I made a big mistake with this recipe. I chopped garlic and onions for my husbands lunch, while I was waiting for the scones to cook (I was making Lettuce chicken taco’s).
Then I grated the lemon rind for my Lemon Scones. I took my knife and scraped the lemon off my chopping board and added it to my cream cheese frosting, along with the sweetener . When I tried the topping, all I could taste was garlic and onion. A very strange combination. I hate to waste even a drop of food, so I thought I would try the scones and cream cheese frosting on husband anyway. He is brutality honest with me about all my recipes. To my surprise, he loved them!! All I could taste was garlic and onion flavored sweet cream cheese lemon frosting. I don’t recommend this step of the recipe.
Totally vegan and sugar free, this is a low calorie, healthy, gluten free, nutritious treat (even with garlic and onion overtones).
Inspired by Ari’s Menu
2 cups almond meal
3 Tbs Earth Balance Butter
1 tsp baking soda
1 tbsp corn starch
Zest of 1 lemon
1/4 cup unsweetened almond milk
sweetener of your choice
1 tsp Vanilla
Stir ingredients together in a bowl and put into a cake tin, lined with parchment paper.
Bake at 350F for 25-30 minutes.
Cut into 8ths.
For The Topping
8oz Vegan Cream cheese – Use regular if you eat dairy
Earth Balance Butter or Butter – 1/4 cup Melted
Stevia to sweeten
1 Lemon- Zest and a splash of juice
Blend all ingredients and chill to get firm.
Top scones with frosting.