These vegan lemon poppy seed scones really hit the spot! Vegan baking marks a delightful evolution in the culinary world, inviting us to explore more plant-based treats. Although I do not adhere to a vegan diet personally, I love vegan baking! Embracing egg-free and dairy-free alternatives, this recipe for vegan lemon poppy seed scones is a testament to how we can enjoy classic flavors in a new way. These scones blend the zestiness of fresh lemons with the subtle crunch of poppy seeds, offering a scrumptious and nourishing addition to any brunch or tea-time spread. I hope you’re ready for some lemon-y deliciousness!
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How to Make Vegan Lemon Poppy Seed Scones
Everything you’ll need:
Lemon Scones Ingredients:
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of 2 lemons
1/2 cup vegetable shortening
1/2 cup unsweetened oat milk (or any plant-based milk)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons poppy seeds
Lemon Glaze Ingredients
1 cup powdered sugar
2 tablespoons fresh lemon juice
Zest of 1 lemon
Baking the Perfect Lemon Poppy Seed Scones
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. Add the vegetable shortening to the dry ingredients and use a pastry cutter or your fingers to cut the shortening into the flour until the mixture resembles coarse crumbs.
4. Pour the oat milk, lemon juice and vanilla into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the poppy seeds.
6. Turn the dough out onto a lightly floured surface and shape it into a rectangle that’s about 1 inch thick. I like to use a cookie sheet lined with parchment paper that is slightly floured. Then, I have a flat surface and an easy tray to carry the dough to the fridge to chill.
7. Chill your dough in the fridge for about an hour, or in the freezer for about 30 minutes.
8. Cut the dough into triangular wedges and transfer them to the prepared baking sheet, leaving some space between each scone. Make sure you use a fresh piece of parchment paper for baking and not the same parchment paper you used for chilling. You want clean parchment paper, or things will get burnt and smelly in your oven!
9. Bake for 15-18 minutes or until the bottoms and edges are golden brown. If you wait until the tops are golden brown, the bottoms of your scones might already be burnt!
10. Once the scones are done, allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
11. Whisk together your glaze ingredients in a small bowl. You’ll need one cup of powdered sugar, two tablespoons of fresh lemon juice, and a teaspoon of lemon zest for that extra kick.
12. Drizzle the glaze over the cooled scones. Allow the glaze to set for about 15-30 minutes before serving. This gives it time to harden slightly, creating a delightful contrast to the soft scone beneath.
Enjoy your creation, the perfect balance of tart and sweet, with a cup of tea or as part of a lush brunch spread. These scones are meant to delight the palate and brighten your meal.
Serving and Storage Tips
- Serve them fresh if possible: The ideal time to enjoy these scones is right after they’ve cooled slightly from the oven. The warmth enhances their delicate lemon fragrance and soft texture. If you can’t enjoy them fresh, don’t worry! Just keep them in an airtight container at room temperature.
- Pair with your favorite tea: Complement your scones with a pot of herbal or green tea. The subtle flavors marry well with the zesty lemon touch. Of course, I am a coffee drinker, so I prefer coffee with all food. I thought these scones tasted great with my morning cup of coffee!
- Storage is simple: Keep them in an airtight container at room temperature for up to two days to preserve that just-baked tenderness.
- Refresh in the oven: If they’ve lost a bit of their original charm, a quick warm-up in the oven for a few minutes will revive their inviting texture. Make sure to keep your oven at a low temperature (like 200°F) and only warm them up for a few minutes.
- Add your twist: Feel free to introduce nuts or a hint of vanilla to the scones for a personal flavor profile. The base recipe is delightfully adaptable. Personally, I think blueberries pair very well with lemons. You could easily serve these with a side of blueberries or throw blueberries in the batter if you really wanted to.
If you liked these Vegan Lemon Poppy Seed Scones, check out:
Vegan Blueberry Scones with Lemon Glaze
Vegan Maple Scones with Maple Glaze
Vegan Lemon Poppy Seed Scones
Ingredients
Vegan Lemon Poppy Seed Scones
- 2 cups flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- zest of 2 lemons save the juice too
- 1/2 cup vegetable shortening
- 1/2 cup unsweetened oat milk or other dairy-free milk
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla
- 2 Tbsp poppy seeds
Lemon Glaze
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
- zest of 1 lemon optional
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest.
- Add the vegetable shortening to the dry ingredients and use a pastry cutter or your fingers to cut the vegetable shortening into the flour until the mixture resembles coarse crumbs.
- Add oat milk, lemon juice and vanilla. Mix until just combined.
- Gently fold in poppy seeds.
- Turn dough out onto a lightly floured surface. Shape it into a rectangle that is about 1 inch thick.
- Chill the dough in the fridge for about an hour or the freezer for 30 minutes.
- While your dough is chilling, preheat your oven to 400°F. Line some baking sheets with parchment paper. You might need 2 or 3 baking sheets, and you may have to bake in multiple batches.
- After your dough has chilled, cut it into triangular wedges. Place the wedges on your prepared baking sheets, leaving space between each scone so they can expand a bit.
- Bake for 15-18 minutes, or just until the bottoms and edges start turning a bold grown.
- Allow the scones to cool before adding the glaze.
- After your scones have cooled, whisk together all of your glaze ingredients until smooth. Drizzle lemon glaze over vegan lemon poppy seed scones.
