Vegan Lemon Poppy Seed Scones

Name: Vegan Lemon Poppy Seed Scones
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8 scones
Ingredients: 2/3 cup canned coconut milk; 1/4 cup freshly squeezed lemon juice; 2 cups white whole wheat flour; 2 tablespoons poppy seeds; 1/2 cup granulated sugar; 2 ½ teaspoons baking powder; 1/4 teaspoon fine sea salt; zest of 2 medium lemons; 6 tablespoons frozen coconut oil or butter; 1/2 teaspoon vanilla extract; 1/2 teaspoon lemon extract; Glaze; 1/2 cup vegan confectioners sugar; 2 tablespoon lemon juice

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Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings
8 scones
Calories
285 kcal
Course
Breakfast

Vegan Lemon Poppy Seed Scones

Iris Warren

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No one will believe these Lemon Poppy Seed Scones are made vegan friendly! Crisp edges and soft middles, bursting with lemon flavor.

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Ingredients

Servings

2/3 cup canned coconut milk lite or full-fat both work
1/4 cup freshly squeezed lemon juice
2 cups white whole wheat flour or half whole wheat with half all-purpose
2 tablespoons poppy seeds
1/2 cup granulated sugar
2 ½ teaspoons baking powder
1/4 teaspoon fine sea salt
zest of 2 medium lemons
6 tablespoons frozen coconut oil or butter see notes
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract or lemon emulsion (optional but boosts lemon flavor)
Glaze
1/2 cup vegan confectioners sugar
2 tablespoon lemon juice more or less depending on desired thickness

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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 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.
Make the glaze: While the scones are cooling, combine 1/2 cup powdered sugar with 2 tablespoons 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!

Equipments used:

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.
Scones are best served fresh, but will stay fresh up to 3 days in airtight container.
Recipe adapted from my Lemon Scones

Nutrition Information

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Serving 1scone Calories 285kcal (14%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Sodium 507mg (21%) Fiber 1g (4%) Sugar 13g (26%)