Recipe by frugal_losangeles
"These scones are lower in fat than standard recipes, vegan, and super full of lemony flavor! The chia seeds give it a texture similar to poppy seeds and add lots of omega 3s. The added perk is that it's a foolproof recipe. I've made this without even measuring everything exactly and they still came out great. Try adding blueberries or doubling the amount of lemon zest!"
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whole wheat flour
1 1/2 tablespoons
I made this recipe pretty nearly, but not quite. I changed the 1/4 cup white sugar to Organic Coconut Palm Sugar and enhanced the sweetness with 1 T Stevia/1 T xylitol. I also reduced the amount of lemon zest to 1 t. because I often find zest a bit bitter. I also substituted unsweetened almond milk for the soy. Soy is sometimes bitter; almond is smoother.
The dough was a little too moist before adding the stevia/xylitol, but was perfect after that. It was easily worked and not sticky at all. I cut mine into 8 wedges and separated them a little before baking in order to crisp all the sides.
The result was a dough that rose just slightly (puffy) to make a perfectly textured scone, lightly browned, but with a moist (but not too moist!) center. I wasn't sure how my sweetening adjustment would work, but it was just right, not too sweet, not too much like bread. They were like a lightly lemoned sweet bread. Really, really good.
My calculations put a 1/8 wedge at around 160 calories without the glaze. (They're so good, they don't need a glaze.) I can't believe how much nutritional GOODNESS is packed in so few calories!
I will definitely be making this again.
My kids loved these scones, and they are picky eaters! The texture is a little more crunchy than the usual suspects, due to the chia seeds and the flour. Leave some honey on the table, in case the lemon overwhelms. Wonderful!
I made this recipe today and we (my 2.5 year old son and I) loved it! The lemon in the glaze was a bit overwhelming so I added a splash of vanilla but other than that, I didn't change a thing. This recipe will definitely be a breakfast staple for us.
So yummy! I was looking for a recipe that I could use some of my chia seeds in, and this one is just perfect for a breakfast treat or brunch. I just ground up some oats as the author suggested (extremely easy in just a normal food processor/blender) for the oat flour. Didn't have a fresh lemon, so I omitted the zest, but used plenty of lemon juice. Everything else I already had on hand, so this was very simple to make. I was worried that I had patted the dough out too thinly, but they still rose up and stayed very tender. Would definitely make again - and probably double the recipe!
I will say I'm not a baker nor a vegan so I was pleasantly surprised when these came out great on my first try! I couldn't find oat flour at my grocery store so I subbed tapioca flour but followed the recipe exactly other than that. The glaze really makes these - and it's so simple, I loved it. I'd love to add blueberries or perhaps use orange juice next time because there will be a next time.
I did have to cook mine closer to 30 minutes but it was worth the wait. These are awesome!
Oh my gods...these are killer!! Love them so much!! Making a double batch this time around! Me and my 9 year old daughter alwats fight over the last scone. Lol
Delicious! The glaze made it for us. We made a double batch and they disappeared! I didn't have whole wheat flour so I used AP flour and they were still yummmmmy.
I like how this is a vegan scone. The only thing I'd probably change would be the liquid, maybe a bit more lemon or milk. This was definitely a dryer scone dough and it made about 9 for me. So, suggest just a bit more liquid and to eat this with homemade strawberry chia seed jam!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Lemon Scones with Chia
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 176
** Calories from Fat: 49
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