Vegan Poppyseed Scones with Lemon Curd

Directions

• Step one

  LEMON CURD: Whisk together sugar and cornstarch in a small saucepan. Whisk in 1/3-cup oat milk, lemon zest, and lemon juice until smooth. Heat over medium heat and cook until thickened, 6 to 8 minutes, whisking constantly. Whisk in 2 tablespoons Earth Balance until melted.

• Step two

  Pour lemon curd into a small bowl and cover with plastic wrap pressed on top of it to prevent a skin from forming. Fill a slightly larger bowl with ice water and place the bowl of lemon curd on the ice to cool it quickly.

• Step three

  VEGAN SCONES: Preheat oven to 400°F. Whisk together flour, sugar, baking powder, sugar, poppyseeds, and lemon zest in large bowl.

• Step four

  Using a pastry blender or your hands, cut Earth Balance into flour mixture until pea-sized pieces form. Pour in milk and lemon juice and stir with a wooden spoon or rubber spatula just until flour is moistened.

• Step five

  Pour dough out onto a lightly floured counter and pat into a 7-inch circle. Cut scones into 8 triangles and place on baking sheet. Brush with a little more milk and sprinkle with coarse sugar. Bake 14 to 16 minutes, until golden brown. Serve the vegan poppyseed scones warm with lemon curd.