rack with parchment paper beneath the rack.
Petite Frosted Meyer Lemon Scones
The frosting layer will dry and then a second dipping may be done.

The frosting on the paper can be reused by folding the parchment paper over itself twice and then squeeze the tube from top to bottom into the bowl. I use a spoon the drizzle the last bit over each scone top and add a few Meyer lemon zest curls.


How to Freeze Vegan Meyer Lemon Scones

Scone preparation for a crowd can be overwhelming, but with a bit of pre-planning it’s possible to do all the creation ahead of time and freeze the cut-out dough.

Simply follow the recipe to the cutting point and place the scone shapes on a parchment covered baking sheet or tray that will fit into your freezer space. The scone shapes should not touch. Once the scones are frozen solid move them to a freezer bag, press all the excess air out and seal. One month is the longest I’ve ever kept vegan scones in the freezer.

I suggest 2 scones per person when creating servings for tea parties. Simply cover a baking sheet with parchment, added the frozen scones, paint the tops of each with a pastry brush dipped in coconut milk, soy milk, or soy creamer, then baked them in a pre-heated 450 degree F oven for approximately 16-18 minutes.

GOURMET HINT: Frozen scones take almost twice as long to bake!

Presentation

Meyer Lemon Scones are light, fluffy and full of lemony flavor!  For your next Vegan Tea Party, slice one in half and fill with organic sliced strawberries and lightly sweetened whipped full-fat organic coconut cream. Oooo, la, la!
Vegan Teatime Meyer Lemon Scones

Tea party scone sizes can vary, so try experimenting with assorted dainty shape cutters for your next teatime or tea party.


 


Related Articles

Savory Field Roast Chao Cheese - Tomato Cayenne with Diced Jalapeño Scones

Sophie's Kitchen Sea Salt Vegan Toona Tea Sandwiches

Betty Morgan, Chez Bettay, the Vegan Gourmet
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