Lightly sweetened, bright, vegan lemon scones with a sweet and sour, spiced turmeric glaze. The flavors give a delicate touch to these hardy pastries, which beg to be placed in a basket near a steaming pot of tea. These biscuit-like treats have become a favorite of mine in the last couple weeks, but it wasn’t always the case.

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These are actually the first scones I’ve eaten in years- since high school , I believe. I decided long ago that I didn’t like scones (although I know now that what I was eating wasn’t exactly the best example of a scone). My dad would bring back scones from the grocery store (they were probably on clearance), that were hard, dry, and more or less tasteless. So for years after the fact, I stood firm by my belief that scones were not for me. It was on a whim, recently, I baked up a batch of vegan lemon scones (although not this exact version), and I was shocked. Warm, they were soft. Cold, they were crusty, not hard. Full of flavor, and moist. They were delicious. Several batches of scones later, and I was a confirmed scone-fanatic, and had developed this recipe for vegan lemon turmeric scones with a lemon turmeric glaze.

When I first got on my vegan lemon scones kick, my sister took immense pleasure (as only younger sisters can), of correcting my pronunciation of scone (I say it with an “oh” vowel, whereas she thought it should be said with an “ah”). After she corrected me for about the twentieth time, I decided to use the internet to determine if she was indeed right. It turns out both pronunciations are correct, and in the process I found this short little poem illustrating it-

I asked the maid in dulcet tone
To order me a buttered scone;
The silly girl has been and gone
And ordered me a buttered scone

And while I don’t approve of referring to your waitstaff as “silly girls”, I did find the poem to be overall quite charming.

Making a delicious scone isn’t hard, but there are a few tricks that will help you achieve good results. Scones are given their flaky texture from the fat in the dough (in this case, coconut oil). You do, of course, want to mix the coconut oil in, but you want to be sure to avoid overmixing. Without somewhat larger chunks of coconut oil, you scones will be one dimensional and lack the flakiness. A good way to make sure you avoid overmixing is by using your hands to mix, and not an electric mixer. Another important tip is when adding liquid, to do so slowly. You don’t want to add more liquid than you need, or you’ll be left with a soupy mess. Make sure to add some, mix, and add more. It’s a lot harder to take away moisture than it is to add it!

I made my scones in the traditional, pie-wedge shape rather than the round, biscuit variety. I find the lack of fussiness to be charming, and the bright, turmeric colored glaze sets it over the top. The glaze is a simple mix of powdered (aka icing) sugar, mixed with lemon juice and turmeric. It has a bright zing from the lemon, and the spiced aromatic turmeric. When making the glaze, as you did with the scones, add the liquid slowly- you can always add more, but if you need to make the glaze thicker it will require a lot more icing sugar. The glaze is drizzled directly onto the warm scones- and prepare to get it all over the counter or baking sheets as well, or you could lay down some parchment paper to catch the spills. Once cool, the completed vegan lemon scones should be stored in an airtight container- although they may be all eaten immediately.

Vegan Lemon Scones with Lemon Turmeric Glaze

For a Print-Friendly recipe, click here

Let’s hear from you…

• When you say scone, does it rhyme with “tone” or “gone”?
• What’s your favorite lemony desserts? What type of scone do you like best?
• Are there any foods you hated when you were younger and have grown to appreciate now?

Share your thoughts with us in the comments below!

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