Vegan Lemon Poppy Scones Food

VEGAN LEMON POPPY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.
• Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.
• Bake for 10 to 15 minutes the preheated oven, until golden.

VEGAN LEMON POPPY SEED SCONES

Steps:

• Preheat oven to 400F.
• Combine all dry ingredients, including poppy seeds and lemon zest.
• Add the chilled coconut oil to the dry ingredients. Use your hands to cut the coconut oil into the dry ingredients. Continue working the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (I find it helpful to chill my hands by rinsing them under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
• Add the soy milk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter. Knead about 8-12 times before rolling out on a well-floured counter. The dough should be about 1" thick. Cut into rustic triangles (about the size of a deck of cards.)
• Transfer to a parchment paper lined baking sheet (leaving at least 1/2" between scones) and bake for 10 minutes. They should be golden brown.
• Cool before glazing.
• Combine the warm soy milk, coconut oil, lemon juice, icing sugar, and lemon zest. Whisk until combined. Add more soy milk for a thinner glaze (good for dunking the entire scone), add more icing sugar for a thicker glaze (great for drizzling). Once the scones are cooled, drizzle or dunk in glaze. Enjoy!

LEMON POPPYSEED MINI SCONES

Steps:

• For the scones: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Sift together the flour, granulated sugar and baking powder. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture. Keep going until the mixture is crumbly, then stir in the poppy seeds.
• Mix together the heavy cream, lemon zest and juice and egg in a small pitcher. Stir the wet ingredients into the flour mixture with a fork or spatula just until the dough comes together.
• Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 12 inches by 7 inches and 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical rectangles, first cutting lengthwise into 3 strips and then across into 4 strips. Next, cut each rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheets.
• Bake until cooked through but not yet golden, about 16 minutes. Allow to cool for 10 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
• For the lemon glaze: Whisk together the powdered sugar, milk, lemon zest and juice and salt until completely smooth, adding more milk if needed for thinning.
• Dip the scones in the glaze, then sprinkle with poppy seeds. Allow the glaze to set completely before serving.

LEMON POPPY SEED SCONES

Steps:

• Preheat oven to 375F degrees.
• Position rack in top third of oven.
• Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
• Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
• Whisk egg, and lemon juice in medium bowl to blend.
• Add flour mixture.
• Using on/off turns, process until moist clumps form.
• Add 1/3 cup milk.
• Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
• Using floured hands, gather dough into ball.
• Flatten to 8" round.
• Cut round into 8 wedges.
• Transfer scones to large baking sheet; brush with milk.
• Sprinkle with remaining 1 tbs sugar.
• Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
• Transfer to rack and cool.
• (Can be made one day ahead. Store airtight at room temperature).

LEMON-POPPY SEED SCONES

Steps:

• Preheat oven to 375°F. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry. Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.
• Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.)

STUFFED LEMON-POPPY SEED SCONES

Steps:

• Preheat the oven to 425˚ F. Heat the milk in a small saucepan or warm in the microwave until steaming. Remove from the heat and stir in the poppy seeds. Let stand until cooled, about 20 minutes. Stir in the lemon juice to thicken and sour the milk.
• Whisk the cake flour, granulated sugar, baking powder, tea and salt in a medium bowl; work in the cold butter and lemon zest with your fingers until the mixture looks like coarse meal. Make a well in the center, then add the egg and milk-poppy seed mixture. Stir together until combined and a soft dough forms, gently kneading the dough in the bowl once stirring becomes difficult.
• Divide the dough in half and gently pat each portion into a 6- to 7-inch disk (1/4 to 1/2 inch thick), lightly dusting the dough and your fingers with flour if the dough is too sticky. Transfer one disk of dough to a baking sheet and spread the lemon curd on top, leaving a 1-inch border around the edge. Place the remaining disk of dough on top of the curd and pinch the edges together to seal. Brush the top with milk and sprinkle with turbinado sugar. Score the dough into 8 wedges, cutting about halfway into the top layer of dough but not into the filling.
• Bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 5 to 10 minutes on the baking sheet. Slide off the baking sheet and onto the rack; let cool at least 45 more minutes. Cut into wedges along the scored lines.

PROCESSOR POPPY SEED LEMON SCONES

Steps:

• Set oven to 375 degrees.
• Set oven rack to second-lowest position.
• Grease a baking sheet.
• In the food processor mix the flour, 1 cup sugar, poppy seeds, baking powder, lemon zest and salt until combined (about 3-4 seconds).
• Add in the cold butter pieces, using on/off turns until the mixture resembles coarse meal.
• In a bowl whisk together egg and lemon juice, then add to the flour mixture, using on/off turns process until moist clumps form.
• Add in 1/3 cup cream or milk, then process with on/off turns until the mixture comes togther, adding in a little more cream or milk if the mixture seems dry.
• With floured hands gather dough into a ball, then flatten into about an 8-inch round disc.
• Cut into 8 even wedges, then transfer the wedges to prepared baking sheet.
• Brush each scone with half and half cream, then sprinkle with sugar.
• Bake for about 25 minutes, or until the scones are baked.
• Transfer to a rack to cool.