Name: Lemon-Fennel Scone Bites
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 ½ cups whole wheat pastry flour; 2 teaspoons baking powder; Generous 1⁄2 teaspoon fine sea salt; 2 tablespoons Sucanat; 1 ½ cup tahini or other nut or seed butter; 1 ¼ cup fresh lemon juice; Zest from 1 organic lemon; 2 small cloves garlic (minced); 2 teaspoons fennel seeds; 1 ¼ cup plain unsweetened vegan milk (more if needed)

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These flaky, savory lemon fennel scone bites are so perfect when enjoyed straight from the oven that we feel they don’t need anything to accompany them. But if you really must, they pair beautifully with savory dishes homemade or store-bought vegan cheeses. Recipe and photo from Vegan Finger Foods: More Than 100 Crowd-Pleasing Recipes for Bite-Size Eats Everyone Will Love by Celine Steen and Tamasin Noyes. Published by Fair Winds Press @2014. Reprinted by permission.

Recipe

Lemon-Fennel Scone Bites

These flaky, savory bites are so perfect when enjoyed straight from the oven that we feel they don’t need anything to accompany them.

5 from 1 vote

Print Pin Rate

Course: Scones

Cuisine: Vegan

Diet: Vegan, Vegetarian

Keyword: how to make scones, Scone Bites, scone recipe, scones recipe

Prep Time: 30

Cook Time: 12

Total Time: 42

Servings:

Calories: 192kcal

Author: Veg Kitchen

Ingredients

1 ½ cups whole wheat pastry flour
2 teaspoons baking powder
Generous 1⁄2 teaspoon fine sea salt
2 tablespoons Sucanat
1 ½ cup tahini or other nut or seed butter
1 ¼ cup fresh lemon juice
Zest from 1 organic lemon
2 small cloves garlic minced
2 teaspoons fennel seeds
1 ¼ cup plain unsweetened vegan milk more if needed

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Line a baking sheet with parchment paper or a silicone baking mat. In a food processor, combine the flour, baking powder, salt, and Sucanat.
Add the tahini, and pulse a few times to combine. Add the lemon juice, zest, garlic, and fennel seeds, and pulse a few times.
Add the milk through the hole in the lid, 1 tablespoon at a time, while pulsing until a dough ball forms. It should be moist, but not too wet to handle. If it does crumble, you’ll need to pulse a little more milk (1 teaspoon at a time) into it.
Place the dough on another piece of parchment paper or a silicone baking mat, and pat it down to a little over 1⁄2-inch thickness. (Using a rolling pin would make for tough scones, so avoid it.)
Use a 2-inch biscuit cutter (or open end of a glass) to cut the dough into scones and place them on the prepared baking sheet.
Gather the scraps of dough and repeat the process until no dough is left. You should get approximately 16 scones.
Bake for 12 to 14 minutes, or until golden brown around the edges on the bottom, and light golden on top. Remove from the oven and let cool on a wire rack.
Store leftovers in an airtight container for up to 2 days. Toast slightly before enjoying the leftovers.

Nutrition

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