These scones are lower in fat than standard recipes, vegan, and super full of lemony flavor! The chia seeds give it a texture similar to poppy seeds and add lots of omega 3s. The added perk is that it's a foolproof recipe. I've made this without even measuring everything exactly and they still came out great. Try adding blueberries or doubling the amount of lemon zest!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and white sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms.

  • Transfer dough to a bowl and knead in bowl until workable, about 8 times. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.

  • Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.

  • Mix confectioners' sugar, 1 1/2 tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.

Cook's Note:

I grind oatmeal in my blender to make my own oat flour. Glaze will be thick, but will become runny as soon as you use it on the hot scones. You'll only need a very little bit to cover the top surface of each.

Nutrition Facts

175.8 calories; protein 3.2g 6% DV; carbohydrates 30.8g 10% DV; fat 5.5g 8% DV; cholesterolmg; sodium 237.7mg 10% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2014
I made this recipe pretty nearly but not quite. I changed the 1/4 cup white sugar to Organic Coconut Palm Sugar and enhanced the sweetness with 1 T Stevia/1 T xylitol. I also reduced the amount of lemon zest to 1 t. because I often find zest a bit bitter. I also substituted unsweetened almond milk for the soy. Soy is sometimes bitter; almond is smoother. The dough was a little too moist before adding the stevia/xylitol but was perfect after that. It was easily worked and not sticky at all. I cut mine into 8 wedges and separated them a little before baking in order to crisp all the sides. The result was a dough that rose just slightly (puffy) to make a perfectly textured scone lightly browned but with a moist (but not too moist!) center. I wasn't sure how my sweetening adjustment would work but it was just right not too sweet not too much like bread. They were like a lightly lemoned sweet bread. Really really good. My calculations put a 1/8 wedge at around 160 calories without the glaze. (They're so good they don't need a glaze.) I can't believe how much nutritional GOODNESS is packed in so few calories! I will definitely be making this again. Read More
(9)

Most helpful critical review

Rating: 3 stars
01/17/2020
I made this recipe as written except I swapped out soy milk for almond milk because that s what I had at home. The scones generally came out well though they were a little bland. As a tip: you can cut down the frosting to half a cup of confectioner s sugar as opposed to the full cup. Halfing the sugar still makes plenty of frosting. Read More
27 Ratings
  • 5 star values: 25
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/23/2014
I made this recipe pretty nearly but not quite. I changed the 1/4 cup white sugar to Organic Coconut Palm Sugar and enhanced the sweetness with 1 T Stevia/1 T xylitol. I also reduced the amount of lemon zest to 1 t. because I often find zest a bit bitter. I also substituted unsweetened almond milk for the soy. Soy is sometimes bitter; almond is smoother. The dough was a little too moist before adding the stevia/xylitol but was perfect after that. It was easily worked and not sticky at all. I cut mine into 8 wedges and separated them a little before baking in order to crisp all the sides. The result was a dough that rose just slightly (puffy) to make a perfectly textured scone lightly browned but with a moist (but not too moist!) center. I wasn't sure how my sweetening adjustment would work but it was just right not too sweet not too much like bread. They were like a lightly lemoned sweet bread. Really really good. My calculations put a 1/8 wedge at around 160 calories without the glaze. (They're so good they don't need a glaze.) I can't believe how much nutritional GOODNESS is packed in so few calories! I will definitely be making this again. Read More
(9)
Rating: 5 stars
05/27/2013
My kids loved these scones and they are picky eaters! The texture is a little more crunchy than the usual suspects due to the chia seeds and the flour. Leave some honey on the table in case the lemon overwhelms. Wonderful! Read More
(6)
Rating: 5 stars
09/04/2013
I made this recipe today and we (my 2.5 year old son and I) loved it! The lemon in the glaze was a bit overwhelming so I added a splash of vanilla but other than that I didn't change a thing. This recipe will definitely be a breakfast staple for us. Read More
(6)
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Rating: 5 stars
08/23/2015
So yummy! I was looking for a recipe that I could use some of my chia seeds in and this one is just perfect for a breakfast treat or brunch. I just ground up some oats as the author suggested (extremely easy in just a normal food processor/blender) for the oat flour. Didn't have a fresh lemon so I omitted the zest but used plenty of lemon juice. Everything else I already had on hand so this was very simple to make. I was worried that I had patted the dough out too thinly but they still rose up and stayed very tender. Would definitely make again - and probably double the recipe! Read More
(4)
Rating: 5 stars
04/11/2016
Fantastic! I made these to take to a staff meeting and they were gone before the meeting was over. Loved the drizzle and lemon was sweet and tart. Chia was a great alternative to poppy seeds. Read More
(3)
Rating: 5 stars
03/05/2016
Made it minus the seeds so bomb.Thank you Read More
(3)
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Rating: 5 stars
05/04/2015
I will say I'm not a baker nor a vegan so I was pleasantly surprised when these came out great on my first try! I couldn't find oat flour at my grocery store so I subbed tapioca flour but followed the recipe exactly other than that. The glaze really makes these - and it's so simple I loved it. I'd love to add blueberries or perhaps use orange juice next time because there will be a next time. I did have to cook mine closer to 30 minutes but it was worth the wait. These are awesome! Read More
(3)
Rating: 5 stars
09/21/2016
I came across this recipe and surprisingly already every ingredient! Although I did use Trader Joes Unbleached all purpose flour and orange zest instead of lemon. The combination of the Orange zest with the lemon juice was terrific! I'm cutting down on the sugar so I did forego the glaze- still yummy!! Read More
(3)
Rating: 5 stars
10/18/2015
Easy and yummy. Used coconut milk instead of soy and no frosting. Ground the chia seeds in my coffee grinder first- really like the texture theyprovide. Am making again and it's only been 2 days. Read More
(3)
Rating: 3 stars
01/17/2020
I made this recipe as written except I swapped out soy milk for almond milk because that s what I had at home. The scones generally came out well though they were a little bland. As a tip: you can cut down the frosting to half a cup of confectioner s sugar as opposed to the full cup. Halfing the sugar still makes plenty of frosting. Read More