Praise The Lord! The sun came out!
Here in the City of
Rain Roses, we’re a little vitamin D deficient.
But then, from out of nowhere, the clouds broke, the drizzle subsided, and the sun shone through…
Obviously, the sunglasses needed to be dusted off. We unearthed them under a pile of unopened sunscreen bottles and flip flops with the tags still attached. The kids were confused.
What is this bright orb in the sky? Why aren’t we wearing our snow boots? How come Mommy isn’t shivering, like usual?
It was disconcerting…
In honor of the mysterious sunshine that graced our pale, scurvy-ridden faces (wait. Is scurvy a lack of vitamin C? Not D?) I made scones.
Scones full of lemony sunshine.
This recipe calls for lemon sugar which is purely an excuse to mash sugar and lemon together and use the extra for a little “facial” for your hands. I’m not lying. I did this. It made my hands super soft and then I smelled like lemon at work and not stale Cheerios, which is my fall-back scent.
This recipe is based loosely off of a recipe for blood orange scones at How Sweet It Is. The recipe isn’t healthy and it isn’t vegan, but I just love her blog and thought I could veganize these scones. In the process, I think they’re slightly more healthy, although, let’s be real. Are any scones actually healthy? Maybe I should have snuck some beet purée in the mix…
They tasted like sunshine, and they smelled like spring. My mom and sister were visiting and they raved. (But they also tell me that I’m skinny and my children are the most beautiful children in the world, so they might be slightly biased…)
And now it’s hailing. Thank goodness I have some lemony sunshine scones to get me through.
Her future’s so bright she needs shades…
3 lemons, zested
1/3 cup sugar
2 cups AP flour
1 1/4 cups ww pastry flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup earth balance butter
1 cup almond milk
1 tsp apple cider vinegar
2 tsp vanilla
Juice of 1/2 lemon
1 cup (approx.) powdered sugar
Combine 2/3 of zest with sugar. Set aside. Combine milk with vinegar. Set aside. In food processor, pulse flour, baking powder, baking soda, salt and lemon sugar. Add butter. Pulse until pea sized crumbs form. Add vanilla, remaining zest and milk mixture. Process until a sticky dough is formed.
Press into a circle onto a floured board, cutting into 8 wedges. Bake for 15 minutes at 425. Let scones cool 10 minutes.
Meanwhile, whisk lemon juice and powdered sugar until glaze is desired consistency. Drizzle over scones and serve.