Saturday, April 2, 2011

Dairy, Egg and Nut Free Lemon Poppy-seed Scones

If you are looking for the perfect addition to a Sunday brunch, these lemon-poppy seed scones are it.  (Hint, hint, Easter is coming up too!)  I have never been a big scone fan until recently.  They are great with coffee in the morning and a little fancier than muffins!  


1 ¾ cups flour
3 tbs sugar
1 tbs wheat germ
1 tbs poppy-seeds
2 tsp baking powder
½ tsp salt
1/3 cup cold soy butter
¼ c soy yogurt (lemon flavored works well, but you can use vanilla also)
5 - 6 tbs vanilla soy milk
zest of 1 lemon
2 tbs fresh lemon juice (1 to 2 lemons juiced)
1 tsp vanilla (if not using vanilla flavored soymilk)

canola oil 
1/2 tsp sugar

Preheat the oven to 400 degrees.  Measure the dry ingredients and pour into a medium sized bowl.  Stir to combine.  Add the cold soy butter and cut in with a pastry blender or 2 butter knives until the mixture forms fine crumbs.  Next, add the remaining ingredients and stir with a large spoon until just blended.  Kneed on a floured board 10 – 12 times.  The dough will be slightly sticky.  Place the dough onto an ungreased baking sheet and shape the dough into a circle about 8 inches in diameter.  Cut the dough into 8 equal slices with a greased knife.  Brush with canola oil and sprinkle with 1/2 tsp sugar.  Bake for 16 – 18 minutes or until scones turn golden brown.  Serve warm and store in an airtight container.  

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