The best lemon poppy seed scones that just so happen to be made vegan friendly and whole grain!
My friends! It’s time for more scones.
Lemon poppy seed is one of my all-time favorite combinations so I just had to make you some scones.
Because scones are also one of my favorite things.
If you’re new to FMK recipes and/or haven’t made scones yet, I promise they’re way easier than they seem! It’s basically as easy as baking cookies. Maybe even easier? There are a few “don’t skip this step” parts of the process but as long as you follow the recipe, you will be successful with baking scones.
Let’s get started!
Ingredients needed for Lemon Scones
- whole wheat white flour – I like to use whole grain flour for baking (whole wheat white or whole wheat pastry flour – not “whole wheat” ) because it keeps things light and not too “wheat-y” tasting for those who still expect a traditional “white” flavor.
- baking powder
- poppy seeds
- granulated sugar – just a touch!
- vanilla and/or lemon extract
- coconut milk or non-dairy milk
- frozen vegan butter or coconut oil – frozen fat helps keep the texture of the dough from turning into a muffin.
How to make Scones
Freeze coconut oil or butter: Make sure your coconut oil or butter is completely frozen. If using coconut oil, I line a bowl with parchment paper and scoop softened coconut oil by the tablespoon (you need six) and then freeze for at least one hour. You can also use vegan butter or conventional butter. But the fat must be frozen.
Combine milk and lemon juice: Combine the milk and freshly squeezed lemon juice (make sure you’ve zested it) and set aside while you prepare the rest of the ingredients.
Mix dry ingredients: Combine the flour, sugar, poppy seeds, baking powder, salt and lemon zest in a bowl. You can use also use a food processor, which will be easiest method to make vegan scones if using frozen coconut oil.
Combine wet & dry ingredients: Slowly begin to add the milk-lemon juice mixture to the flour mixture. Scraping the sides and the bottom of the bowl until fully incorporated. You may need to use lightly floured hands here as well. The dough should not be overly wet, if it is add a couple more tablespoons of flour.
Shape dough: Shape dough into 8″ circle on lightly floured parchment paper or silicone mat. Press edges inn so you have a nice circle. Use a large sharp knife to make 8 triangles of dough. Gently pull apart and spread about 2″ apart on baking sheet.
Bake: Bake scones at 400ºF for about 15-20 minutes, until edges are golden. Cracks may appear in the center of the scones.
And don’t forget the glaze! These lemon poppy seed scones aren’t super sweet on their own, so the lemon glaze adds just the right amount of a tangy-sweet topping.
What do these Lemon Poppy Seed Scones taste like?
I’ve been working on scone recipes for years and I have made some minor adjustments here and there to get (what I consider) the best scone texture. Everyone’s taste buds are different and I find scone recipes are one of those baked goods that people have a strong opinion on.
These lemon poppy seed scones aren’t overly loaded with sugar (which is why I like a light glaze) and the texture is like a cross between a biscuit and a muffin.
They’re best enjoyed fresh, within 1-2 days if possible.
You can freeze unglazed scones, tightly wrapped, for about 3-4 weeks. Thaw at room temperature before warming in microwave if you’d like.
More Scone Recipes to Love
If you make this recipe, be sure to leave a comment and review here on the blog! I love hearing from you! Xx Ashley
- 2/3 cup canned coconut milk* (lite or full-fat both work)
- 1/4 cup freshly squeezed lemon juice
- 2 cups whole wheat white flour** (or half whole wheat, half all-purpose)
- 2 TBSP poppy seeds
- ¼ cup granulated sugar
- 2 ½ tsp baking powder
- ½ tsp salt
- zest of 2 medium lemons
- 6 TBSP frozen coconut oil or butter***, grated
- 1/2 tsp vanilla extract
- 1 tsp lemon extract, optional but boosts lemon flavor
- 1/2 cup powdered sugar
- 2 TBS lemon juice (more or less depending on desired thickness)
- Preheat oven to 400ºF and line a large baking sheet with parchment paper; set aside.
- Combine milk and lemon juice in glass measuring cup or small bowl; set aside.
- In a large mixing bowl–or bowl of food processor–add flour, sugar, poppy seeds, baking powder, salt and lemon zest. Whisk until well combined and set aside–pulse dry ingredients together if using food processor.
- Using the S blade of the food processor, pulse the frozen coconut oil or vegan butter with the dry ingredients until broken down into small chunks. Or use grated butter method and work into dry ingredients with pastry blender.
- Slowly add milk-lemon mixture until dough starts to form. The dough may seem dry, but continue working together with hands. If dough is sticky, use floured hands to shape for next step.
- Shape dough in 8″ square, cut into 4 equal squares, then cut each square again diagonally twice–shown like pan in picture, to yield 16 petite scones. To make larger scones, shape dough 8″ circle on prepared baking sheet. Using a large, sharp knife, make 8 triangle slices into dough. Fully separate dough and space about 2″ apart on baking sheet.
- Bake for 15-20 minutes until edges and tops are lightly browned. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- While the scones cool make the glaze: combine 1/2 cup powdered sugar with 2 TBS lemon juice and lemon zest, if desired. Stir until no lumps are present. With scones on lined baking sheet, or cooling rack with baking sheet placed underneath, zigzag glaze over scones with knife. Allow glaze to set, about five minutes, then enjoy!
*canned coconut milk will provide the richest texture, but this recipe also works with the non-dairy milk of your choice.
**whole wheat pastry flour may also be used. Or use 1/2 whole wheat, 1/2 unbleached all-purpose
***frozen coconut oil or frozen (vegan) butter is a must for the scones to bake properly. If not vegan, feel free to use conventional butter.
Scones are best served fresh, but will stay fresh up to 3 days in airtight container.
Recipe adapted from Whole Grain Vegan Lemon Scones
Photography by Erin Alvarez