Vegan Lemon Scones with Chia Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 4, 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!
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Photo by Jamie Justice Yost

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA
Living In: Nashville, Tennessee, USA
Reviewed: Jan. 30, 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
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Photo by Katie Lutz-Host

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Reviewed: 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.
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Reviewed: 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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Photo by Jenna Hancock

Cooking Level: Expert

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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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Photo by withlovejaye

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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