There's nothing quite like baking when you're snowed in, is there? The smell of baked goodies wafting through your home, awakening your senses. Lovely. Just lovely.
I tried out these Vegan Lemon Poppy Seed Scones today and they get two thumbs up. They're a slightly more cakey than sconey as far as texture goes, but I'm not complaining. I had two particularly stubborn lemons that were especially hard to zest. So, I didn't get as much lemony goodness as I would have liked, but they're still great. I made a double batch so that I'd have enough to bring in for my coworkers (hopefully tomorrow) and the changes that I made are reflected in the recipe below. For the original, just click the link!
4 cups flour
1 1/2 cups sugar
8 teaspoons baking powder
1 teaspoon salt
1 1/2 cups vegan butter
2 lemons, zested and juiced
3 tablespoons poppy seeds
1/2 cup vanilla almond milk
A little less than 1/2 cup water
Directions: Preheat oven to 400 degrees and grease a baking sheet or cake pan (which is what I used). Sift the flour, sugar, baking powder, and salt together in a large bowl. Cut in butter until the mixture is the consistency of large grains of sand. Stir in poppy seeds, lemon zest, and lemon juice. Combine the milk and water. Gradually stir it into the dry ingredients until the batter is moistened, but still thick like biscuit dough You may not need all of the liquid. You can then spoon it onto a baking sheet or just pour all of the batter into a cake pan like I did. I baked it for a little over 20 minutes and cut it into individual slices. Enjoy!