Seeded Lemon Scones

Photo: Down to Earth Recipes
Wholesome spelt scones, brightened with fresh lemon juice.
Swap out your favorite seeds: sunflower, poppy, hemp, or
others.
Yield
10-12 Scones
Vegan
Soy-Free
Breads and Muffins
Breakfast
Ingredients
  • 2 cups whole-grain spelt flour
  • ½ cup oat bran
  • ½ cup ground, toasted nuts (any type!)
  • 1 Tablespoon baking powder
  • Pinch sea salt
  • ⅓ cup liquid coconut oil
  • ⅓ cup + 3 Tablespoons agave nectar, divided
  • ¼ cup fresh-squeezed lemon juice
  • 2 Tablespoons lemon zest
  • 2 teaspoons vanilla extract
  • 2 Tablespoons each chia seeds, flaxseeds, and hempseeds
Instructions
  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. In a large bowl mix together spelt flour, oat bran, nuts, baking powder, and salt. Set aside.
  3. In another bowl, whisk together oil, ⅓ cup agave, lemon juice, zest, and vanilla extract.
  4. Add dry ingredients to liquid ingredients, and stir gently to combine. Add seeds and stir until just incorporated.
  5. Measure scant ¼ cupfuls onto baking sheet about 2 inches apart. Flatten gently with your hands. Bake for 12-14 minutes, or until just golden on top.
  6. Remove from oven and immediately drizzle with remaining 3 Tablespoons agave nectar (this step is optional!). Let cool for 10 minutes. Serve with green tea and sunshine! Enjoy!