Lemon Poppyseed Scones (Vegan) Revised

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In the two and a half years since I posted the original recipe for this, I’ve made substantial changes, and just realized that I hadn’t posted the vegan version of this scone, which is in many ways an improvement.

It took me a long time to get this recipe just right. I ran through quite a few batches with unsatisfactory results first using lemon yogurt, then using fresh squeezed lemon juice, then a few more batches using bottled lemon juice, before I just gave up and went for the simplest flavor option. Lemon extract. Using an extract has a number of advantages. You don’t have to try to balance dry ingredients with wet ingredients, which means that if my recipe doesn’t appeal to you, you can use your own favorite plain scone recipe and add lemon extract to it, without having to substantially alter the existing recipe. Also, it comes in small bottles and has a longer shelf life than yogurt, lemons, or lemon juice so likely it won’t go to waste.

2 1/2 cups flour

1 Tbls baking powder

1/2 tsp salt

3 Tbls sugar

1 tsp poppy seeds

1/2 cup margarine

1/2 cup soymilk

2 tsp lemon extract

Preheat oven 425.

Stir together dry ingredients in a bowl: flour, baking powder, salt, sugar, and poppy seeds. Cut in margarine (I use Smart Balance Original) with a fork, pastry blender or your hands. I usually start by breaking up the margarine with a fork and then rub in the margarine with my hands until it’s a nice homogenous mixture. Measure milk, then add 2 tsp lemon extract to it. Pour milk and lemon extract mixture into the bowl with the dry ingredients. Stir rapidly with a fork until the dough starts to hold together in clumps, then use your hands to knead it very gently and briefly into a ball of dough. (Over-kneading will result in a tougher scone.) Divide the ball into two more or less equal pieces, shaping the dough into two equal flattened disks, about an inch in thickness. Place on ungreased cookie sheet. Cut each disk into six more or less equal wedges, then separate the wedges so there’s about an inch at least between them. Bake in preheated oven 12 minutes (or until  a toothpick comes out clean…your oven may vary from mine).

The scones are very tender and almost melt in your mouth right out of the oven. Serve with strong hot tea. If you’re not serving them immediately to a pack of ravenous friends, leftover scones are still very good the next day. Store in an air-tight container after the scones have cooled.

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Lemonade and Lemon Ice Pops

Cold, refreshing, lemonade!

As the summer gets hotter, we’re all looking for things that are cool and refreshing. There’s something about lemon that is bright and reviving on even the hottest days. Commercial lemonade tends to be too sweet for my taste. I like to taste the flavor of the lemon, and super sugary drinks don’t feel like they really quench thirst, especially since they leave my mouth sticky. So my formula for lemonade is a bright slightly tart one. If you want it sweeter, you can add make it sweeter, of course. A good idea is to make the basic batch that I make, then let everyone sweeten their glasses to their own taste if they they prefer something sweeter. I also use this same formula to make ice pops. After mixing it up, pour a bit into your favorite popsicle mold. Unless you’ve got a lot of popsicle molds, you’ll still have plenty left to drink because it makes 9 cups total.

  • 8 cups water
  • 1 cup Real Lemon lemon juice
  • 1/2 cup sugar (or equivalent of your preferred sweetener)

I use warm water to mix this up so that the sugar dissolves quickly and easily. If using something like honey or agave nectar, the temperature of the water wouldn’t be a factor. However, if you use something other than sugar, be sure to adjust the amount according to how sweet your sweetener is. A half cup of honey, for instance, will be sweeter than a half cup of sugar. So the amount of sweetener you use is dependent on what you use to sweeten the lemonade — as well as your own personal taste for how sweet you want it to be. My formula is a good starting place. It’s delicious as is, but is easily adjusted to suit individual tastes.

Stir the sugar into the warm water until dissolved. Add the lemon juice. Stir. The mixture will be cloudy. Chill thoroughly.

If making lemon ice popsicles, fill popsicle molds not quite to the top (liquid expands as it freezes). They’re ready to eat when they’re frozen solid. Honestly, I don’t know how long it will take to freeze. It depends on the size and shape (volume) of your popsicle molds. I typically don’t reach for a popsicle until the day after I put a batch into the freezer, but they should freeze faster than that! The sweet-tart flavor is perfect for a refreshing summer ice. Check out my Rocket Pops post for a different popsicle idea!