These vegan lemon scones are utterly delicious semi-sweet triangles of Mediterranean-inspired goodness, and a unique combination of bitter tahini, sour lemon and sweet agave syrup. Addictively bizarre and simple to make, you’re going to want to try this incredibly unctuous confection that’s not only easy to make, but also free of processed oils or vegan butters.
For Tahini Lovers
These vegan scones are for tahini lovers everywhere.
For those of you unacquainted with it, sesame seed paste is both desiccating and pleasantly bitter and has lots of body and unctuousness to it. Overall, it’s a very unique ingredient and lends itself well to savory dishes and, judging from this recipe, to baking also.
These vegan scones are not your typical, run-of-the-mill scone: tahini takes the place of another chilled fat, like coconut oil or vegan butter. But quite typically, it’s just as scrumptious and amazing.
Specifically, I used raw tahini paste in this recipe, but roasted is also an option to you and would probably work just as well – the flavor simply more bitter than a raw tahini paste would be. Or you can make your own raw tahini from scratch!
How do these vegan lemon scones compare?
The main difference between this scone and others is in the bake itself. Tahini is more dense than coconut oil, and will not meld into the dough as completely when baked, so the dough in general will be more compact. However, a compact dough like this one is not an unpleasant or dry texture, but more of a hearty, voluptuous one.
Additionally, lemon and agave syrup (the “honey” in this recipe) and cinnamon, pair well with the bitter tahini give the scone a Mediterranean kick.
How To Make Scones With Tahini
Vegan Lemon Scones with Tahini & Agave Recipe
If you love tahini or want to get to know it better, give these vegan lemon scones a try!
Lemon Tahini Scones
Equipment
- Oven
- Baking Sheet lined with Parchment or Silicon Baking Mat
Ingredients
- 1 ¼ – 1 ½ cups whole-wheat flour
- 1 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons raw tahini paste, cold
- 2 ½ tablespoons brown sugar
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons agave syrup
- ⅔ cup soy milk
- ¼ teaspoon vanilla extract
- 1 tablespoon soy milk, for brushing on top
- Some raw granulated sugar, sprinkled on top before baking
Instructions
- Firstly, preheat your oven to 425°F.
- In a large mixing bowl, mix together the 1 ¼ cups whole-wheat flour, baking powder, ground cinnamon and salt.
- Take some cold tahini, and dollop 3 heaping tablespoons throughout the dry ingredients. If your tahini is really separated, try to get more of the solid paste than the liquid oil. Cut the tahini into the dry ingredients with a fork or pastry cutter until it forms small pebbles throughout.
- Make a well in the center of the dry ingredients, and then pour the soy milk, lemon juice, agave syrup, vanilla extract and brown sugar in the center. Fold all the ingredients together with a rubber spatula until it forms a sticky, compact dough, just until there is no raw flour leftover. Add the additional ¼ cup of whole-wheat flour if the dough is still too moist.
- Plop the dough onto a prepared baking sheet (as in, lined with a silicon baking mat or parchment paper), and form it into about an oval shape (don't flatten it too much though – ½ an inch or so). Brush with soy milk and sprinkle granulated raw sugar on top. Cut the circle into 8 triangles. Separate the scones slightly, and then bake for about 13 to 15 minutes, until they're golden brown.
Video
Nutrition
Let me know how this recipe went for you by leaving a comment and rating down below.
Also, if you’re a scone lover, check out this Hot Chocolate Scone for the colder days of the year.
May you have good food in good company,
That Vegan Nephew
Consider subscribing to the blog to be notified of new recipes via email. I don’t send spam, and it’s easy to unsubscribe.
These were good and hearty. I loved the texture and oh the smell when they are hot out of the oven. These would be good with a nice, savory veggie stew or tomato soup.
Unique and delicious!!
Thank you, Jacob – glad you enjoyed them!