Vegan Lemon Scones with Chia Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Reviewed: Sep. 4, 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.
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Cooking Level: Intermediate

Photo by David
Reviewed: 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!
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