You are viewing this article in the archives. For the latest breaking news and updates in Ann Arbor and the surrounding area, see
Posted on Tue, Apr 23, 2013 : 8 a.m.

Vegan scones and lemon curd - so delicious, you won't miss the dairy or egg

By Mary Bilyeu


Mary Bilyeu | Contributor

Afternoon tea is probably my favorite meal. And considering how much I like to eat, how I obsess about food, how I enjoy both breakfast for dinner and dinner leftovers for breakfast ... well, to claim a spot at the top of the list is pretty impressive.

So I love scones. And I especially like serving them with lemon curd.

But since this is Ann Arbor Veg Week, I thought I'd take these classics and update them a bit. Sure, they're already vegetarian items since they're made with butter and with eggs but, needless to say, without meat. But why not try to make vegan versions?

And so, that's what I did.

I used Earth Balance butter substitute and So Delicious coconut milk-based products in the scones. And while lemon curd is traditionally made with egg yolks and with butter — which make it rich and luscious — these ingredients, of course, do not qualify for the vegan diet that prohibits all animal products. Instead of using the verboten ingredients, I thickened the sweetened lemon juice with cornstarch and then made it a bit creamier with a touch of So Delicious cultured coconut milk ("yogurt").

The scones were so lovely and tender; and the sweet-tartness of the lemon curd shone through. Jeremy doesn't usually like scones, finding them dry; but he devoured these, telling me that he could eat them for "breakfast, lunch, and dinner."

They were a perfect treat.

Vegan Scones and Lemon Curd

2-1/2 cups unbleached flour
1/2 teaspoon kosher salt
1/4 cup quick-cook oats
1/2 cup sugar
1-1/2 teaspoons aluminum-free baking powder
1/4 cup Earth Balance butter substitute, softened
1/2 cup So Delicious French vanilla-flavored coconut milk creamer
1 6-ounce container So Delicious vanilla-flavored cultured coconut milk

Preheat oven to 425 degrees. Lightly grease a baking sheet.

In a large mixing bowl, stir together flour, salt, oats, sugar, and baking powder. With a fork, mix in Earth Balance until mixture is starting to look crumbly. Stir together creamer and yogurt; pour into dry ingredients and stir until a soft dough forms.

Take scant 1/4-cupfuls of the batter and gently form flattened balls with it; these will not be perfectly round, but rather free-form and rustic-looking. Place them onto the prepared baking sheet.

Bake for 15-18 minutes until scones are golden and set when lightly pushed on top.

Makes 12 scones.

Lemon Curd:
finely grated zest of 1 lemon
3/4 cup fresh lemon juice (from 3 large lemons)
1/4 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons So Delicious vanilla-flavored cultured coconut milk

Place zest, lemon juice, water, sugar, and cornstarch into a small saucepan; bring to a boil and cook, stirring frequently, for 5 minutes until slightly thickened. Pour into a small bowl and let cool completely. Stir in yogurt, cover, and refrigerate.

Makes 3/4 cup.

Thumbnail image for Thumbnail image for Thumbnail image for Thumbnail image for Thumbnail image for Thumbnail image for Thumbnail image for Thumbnail image for Thumbnail image for Bilyeu
Mary Bilyeu writes for on Tuesdays, Wednesdays, and Fridays, telling about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests, meeting new friends ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions, comments, or suggestions:

Go visit Mary's blog — Food Floozie — where she enthuses and effuses over all things food-related; and look for her monthly articles in the Washtenaw Jewish News. "Like" her on Facebook, or send a tweet on Twitter, too.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.