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  • Lemon pepper scones

Lemon pepper scones

Posted on Dec 29th, 2018
by Matthew
Categories:
  • Recipes

Lemon Pepper Scones recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Lemon pepper scones. Read more below.
Lemon pepper scones, recipe Rating: 4.4
Number of votes:85
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon lemon zest
1/4 teaspoon fresh ground pepper
1-1/2 egg replacer combined with 2 tablespoons water
1/4 pound (1 cube) cold soy margarine
1/2 cup soy milk or rice milk
Instructions:

Combine all dry ingredients in food processor. Cut margarine into chunks and drop into whirling food processor until dry ingredients resemble coarse meal. In small bowl, combine egg replacer and water, mix well and set aside. In medium bowl combine soy or rice milk with lemon zest, then add egg replacer mixture to milk mixture. Pour into whirling food processor and process only until dough begins to form a ball.

Remove dough, knead few times on lightly floured board and form into 8 to 10 scones. Bake: 425 degrees for 12 to 15 minutes until lightly browned.

Suggestions:Brush tops of scones with 1 tablespoon warmed marmalade or apricot jam. You can also brush tops of scones with 1 tablespoon of warmed honey before baking.

Substitutes for non-vegan
1 egg for egg replacer and water
1 cube butter for soy margarine
1/2 cup milk (non-fat or regular) for soy/rice milk

Related posts:

Lemon parfaits recipe Barb’s cranberry nut bread What To Eat To Sleep Better Judy’s ohio house zucchini bread


Reference: Lemon pepper scones

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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