Sunday, June 22, 2014

Simple and Quick Lemon Poppy Seed Scones with Vegan Cream Cheese Frosting

Sundays are usually designated for cleaning and catching up on things I purposely avoided doing all week. In effort to make this day more exciting, I have decided to try my hand at making scones for breakfast today. I have never made scones. I am definitely not a baker. I also know there is science behind baking. Using appropriate levening agents to flour ratio often stands in the way of making good baked goods versus bad baked goods.

I am happy with the flavor, texture and ease of these scones. I am very excited about the endless possibilities for other scone variations. Instead of poppy seeds, add raisins or dried cranberries and skip the lemon juice and lemon zest. Orange zest and juice from one small orange would be a great replacement for the lemon juice and lemon zest.

Be sure to let me know how your scones turned out.

Lemon Poppy Seed Scones with Vegan Cream Cheese Frosting 
Lemon Poppy Seed Scones (Makes 16 Scones) 

Scone Ingredients
3 cups unbleached all-purpose flour (or 4 cups unbleached all-purpose flour and skip 1 cup whole wheat flour)
1 cup whole wheat flour (skip if using 4 cups unbleached all-purpose flour)
1 and 1/2 cups unsweetened organic soy milk or unsweetened almond milk
1 teaspoon salt
3 and 1/2 teaspoon baking powder
1/2 cup organic powdered sugar
2 tablespoons unsulphured molasses, agave or maple syrup
2/3 cup poppy seeds
Zest and juice of 1 medium organic lemon (when using lemon zest in recipes, organic lemons are more desirable)
1/2 cup vegetable oil

*Non-stick cooking spray for coating the baking pan.

Frosting Ingredients (Double this recipe if you like abundance of frosting)
3 tablespoons plain vegan cream cheese
1/4 cup organic powdered sugar
Zest and juice of 1 medium organic lemon
1 to 2 teaspoons unsweetened organic soy milk or unsweetened almond milk
I drizzled about 1 teaspoon of frosting on each scone. If you like more frosting, double the frosting recipe, then pour away! 
Preheat the oven to 450F. Coat one large or two small baking pan(s) with non-stick cooking spray.

In a large bowl, combine the flour, salt, baking powder, poppy seeds, and sugar. I used a whisk for this task. Now add all the remaining ingredients and knead until dough is formed. It should take less than a minute. This dough comes together very quickly.

Divide the dough into two "equal" pieces. Roll the two "equal" pieces, using your hands, into a thick wide snake  - that's the best description I was able to come up with. Cut each snake into eight "equal" parts. Each snake yields eight scones, making 16 scones total.

Place the scones flat side down on the oiled baking pan and bake for 12 to 15 minutes, until the scones are golden. Be careful not burn them.

While the scones are baking, make the frosting. In a food processor or a high-speed blender combine all the frosting ingredients and blend until smooth and creamy. Start with 1 teaspoon of plant milk first, and add another teaspoon if having difficulties making the frosting move along the walls of the blender. Be patient.

Alternatively, whisk the frosting by hand, and be sure to use room temperature vegan cream cheese.

Once the scones are ready, place them on a cooling rack, and drizzle the frosting using a teaspoon (about 1 teaspoon of frosting per scone).

Once cooled, store in a dry, cool place, in a closed container, for up to three days. Be sure to place paper towel on the bottom and top of the container, to absorb excess moisture.


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