I am back in action to bring you another EPIC vegan dessert, and man oh man do these Vegan Lemon Scones made with Candied Lemons DELIVER. If you’re looking for the perfect candied lemon recipe and a delicious lemon scone recipe in one, then you are going to want to make these ASAP!
Give me those epic scones already: Jump to Recipe
A Quest for Perfect Candied Lemons
The truth is, these vegan lemon scones all started with a quest to make the perfect candied lemons.
You may be thinking- are making candied lemons really that hard? Not necessarily. However, I wanted the PERFECT candied lemons- tart, sugary, not too bitter, and of course a perfect chewy texture.
After a lot of experimentation, I am happy to say I perfected the recipe for candied lemons! Are you ready for the big secret? Use a peeler to remove the lemon rind before you boil the lemons! It removes any bitter flavor and you can chop the peeled lemon rind up and use it as the zest in the scope recipe!
Leftover Candied Lemon Syrup? Make Scones!
Here’s the thing about making candied lemons: After you make them, you have a decent amount of leftover candied lemon syrup. It’s super thick, super delicious, and PERFECT as a sweetener in these scones. Reducing food waste AND yummy lemon scones? Win!
Please note: 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 tasty after being rolled in additional sugar to give them a good crunch. If you don’t have time to make candied lemons, you can replace the candied lemon syrup with equal parts of simple syrup (with lemon zest added in) or even with honey.
What Makes a Scone a Scone Anyways?
Since this was the first scone recipe I developed for SGTO, I got down to some research to figure out what makes a scone a scone? There are a lot of variations out there, but what remained the same was cutting cold butter into the dough to create that perfect flaky scone texture.
While doing research, I stumbled across a great tip from Fit Mitten Kitchen to chill your coconut oil and grate it into the dough for the same effect as cold butter. I’m not going to lie, grating the coconut oil into the dough was a forearm workout, but it led to the most perfect FLAKY scones that were MOIST and not dry at all. I’ve continued to use this trick in all my scone recipes including my Gingerbread Scones & Vanilla Blueberry Scones.
Some Additional Vegan Scone Tips & Tricks
Pro Trip 1: Make sure all of your ingredients are cold when mixed in (including the coconut milk. This will help your scones form those air bubbles in the oven and lead to tall and flaky scones.
Pro Tip 2: Refreeze the dough before cutting the scones. This helps the coconut oil resolidify before baking and ensures you will get those air bubbles to form so you can make crumbly, light, and moist scones.
I hope you enjoy these wonderful Vegan Lemon Scones with candied lemons!!