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.
- 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.
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.
scone cutter, small size
Cuisinart Food Processor
insulated baking sheet
sharp utility knife
Preheat oven to 450 degrees F.
The Flour and Shortening
Sifted flour into the Cuisinart Food Processor fitted with the Knife Blade.
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!
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 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
2 1/2 cups organic powdered sugar
1/4 cup Meyer lemon juice or more as needed
pinch sea salt
wire cooling racks
In a small bowl, mix 2 cups organic powdered sugar with 1/4 cup fresh squeezed Meyer lemon juice. Whisk together till smooth.
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.
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!
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!
Tea party scone sizes can vary, so try experimenting with assorted dainty shape cutters for your next teatime or tea party.
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