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Lemon Coconut Scones

What you need: 

1/2 cup nondairy milk mixed + 1/4 cup lemon juice
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 cup rolled oats
1/4 cup sugar + 2 tablespoons
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons vegan cream cheese
3 tablespoons chilled vegan butter (I use Earth Balance, or omit cream cheese and use 3 more tablespoons)
1/4 cup canola oil
1 tablespoon lemon zest
1 cup unsweetened shredded coconut
1 teaspoon vanilla extract

What you do: 

1. Preheat oven to 400 degrees Fahrenheit. Line cookie sheets with parchment. Mix nondairy milk and lemon juice. Whisk together flours, oats, sugar, baking powder, soda and salt. Using pastry blender or a fork, cut in the cream cheese and vegan butter.
2. Add oil and toss to coat. Add lemon zest and coconut. Toss. Add vanilla to lemon juice/milk mixture, and add just enough into the dry ingredients until the dough clumps together.
3. Turn the dough onto a lightly floured surface and knead just a few times; do not overwork dough!
4. Shape into a circle and cut wedges out, or shape into a rectangle about 1" thick, cut it down the center so that 2 long strips remain, and then cut triangles.
5. Place on prepared cookie sheets. Brush with milk and sprinkle sugar on top before baking. Bake for 20 minutes, or until tops are firm and edges begin to lightly brown. Let cool on rack.

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 


Deeelicious! This recipe was almost identical to the vegan scones at our local co-op. Absolutely delicious. I used all EB, half a cup of coconut and added a cup of fresh blueberries. Baking time was spot on, and I didn't have to make any adjustments for high altitude. I think next time I'll add some extra sugar - I like really sweet scones with black coffee, mmm. Fantastic recipe, thank you so much - I think I'll use this as a base for all sorts of differently flavored scones.


My first attempt at making scones, and these turned out Outstanding!  Perfect texture, bakery quality flavor.  A couple tiny mods, tho -- you really can't beat fresh lemon zest 'n juice in recipes, but in a pinch, a big fat teaspoon of lemon extract works swell, which I did here.  Added a 1/2 cup of brown sugar to mildly ante up the sweetness, and instead of plain milk, I combined lemon juice and sugar for brushing the tops pre-bake, with extra raw sugar sprinkled on top.  Also didn't need the oil at all.  Minor tweaks, but left everything else alone.  TOTALLY yummy.. give it a whirl!!


I didn't have any lemons so I used bottled lemon juice and had to make this without the zest.:( I think they would have been better had I not been too lazy to go out to the bodega for a lemon. I used almond meal as a substitute for whole wheat flour. I substituted a multigrain cereal for rolled oats too.  I also added some raisins. I have no idea what parchment is so I didn't use it. I had some issues with the batter being way too moist (I think half of the soymilk/lemon mixture this recipe asked me to make would have been perfect), but adding some extra flour made things a little better. Still, I had to shape each individual scone into a triangle by hand rather that being able to cut through the dough. Overall, I'm very pleased with this recipe and and can't wait to try it again when I have all the original ingredients on hand.


I toasted the coconut and also added 1/2 cup of toasted raw cashews.  I used 6 Tb. of Earth Balance instead of the cream cheese.  Amazing!

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