No one will believe these Lemon Poppy Seed Scones are made vegan friendly! Crisp edges and soft middles, bursting with lemon flavor.
*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. To freeze coconut oil, line a bowl with parchment paper and use a round tablespoon to scoop softened coconut oil. Freeze for at least 30 minutes. Then use food processor to pulse in with flour.
Scones are best served fresh, but will stay fresh up to 3 days in airtight container.
Recipe adapted from Whole Grain Vegan Lemon Scones