Vegan Lemon Poppy Seed Scones

Course: Breakfast

Cuisine: British- American

Keyword: easy scones recipes, lemon poppy scones, lemon poppy seed scones

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: scones

Calories: 285kcal

Author: Ashley

These are the best Lemon Poppy Seed Scones that just so happen to be vegan friendly! Full of fresh lemon flavor and crunchy poppy seeds, with the final pop of a tangy lemon glaze.

Print Recipe

Equipment

food processor

Ingredients

⅔ cup canned coconut milk lite or full-fat both work
¼ cup freshly squeezed lemon juice
2 cups white whole wheat flour or half whole wheat with half all-purpose
½ cup granulated sugar
2 tablespoons poppy seeds
2 ½ teaspoons baking powder
¼ teaspoon fine sea salt
2 tablespoons lemon zest zest of 2 medium lemons
6 tablespoons frozen coconut oil or butter see notes
½ teaspoon vanilla extract
½ teaspoon lemon extract or lemon emulsion (optional but boosts lemon flavor)

Glaze

½ cup vegan confectioners sugar
2 tablespoon lemon juice more or less depending on desired thickness

Instructions

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.
Make dough: 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, vanilla, and lemon extract 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 into an 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.
Make the glaze: While the scones are cooling, combine powdered sugar with lemon juice. 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 or spoon. Sprinkle with more lemon zest if you'd like. Allow glaze to set, about five minutes, then enjoy!

Notes

MILK - canned coconut milk will provide the richest texture, but this recipe also works with the non-dairy milk of your choice.

FLOUR - whole wheat pastry flour may also be used. Or use 1/2 whole wheat, 1/2 unbleached all-purpose.

COCONUT OIL - 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.

STORAGE - scones are best served fresh, but will stay fresh up to 3 days in airtight container.

FREEZE - you can freeze unglazed scones, tightly wrapped, for about 3-4 weeks. Freeze in a plastic freezer bag.

REHEAT - thaw at room temperature before warming in microwave, or pop them in a 300 degrees F oven right from frozen for a delicious warm scone.

Recipe adapted from my Lemon Scones

Nutrition