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Lemon Almond Scones

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Mar. 17th, 2008 | 01:32 pm

Quick + Easy Lemon Almond Scones

    I was really in the mood to make scones this morning, but much to my dismay, I only had about three quarters of a cup of flour in my entire apt.  At first I thought I was out of luck because I thought I had no other grains besides corn meal.  Then I realized I had a packet of oats!  You may omit the oats in this recipe + replace it with more flour if you so desire, but make sure you adjust the liquid amount accordingly, as well.  This recipe yields only 4 scones due the lack-of-flour situation.  However, it easily doubles.  But if you're like me + don't like storing a bunch of baked goods in the kitchen all the time, this is a perfect amount for 1 or 2 people!  =D


- 2-3 tablespoons warmed vegan butter (i like Earth Balance)
- zest of half lemon
- juice of half lemon
- 1/4 teaspoon vanilla extract

- 1/4 cup sugar

- 3/4 cup white wheat flour
- 1/4 cup quick oats
- 1 teaspoon baking powder
- pinch of salt
- 2 tablespoons slices almonds*

- 1-3 tablespoons almond milk


    1.  Preheat your oven to 375 degrees fahrenheit.
    2.  Use a hand mixer to cream your butter.  Add lemon zest + juice, vanilla extract + sugar to the butter.  Now mix it until well incorporated (30 seconds to a minute).
    3.  Put your handmixer to the side; you no longer need it!  Grab a fork, though.
    4.  Mix your flour, oats, baking powder, salt + almonds together in a separate bowl.
    5.  Add the flour mixture to the butter mixture.  Use your fork to fold in the dry ingredients just 'til everything is well incorporated.
    6.  Your mixture is probably pretty dry.  You don't want your dough to be so dry that it's crumbly, BUT, you still want it dry enough so that when you pick it up with your hands it is
malleable + not sticky.  Add your almond milk by tablespoon, mixing inbetween, until it's that consistency.  :)
    7. Divide your dough into 4 parts.  Roll each part into a sphere or whatever shape you like**.  Place on a cookie sheet +
sprinkle a little sugar on top.  Bake for 12-16 minutes or until slightly browned.
    8.  Cool + eat!

*If you're looking for something a little different, you could easily omit the almonds + replace them with 1 tablespoon poppyseeds.  Lemon Poppyseed scones would kick ass.
**Sadly, my recipe is too wet to roll out into a disc and then cut into triangles.  Perhaps if you add more flour it will be dry enough to do so!  Otherwise, you could always shape into triangles.

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Comments {2}

all we have is our love and our guts baby

(no subject)

from: atyourmercy
date: Mar. 17th, 2008 07:54 pm (UTC)


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(no subject)

from: fairpoppet
date: Mar. 17th, 2008 08:10 pm (UTC)

oooo!!! Scones!!!!!

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