Lemon scented scones with a sweet lemon glaze, rich clotted coconut cream and a sticky, gooey lemon curd.
Recipe:
SCONES:
Flour, 2 cups Baking powder, 1 1/2 teaspoons baking powder Sugar, 1/2 cup Salt, 1 teaspoon Vegan butter, frozen, 1/2 cup Lemon juice and zest from about 3 lemons (just enough to bind the dough) Almond milk, about 1/4 cup 2-3 tablespoons agave or maple syrup 1 tablespoon vanilla extract
LEMON CURD: 2 1/2 tablespoons cornstarch 1/2 cup sugar Tiny pinch of turmeric, option (for color) Slightly more than 1/4 cup lemon juice zest of 1 lemon 1/4 cup almond milk 1/4 cup vegan butter
CLOTTED CREAM:
1 small can coconut cream 16 oz vegan cream cheese 3/4 cup powdered sugar
1/4 cup vegan butter 1 tsp vanilla tiny spoonful of peanut butter, if the cream splits
GLAZE: 3/4 cup powdered sugar juice of 1 lemon
1: To make lemon curd: Mix together lemon zest, sugar, cornstarch and turmeric, if using. 2: Add lemon juice and almond milk. Cook over medium heat until thickened, about 5-8 minutes 3: To make scones: Mix together flour, salt, baking powder and sugar. Cut frozen vegan butter into mixture. 4: Add almond milk, lemon juice, lemon zest and vanilla extract. Mix until just combined. 5: Chill dough for 30 minutes 6: Shape scones and bake at 350 degrees for about 30 minutes or until golden brown. 7: To make clotted cream: Beat together all ingredients until fluffy, adding the peanut butter ONLY if the cream splits 8: To make glaze mix together lemon juice and sugar. Drizzle over chilled scones, and ENJOY!
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