Vegan Lemon Poppy Seed Scones
These vegan lemon poppy seed scones are a delightful, zesty breakfast treat! You can easily whip these up with just a few ingredients and a little bit of time.
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.