Lemon Chia Scones
Lemon Chia Scones: littlesqueeze.co’s first lemon recipe!
Lemon Chia Scones are inspired by the popular pairing of lemon and poppy seed. The citrusy, bright flavor of tart lemon juice pairs with the earthy, nutty characteristics of poppy seeds. Muffins and loaves are most often flavored with lemon juice and sprinkled with the black poppy seeds. In some cases, recipes include lemon extract to boost the lemon flavor without adding extra moisture and acid, but a natural way to add a stronger lemon flavor is to use the zest. Lemon zest is the yellow portion of the peel, not the white pith it surrounds. The pith is very bitter, so you want to avoid zesting in the same spot of the lemon.
Chia Seeds vs. Poppy Seeds
Chia seeds come from the Salvia hispanica, a desert plant related to mint that is native to central and southern Mexico and Guatemala. Chia seeds were common in ancient Aztec and Mayan diets since the seeds are indigenous to Central America. Chia seeds are nutrient dense, loaded with antioxidants, minerals, and omega-3 fatty acids. The super seed is also packed 4.7 grams of protein per tablespoon and nine essential amino acids.
Chia seeds stand as a good source of daily fiber intake, containing 10 grams of fiber per serving. Chia seeds have a hydrophilic exterior that can absorb water and the seeds swell, creating a gel-like consistency. This chia gel helps hydration and can be used as an egg replacement in vegan and egg-free baking!
Poppy seeds come from poppy plants. They were discovered in Mesopotamia around 5000 B.C.. The opium poppy plant is native to Greece and Eastern Europe. To harvest poppy seeds, poppy pods are dried and the seeds are extracted. Poppy seeds are rich in fiber and nutrients and also contain opium alkaloids- a nitrogenous organic compound from plants that have physiological effects- such as morphine.
Poppy seeds are higher in fat and protein, and contain more calories per serving compared to chia seeds. However, chia seeds are higher in carbohydrates.
Can I swap Poppy Seeds for Chia Seeds in Lemon Chia Scones?
Although I have not yet tried substituting poppy seeds for chia seeds in this Lemon Chia Scone recipe, I am sure swapping poppy seeds for chia seeds will work since both chia seeds and poppy seeds absorb roughly the same amount of moisture.
How to Zest a Lemon
Citrus zest adds the flavor of the citrus without adding the water content from the juice. The zest tends to taste stronger than the juice, so you will add more fresh citrus flavor to baked goods by zesting the outside than juicing the inside. Zesting a lemon is easy:
1. Using a microplane or small grater, gently run the lemon across the blades.
2. Twist the lemon and repeat.
Try not to go over the same spot more than once. The white (the pith) is exposed, so the zest will be bitter.
How do I cut Lemon Chia Scones?
This recipe makes a wet dough. Typically, a scone dough is similar to a biscuit dough- it’s shaggy and forms layers when folded over. This vegan dough, however, is slightly sticky which can be difficult to work with. Therefore:
-pile dough onto a parchment lined sheet pan-form the dough into a smooth circle about 1 inch thick (use floured hands or a offset spatula)-flour a knife and cut 8 triangles-place in the oven
Do not try to separate the triangles! The dough is too sticky. Instead, let the scones bake. Once the scones are mostly baked, cut along the indents and now separate the triangle. Place the scones back in the oven to finish.
1. Preheat oven to 425°F. Line a sheet pan with parchment paper and set aside.
2.In a large bowl, whisk together flour, baking powder, baking soda, and sugar.
3. Cut the butter into small pieces. Add the pieces to the dry ingredients and, using a fork (or clean hands), break up the butter into pea-sized pieces. Then flatten those pieces. You will know it's ready when it looks likes sand and pinches together.
4. Whisk together buttermilk, lemon zest, and lemon juice. Create a well in the dry ingredients and pour in the wet. Sprinkle the chia seeds. Stir to combine.
5. Pour the sticky dough onto the parchment lined sheet. Spread into a circle about 1 inch thick. Using a knife, make 8 triangular cuts. Brush with milk and place in the oven.
6. Bake for 13 minutes to set. Remove from the oven and cut completly through the marks. Seperate the 8 scones.
7. Place the scones back in the oven for about 5 minutes, or until golden brown.
Serve warm with fruit. Keep extras in an airtight container for 3 to 5 days.
+ Since I am dairy-free, I make my own vegan buttermilk. Click here for the recipe.
+ For gluten free scones, substitute a gluten-free measure-for-measure flour with xanthan gum.
+ If you don't have chia seeds, use poppy seeds instead!
+ If having difficulty handling the dough, I suggest reading the blog post.
