Tag Archives: lemon

Simple Lemon Cupcakes - Almost as easy as a box mix! Freshly flavoured lemon frosting perfectly tops these mellow lemon cupcakes. {vegan}

Simple Lemon Cupcakes

Thanks to the summer temperatures, I’ve found myself less than enthusiastic to turn on the oven. Finally, Monday morning we woke up to clouds and drizzles. I was so excited by the cooler weather, I did a little cupcake dance! Once I regained my composure, I whipped out my baking “to do” list and got to work. Amongst my bakes were Chocolate Zucchini Bread (which I made to update the pictures in my aging post) and cupcakes (once you’ve done the cupcake dance, you have to make them 😉 ).

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Lemon Kissed Funfetti Cookies

Dave’s biggest complaint about my baking is that there’s too much brown… Scratch that… Dave’s biggest complaint about my baking is that he never gets the same thing twice. He knows that no matter how much he raves about a cookie/cake/muffin/pie, there’s a good probability that he’s never going to see that recipe again… Dave’s SECOND biggest complaint is that there’s too much brown.

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Blueberry-Lemon Loaf Cake

Today I was sifting through my food pictures, and discovered these. HaHa! I made this blueberry loaf cake three weeks ago, photographed it, and then totally forgot about the whole thing… What can I say? I’m an Aquarian, disorganization is in my stars 🙂 The important thing is, when I stumbled across the pictures I was actually able to find where I tucked my recipe and notes!
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Currant-Lemon Scones

When I was a little girl, I spent a summer in England with my godmother. We often ran errands in the afternoons, to her clients or business associates, and were frequently invited to stay for afternoon tea. How this ritual delighted me! They were like real life, grown-up tea parties; with tea and biscuits, or little sandwiches, or cakes, or scones… At afternoon tea, everything just slowed down, and everyone seemed so…. civilized.

Making these simple scones took me back to those teas… Eating them made me want to through a tea party. Maybe I will. These days, we could all take a little time to slow down.





Currant-Lemon Scones

Finely Grated Rind From 1 Lemon

1 cup Coconut Milk, light (canned)

1/4 cup Agave Nectar

2 tbsp Lemon Juice

1/2 tsp Lemon Extract (optional)

3 cups All-Purpose Flour

1 cup Corn Flour

1 cup Dried Currants

2 tbsp Baking Powder

1/2 cup Margarine, cold

1 tbsp Coconut milk (optional, for brushing)

1 tbsp Sugar (optional, for sprinkling)


Preheat oven to 400°F and prepare a baking sheet.

Whisk together the coconut milk, agave, lemon juice, and extract, until thoroughly combined. Set aside.

Stir together the flours, currants, baking powder and lemon rind.

Cut margarine into the flour mixture until it looks like course crumbs.

Add wet ingredients and stir just until a dough forms. Finish by gently kneading (I do it in the bowl) until dough holds together. Be careful to not over knead.

Divide dough in half and form into balls. On a lightly floured surface, pat 1 ball into a disk (about 1 1/2 inch thick). Slice disk into quarters (or into 6 pieces, like I did) and place 1 inch apart on the baking sheet. Repeat with other half of dough.

If you want, lightly brush the tops with additional coconut milk and sprinkle with sugar.

Bake for 15 – 20 minutes, until golden brown. Transfer to rack and allow to cool for 5 – 10 minutes before serving.

Makes 8 – 12 scones.