I am back in action to bring you another EPIC vegan dessert, and man oh man do these Lemon Infused Vegan Scones with Candied Lemons DELIVER. So how did I decide to make lemon scones when I have never made a single scone before? Welp, it all started with a quest to make the perfect candied lemons after getting them in my very first Imperfect Produce box.
Give me those epic scones already: Jump to Recipe
Over the last 3 weeks my house has perpetually smelled like lemons (good thing, yes) and has also full of candied lemons (some good, some well…interesting). You may be thinking- okay are making candied lemons really that hard? Probably not. However, I wanted the PERFECT candied lemons- tart, but sugary, with that perfect chewy texture. After four attempts (yes four), I finally had a great batch of lemons. However, I was left with the problem (blessing?) of a whole lot of leftover lemon infused sugar. I brought one of the first batches to my friends house for some cocktails, which led to some interesting experiments and a very fun night out, however I knew I just had to make something baked with the leftover syrup.
At first, my mind gravitated right towards cookies and cupcakes. However I started this blog to get outside of my comfort zone and challenge myself, so I landed upon SCONES! So then I got down to some research to figure out what makes a scone a scone? It seems there are a ton of interesting variations out there, but what remained the same was cutting cold butter into the dough. Since I decided to do these vegan, I actually stumbled across a great tip from a few other bloggers to chill your coconut oil and grate it into the dough for the same effect. I’m not going to lie, this part was a straight up forearm workout, but it led to some pretty great results. Pro Tip: Making sure all of your ingredients are cold when mixed in (including coconut milk) will help your scones form mini bubbles of air and leaven when baking to create that super flaky end result.
Please note: If you are planning on making this recipe the way I did, you’ll need to plan to make the candied lemons 24 hours before making your scones as they need that time to air dry. Once dried, they are extra good when rolled in some additional sugar to give them a good crunch. Also, I bought a pastry cutter to help mix in the ingredients, but if you don’t have one a fork will definitely work (just a bit more effort!). It took a few tries, but I am over the moon excited to share this moist and flakey lemon scone recipe with you all!