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Lemon Ginger Scones

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Lemon Ginger Scones

Vegan Lemon Ginger Scones.

© 2010 Ashley Skabar, licensed to About.com, Inc.
These vegan scones are perfect dairy-free breakfast and tea-time treats during the fall months when ginger is the flavor of the season. Feel free to add other seasonal dried fruits and nuts, like dried cranberries and pecans.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 8-10 scones

Ingredients:

  • 1/2 cup unsweetened dairy-free soy milk
  • 1 T. lemon juice
  • 2 cups all-purpose flour
  • 1/4 cup white granulated sugar, plus more for sprinkling
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/8 t. ground ginger
  • 1/8 t. salt
  • 1/2 cup (1 stick)cold dairy-free soy margarine, cut into pieces
  • 1/2 cup chopped candied ginger, plus 1 additional piece per scone for garnish
  • 3 T. candied lemon peel (optional)

Preparation:

1. Preheat the oven to 350 F. Lightly grease a large baking sheet and set aside.

2. In a measuring cup or small bowl, whisk together the soy milk and lemon juice. Set aside.

3. In a large mixing bowl, sift together the flour, baking powder, baking soda, ground ginger, and salt. Using a pastry cutter, knife or your fingers, cut in the dairy-free soy margarine until the mixture resembles fine crumbs. Stir in the candied ginger and lemon peel (if using) until evenly distributed throughout. Add the soy-lemon mixture, stirring until the mixture just holds together. Turn out the dough onto a lightly floured surface and knead the dough into a soft ball. Place on the baking sheet and flatten the ball into a circle about 8-9 inches in diameter. Using a sharp knife, cut 8-10 equal wedges into the dough, but not quite all the way through. Top each wedge with a piece of candied ginger and sprinkle lightly with sugar.

4. Bake for 20-25, or until golden brown. Let scones cool on a wire cooling rack before serving.

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