Best 2 Vegan Lemon Scones With Chia Recipes

Indulge in a delightful culinary journey with our exquisite vegan lemon scones with chia seeds, a symphony of flavors that will tantalize your taste buds. These delectable scones are not just a treat for vegans, but a delightful indulgence for anyone who appreciates the perfect balance of tangy and sweet.

With a burst of lemon zest and the wholesome goodness of chia seeds, these scones offer a delightful texture and a burst of nutrients. Accompanying this recipe is a collection of equally enticing vegan scones, including mouthwatering blueberry scones bursting with juicy berries, indulgent chocolate chip scones with rich, gooey chocolate morsels, and classic plain scones perfect for any occasion. Each recipe is crafted with carefully selected ingredients, ensuring a delightful experience for every bite.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN LEMON-ORANGE PECAN-ALMOND HEMP-CHIA GINGER-CARDAMOM SCONES

Vegan Lemon-Orange Pecan-Almond Hemp-Chia Ginger-Cardamom Scones image

My foray into scone variants has taken another complicated turn; loving every turn along the way though!

Provided by Kameron

Categories Bread Quick Bread Recipes Scone Recipes

Time 1h

Yield 16

Number Of Ingredients 15

Ingredients

1 orange, zested and juiced
1 lemon, zested and juiced
¼ cup coconut milk
2 tablespoons chia seeds
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cardamom
¾ teaspoon salt
½ cup cold coconut oil, divided into 8 equal-size pieces
¼ cup finely chopped pecans
¼ cup finely chopped almonds
¼ cup hemp seed hearts

Steps:

Preheat convection oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
Stir orange juice and lemon juice together in a small bowl; add enough water, if necessary, to equal 7 tablespoons liquid.
Stir juice mixture, coconut milk, orange zest, lemon zest, chia seeds, and vanilla extract together in a bowl; set aside until chia seeds gel, about 10 minutes.
Combine flour, sugar, baking soda, ginger, cardamom, and salt in the bowl of a food processor; pulse until just-combined. Add cold coconut oil pieces and process until mixture resembles wet sand. Pour chia mixture into flour mixture; pulse until dough begins to come together.
Transfer dough to a bowl and add pecans, almonds, and hemp; knead with your hands until nuts and seeds are evenly distributed. Divide dough into 2 pieces, and flatten each piece into a 1-inch thick disc. Cut each disc into 8 wedges, and places wedges on prepared baking sheets.
Bake in the preheated oven until tops spring back when pressed, 30 to 35 minutes.

Nutrition Facts : Calories 200.7 calories, Carbohydrate 21.9 g, Fat 11.8 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 189 mg, Sugar 7.5 g

PECAN, LEMON, GINGER, HEMP, AND CHIA SCONES

Pecan, Lemon, Ginger, Hemp, and Chia Scones image

Another flavor version of a previous scone recipe I've used. This one has the food processor technique I've adapted to use chilled coconut oil rather than hand grating frozen coconut oil.

Provided by Kameron

Categories Everyday Cooking Vegan Breakfast and Brunch

Time 50m

Yield 16

Number Of Ingredients 14

Ingredients

2 lemons
1 tablespoon water, or as needed
¼ cup coconut milk
2 tablespoons chia seeds
1 teaspoon vanilla extract
½ cup coconut oil, chilled
2 cups all-purpose flour
½ cup white sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground ginger
¾ teaspoon salt
½ cup finely chopped pecans
¼ cup hemp seed hearts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Zest lemons. Juice lemons into a measuring cup, adding water as needed, until 7 tablespoons liquid is reached. Combine lemon zest, lemon juice, coconut milk, chia seeds, and vanilla extract together in a bowl; set aside to thicken, about 10 minutes.
Dice chilled coconut oil on a work surface. Combine flour, sugar, cream of tartar, baking soda, ground ginger, and salt together in the bowl of a food processor; pulse to combine. Add coconut oil and pulse just until mixture resembles coarse crumbs. Add coconut milk mixture and pulse just until dough begins to clump and form a ball.
Turn dough out onto a lightly floured work surface; gently knead in pecans and hemp seeds to distribute. Separate dough into 2 equal portions; pat or roll each into a 1-inch thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet.
Bake in preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 21.3 g, Fat 11.8 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 7 g, Sodium 189.3 mg, Sugar 6.5 g

Tips:

To make sure the scones are perfectly cooked, use a toothpick to check their center - it should come out clean when inserted.
If you don't have buttermilk, you can make your own by mixing 1 cup of plant-based milk with 1 tablespoon of lemon juice.
For a sweeter scone, add an extra tablespoon of sugar to the dough.
For a tangier scone, add an extra tablespoon of lemon zest to the dough.
To make the scones gluten-free, use gluten-free flour instead of all-purpose flour.
To make the scones nut-free, omit the chia seeds.
For a healthier scone, use whole wheat flour instead of all-purpose flour.
To make the scones more decadent, brush them with melted vegan butter before baking.

Conclusion:

These vegan lemon scones with chia are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. They're perfect for a special occasion or a simple everyday indulgence. And because they're vegan, they're a great option for people with dietary restrictions. So next time you're looking for a sweet and satisfying treat, give these scones a try - you won't be disappointed!