Recipes

Vegan Lemon Scones Recipe Uses Chia and Soy Milk

A plant-based lemon scone recipe combines whole wheat and oat flours, chia seeds, coconut oil, and soy milk for a vegan pastry. The 40-minute recipe yields 10 scones and includes a lemon zest and confectioners' sugar frosting.

Rip Moss • Published: 2026-09-30 Updated: 2026-09-30

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A vegan lemon scone recipe combines whole wheat flour, oat flour, chia seeds, coconut oil, and soy milk to create a plant-based morning pastry. The recipe yields 10 scones and takes 20 minutes to prepare and 18 to 20 minutes to bake, for a total time of 40 minutes.

The dough mixes whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and white sugar. Coconut oil is worked in until the mixture is crumbly, then soy milk, 2 tablespoons of lemon juice, and 2 tablespoons of lemon zest are stirred in until a dough forms. The dough is kneaded in the bowl about eight times, rolled into a ball, and pressed into a 1-inch-thick circle on a lightly floured surface. It is cut into 10 wedges and placed on a parchment-lined baking sheet.

After baking at 350 degrees F (175 degrees C) until the edges are lightly golden brown, the scones are topped with a frosting made from confectioners' sugar, 1 1/2 tablespoons of lemon juice, and 1 tablespoon of lemon zest. The frosting is drizzled or spread on while the scones are still warm. Each serving contains 176 calories, 6 grams of fat, 31 grams of carbohydrates, and 3 grams of protein.

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