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Recipe Reviews 1 review
Vegan Lemon Poppy Scones
My changes to the dough: 1 c. all-purpose flour, 1 c. whole-wheat pastry flour (couldn't taste a difference) 1/2 cup sugar + 1 packet white stevia only 1/4 cup additional liquid (almond milk) I made two-bite scones like those sold at Whole Foods. Divide dough into three balls. On a floured surface, pat down into discs. Cut each disc into eight triangles. Separate for baking on greased sheet. Makes 24 mini scones. Adjust baking time as needed. Nice lemon flavor and had a good scone texture (be sure to reduce liquid and bake long enough).

3 users found this review helpful
Reviewed On: Jan. 7, 2012

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