Vegan Lemon Scones with Chia Recipe

Flour: The base of the scone, providing structure and texture.

Sugar: Adds sweetness to balance the tartness of the lemon.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Coconut oil: Used in its solid form to create a flaky texture.

Chia seeds: Adds a subtle crunch and nutritional benefits.

Lemon zest: Provides a burst of citrus flavor.

Coconut milk: Adds moisture and richness to the dough.

Lemon juice: Enhances the lemon flavor and reacts with the baking powder to help the scones rise.

When cutting in the coconut oil to the dry ingredients, use a pastry cutter or two knives to ensure the mixture resembles coarse crumbs. This technique helps distribute the fat evenly, creating a tender and flaky texture in the scones.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones denser.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener and adds a subtle caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• coconut oil (solid) - Substitute with vegan butter: Vegan butter can provide a similar texture and richness to the scones.

• chia seeds - Substitute with flax seeds: Flax seeds offer a similar nutritional profile and binding properties when mixed with water.

• lemon zest - Substitute with orange zest: Orange zest provides a different citrus flavor that can complement the scones well.

• coconut milk - Substitute with almond milk: Almond milk is a lighter alternative that still provides moisture and a mild flavor.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide the necessary acidity and a slight tanginess.

• Allow the scones to cool completely before storing. This ensures they maintain their texture and don't become soggy.

• Place the scones in an airtight container. If stacking, separate layers with parchment paper to prevent sticking.

• Store at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week.

• For freezing, wrap each scone individually in plastic wrap. This helps to preserve their freshness and prevents freezer burn.

• Place the wrapped scones in a resealable freezer bag or airtight container. Label with the date to keep track of freshness.

• Freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm in a preheated oven at 350°F (175°C) for about 10 minutes.

• For a quick thaw, microwave the scones on a low setting for 20-30 seconds, checking frequently to avoid overheating.

• To maintain the best texture, avoid refreezing scones once they have been thawed.

• Oven Method: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through. This method helps maintain the scones' crispy exterior and soft interior.

• Toaster Oven Method: If you have a toaster oven, set it to 350°F (175°C). Place the scones directly on the rack or on a small baking tray. Heat for about 8-10 minutes. This method is quick and efficient, perfect for reheating a small batch.

• Microwave Method: Place the scones on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Be cautious with this method as it can make the scones a bit chewy if overheated.

• Steam Method: If you want to retain the moisture in the scones, you can use a steamer. Place the scones in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method keeps the scones soft and moist.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the basket in a single layer. Heat for about 5-7 minutes. This method gives a nice crisp to the exterior while keeping the inside soft.

• Skillet Method: Heat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through. This method is great for a quick reheat without drying out the scones.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Baking sheet: Line with parchment paper to prevent the scones from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Large mixing bowl: Whisk together the dry ingredients and later combine with the wet mixture.

• Whisk: Used to mix the flour, sugar, baking powder, and salt evenly.

• Pastry cutter: Cut in the solid coconut oil until the mixture resembles coarse crumbs.

• Small mixing bowl: Mix the coconut milk and lemon juice before adding to the dry ingredients.

• Spatula: Stir the wet and dry ingredients together until just combined.

• Floured surface: Used to knead the dough gently and pat it into a circle.

• Knife: Cut the dough into 8 wedges.

• Cooling rack: Let the scones cool slightly before serving.

Pre-measure ingredients: Measure out all ingredients before you start. This will streamline your process and ensure you don't miss anything.

Use a food processor: Instead of cutting in the coconut oil by hand, use a food processor to quickly achieve the coarse crumb texture.

Chill the coconut oil: Keep the coconut oil in the fridge until you're ready to use it. This will make it easier to cut into the dry ingredients.

Mix wet ingredients first: Combine the coconut milk and lemon juice in advance to let them sit and curdle slightly, enhancing the flavor.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.