Ingredient/ Crystallized Ginger and Mini Meyer Lemons
Recipe/ Vegan Ginger and Meyer Lemon Scones
Dietary Consideration/ Vegan, Dairy Free, Low Fat, Low Calorie (and tasty!)
Who doesn't love a scone? Fresh out of the oven that is... smothered in clotted cream and jam... perfected paired with a piping hot earl gray?? No? Just me? Walking through the market yesterday I stumbled upon a basket of "US prized" Meyer lemons... only they were mini. Since I had never seen them before, naturally I had to buy them! Me, my newly acquired Meyer lemons and a tub of crystallized ginger are headed home to whip up some tasty treats! Today scones... who knows what tomorrow might bring?? See recipe for the scones below!
What is the difference between a Meyer Lemon and a Regular Lemon?
The Meyer lemon fruit is yellow and rounder than a regular lemon. The skin
is fragrant and thin, colored a deep yellow with a slight orange tint
when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than
the more common store bought lemon varieties. Because they are much sweeter you can use much less sugar than you generally would with other lemon flavored desserts.
Here is another recipe for a Dairy Free Meyer Lemon Coffee Cake. Enjoy!
Vegan Ginger and Meyer Lemon Scones
Makes 16 Small Scones
2 1/4 cups whole wheat flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 tablespoon finely chopped lemon zest (about 1 lemon)
1 teaspoon salt
1 1/2 sticks earth balance
1/2 cup candied ginger, finely chopped into 1/4-inch pieces
3/4 cup soy milk, plus extra for brushing the tops of the scones
Adjust the oven rack to the middle position and preheat the oven to 400˚F.
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, salt and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal. Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the soy milk. Using one hand, draw in the dry ingredients, mixing until just combined.
Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a large rectangle. Cut in half lengthwise then criss-cross up along each thin rectangle (see pictures above) Brush the tops with the remaining soy milk and sprinkle with raw sugar. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.