Lemon Coconut Scones
Ingredients (use vegan versions):
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 cup rolled oats
1/4 cup organic sugar (white) + 2 tablespoons
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons vegan cream cheese
3 tablespoons chilled Earth Balance, or omit cream cheese and use 3 more tablespoons
1/4 cup canola oil
2 cup unsweetened shredded coconut
1 teaspoon vanilla extract
1 cup soy milk mixed with 1/4 cup lemon juice
1 tablespoon lemon zest
Preheat oven to 400 Fahenheit.
Whisk together flours, oats, sugar, baking powder & soda and salt. Using pastry blender or a fork, cut in the cream cheese & Earth Balance, or just Earth Balance.
Add oil & 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.
Turn the dough onto a lightly floured surface and knead just a few times; do not overwork dough!
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 & then cut triangles. Place on cookie sheets lined with PARCHMENT (so important). Brush with milk & sprinkle sugar on top before baking.
Preparation time: 20 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user .