top of page
  • Vegan Strong

Chia Seed Lemon Scone

By Dani Taylor


  • 1 cup whole wheat flour

  • 1 cup oat flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 1 tablespoon chia seeds

  • ¼ cup white sugar

  • 3 tablespoons coconut oil

  • ⅓ cup soy milk

  • 2 tablespoons lemon juice

  • 2 tablespoons lemon zest


  • ¾ cup confectioners' sugar

  • 1 ½ tablespoons lemon juice

  • 1 tablespoon lemon zest


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  2. Combine whole-wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and white sugar in a bowl. Mix in coconut oil until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms.

  3. Transfer dough to a bowl and knead in bowl until workable, about 8 times. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto the prepared baking sheet.

  4. Bake in the preheated oven until edges are lightly golden brown, 18 to 20 minutes.

  5. Mix confectioners' sugar, 1 1/2 tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.

Makes 10 Scones.

Nutrition facts per scone:

176 calories

30.8g carbohydrates

5.5g fat

3.2g protein


bottom of page