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Vegan Lemon Scones with Chia

"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!"

By allrecipes · From Open Recipes · 14 ingredients
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Why it works: Chia and soy milk share more aroma than cooks usually use. They rank in the top 8% of all ingredient pairs, and 5 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

10 scones
Prep20 min
Cook20 min

Ingredients

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

  • Glaze

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.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chia + soy milktop 8% of all pairs
    Aroma overlapstrong
    Mentioned together5 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Chia + coconuttop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together66 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Flour + chiatop 3% of all pairs
    Aroma overlapstrong
    Mentioned together47 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + soy milktop 5% of all pairs
    Aroma overlapstrong
    Mentioned together185 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Wheat + soy milktop 5% of all pairs
    Aroma overlapstrong
    Mentioned together25 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the coconut

How well each one fits the dish's main ingredients (wheat, flour, chia, sugar, soy milk, lemon):

  1. Vanillabetter flavor fit
  2. Blueberrybetter flavor fit
  3. Avocadoabout as good a flavor fit
  4. Coconutthe original

Fit is the average pairing score against wheat, flour, chia, sugar, soy milk, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).