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These lemonade scones are easy 3-ingredient fluffy scones made without cream and 100% vegan. They are easy to make in less than 30 minutes for a quick breakfast.
We are big fans of scones for breakfast, vegan blueberry scones, Banana Scones, and chocolate chip scones, and now it’s time to share a more local recipe with these lemonade scones.
Lemonade scones, as their name suggests, are made with lemonade as a main ingredient. Lemonade makes the scones’ crumb ultra fluffy and adds sweet, lemon flavor to the dough. It’s a popular recipe in Australia and New Zealand, but the classic recipe calls for dairy cream.
I adapted the recipe to be vegan, using only plant-based ingredients, but not only. I also reworked the original recipe, changing how you roll and cut the scones for ultra-fluffy thick scones. I also had a special ingredient, lemon zest, which makes the scones so flavorsome. Ingredients are self rising flour, lemonade and coconut cream
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#scones #3ingredient #veganrecipes #easyrecipes #baking #easybaking #plantbasedbreakfast
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Hey Guys, here's the recipe for you please give this a Like or comment below so my contant can be seen and I can share some more deliciosu Easy Baking recipes with you. Thanks for the love ! Carine
Ingredients:
▢2 ¼ cups Self-Rising Flour – + 1/4 cup more for shaping the dough
▢½ cup Lemonade – (note 1)
▢½ cup Canned Coconut Cream – (note 2) + 2 extra tablespoons to brush on top of the scones
Optional
▢1 tablespoons Lemon Zest
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Instructions
Preheat the oven to 395°F (200°C). Line a baking sheet with parchment paper. Slightly oil paper. Set aside.
Before you start, shake the can of coconut cream before opening and measuring.
In a large mixing bowl, stir self-rising flour lemonade and cream and stir to combine until the dough is just combined, soft but sticky.
If too sticky, add an extra 3-4 tablespoons of flour until soft, still wet but easy to work.
Slightly flour your work surface, add the dough sprinkle more flour on top, and knead a few times – about 20-30 secs, to bring everything together.
Flatten into a thick disc (1"/2.5cm) and lightly oil a large round cutter – scone cutter or any round shape cookie cutter.
Press down and lift up the cutter to release the scone. The dough is sticky, and that's normal. Reoil the cutter between each cutting.
Use a lightly oiled knife or spatula to slide under each scone and transfer them to the baking sheet.
Place each scone close to each other, so they have one side that touches another scone.
Brush the top of each scone with milk then bake them on the center rack for about 15 minutes or until golden brown on top.
Cool down on a wire rack then serve cold with butter, jam or coconut whipped cream.
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