Vegan Lemon Scones with Chia

Ingredients

Contains: wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup whole wheat flour
• 1 cup oat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon chia seeds
• 1/4 cup white sugar
• 3 tablespoons coconut oil
• 1/3 cup soy milk
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• Glaze
• 3/4 cup confectioners' sugar
• 1 1/2 tablespoons lemon juice
• 1 tablespoon lemon zest

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Whisk the whole wheat flour, oat flour, baking powder, baking soda, salt and white sugar in a large bowl.

3. Add the coconut oil and rub it into the flour with your fingertips until the mixture looks crumbly.

4. Stir the chia seeds into the soy milk and let it sit for 5 minutes to thicken, then stir in the lemon juice and 2 tablespoons lemon zest.

5. Pour the wet mixture into the dry mixture and stir with a spatula just until a soft dough forms. Do not overmix.

6. Pat the dough into a round about 3/4 inch (2 cm) thick and cut it into 10 wedges or squares. Place them on the prepared sheet.

7. Bake for 12 to 15 minutes, until the tops are golden and a toothpick comes out clean. Cool on the sheet for 5 minutes.

8. For the glaze, whisk the confectioners' sugar, 1 1/2 tablespoons lemon juice and 1 tablespoon lemon zest until smooth. Drizzle over the warm scones and let set.