Vegan Lemon Scones with Chia Recipe -
Vegan Lemon Scones with Chia Recipe
  • READY IN 40 mins

Vegan Lemon Scones with Chia

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 scones Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and white sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms.
  3. Transfer dough to a bowl and knead in bowl until workable, about 8 times. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.
  4. Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.
  5. Mix confectioners' sugar, 1 1/2 tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.
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  • Cook's Note:
  • I grind oatmeal in my blender to make my own oat flour. Glaze will be thick, but will become runny as soon as you use it on the hot scones. You'll only need a very little bit to cover the top surface of each.

Reviews More Reviews

Mar 23, 2014

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.

May 27, 2013

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!


8 Ratings

Sep 04, 2013

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.

Aug 23, 2015

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!

May 04, 2015

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!

Feb 02, 2015

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

Sep 25, 2014

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.

Aug 16, 2014

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!!!


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 238 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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