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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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
All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.
Bake those overripe bananas into a delicious, easy loaf of quick bread.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.
Perfect for lunch or simply to let someone know they're loved!
This vegan cornbread is made with whole-wheat flour and agave syrup.