Basil Lemonade Scones

This recipe was a big hit at the food swap last weekend. Someone commented that these scones taste like sunshine. I like that. I based them on the orange scone recipe I’ve posted before (from Vegan With a Vengeance.)

Basil Lemonade Scones

1 1/4 C soy milk
1 Tbsp apple cider vinegar
3 C all-purpose flour
1/3 C sugar
2 Tbsp baking powder
1/4 tsp salt
1/3 C vegetable oil
3 Tbsp finely grated lemon zest
3 Tbsp finely chopped fresh basil
lemon basil glaze (recipe follows)

Preheat oven to 400 degrees. Lightly grease a cookie sheet (or cover it with parchment paper.)

Combine the soy milk and vinegar. Set aside.

In a large bowl, sift together the flour, sugar, baking powder, & salt. Add the milk mixture, oil, orange zest, and basil. Mix until just combined, so that the dough is clumpy (not sticky), and there’s still a some flour dusting the bowl.

Divide the dough into two portions. Form each portion into a 6-inch disk, and cut each disk into 6 wedges. Arrange the wedges on the prepared cookie sheet and bake for 12-15 minutes (until slightly brown & firm on top). While scones are still warm, top each with about 2Tbsp lemon basil glaze.

Lemon Basil Glaze

1 C confectioners’ sugar
2 Tbsp nonhydrogenated margarine, melted
2 Tbsp fresh lemon juice
1 tsp finely grated lemon zest
2 tsp finely chopped fresh basil

Mix together all ingredients in a mixing bowl until smooth.

1 comment to Basil Lemonade Scones

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