Lemon and I just don’t seem to get along.

It’s not that I don’t have a deep love for it. It’s just that every time I try to convert a lemon recipe to egg-free it results in either an oven fire or pie you have to drink with a straw.

After a month-long fight with a lemon layer cake recipe – the fact that I have yet to post it tells you that I’m losing – I was thrilled when a lemon scone recipe landed in my lap that I wouldn’t have to convert. Yes! Easy is good.

I still dinked with it anyway, because that’s what I do. I used half white whole wheat flour and cut the amount of sugar. The sugar savings was negated, though, by the lemon glaze I added to the top. Let’s hear it for hypocrisy!

The scones weren’t as heavy as the recipe I’ve been using, but that’s not a bad thing. I think, though I  haven’t tried it yet, that orange or lime would pretty easily substitute for lemon.

Egg-free lemon scones

• 1 c. all-purpose flour
• 1 c. white whole wheat flour
• 1 c. sugar
• 1 tbl. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 4 tbl. chewed butter
• 6 ounces lemon yogurt
• 1/4 c. lemon juice

Combine dry ingredients. Cut in butter until pea-sized clumps form. Add yogurt and lemon juice, stir until just moistened — I added just a bit of milk because the mixture was too dry.

Shape dough into nine-inch round on greased pan or scoop into a scone pan. Bake 20 minutes at 375 degrees.

Removed from pan, and glaze with 1/2 c. powdered sugar and 2 tsp. lemon juice when cooled.

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Join the buttermilk/yogurt substitute challenge at egglesscooking.com.

Copyright 2009 Debra Legg. All rights reserved.

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