Vegan Lemon Poppy Seed Scones

5 from 3 votes

Zesty vegan lemon poppy seed scones with a buttery, flaky crumb and a delicious lemon glaze. Ideal for breakfast or an afternoon snack!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch, Dessert, Desserts, Snack

Cuisine: All, American, English

Servings: scones

Calories: 588kcal

Author: Richard Makin

Equipment

Large mixing bowl
small bowl
Sieve
Pastry cutter or food processor
Parchment paper
Large baking sheet
Wire rack
Whisk

Ingredients

For the Scones:

420 g plain white flour all purpose flour
3 teaspoon baking powder
½ teaspoon fine sea salt
1 tablespoon poppy seeds
100 g caster sugar superfine sugar
Zest of 2 lemons finely shredded
120 g vegan butter cold and cut into cubes
100 g vegan yogurt refrigerated, unflavoured, and unsweetened
4 tablespoon lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 tablespoon plant milk any will do, just make sure it’s unsweetened and unflavoured
2 tablespoon Demerara sugar

For the Lemon Glaze

160 g icing sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract

For Serving

Zest of one lemon
1 teaspoon poppy seeds

Metric - US Customary

Instructions

To Make the Scones

Preheat the oven to 200 °C (fan/convection). Line a large baking sheet with parchment paper.
Sieve together the flour, baking powder, sea salt, and poppy seeds in a large mixing bowl.
420 g plain white flour, 3 tsp baking powder, ½ tsp fine sea salt, 1 tbsp poppy seeds
In a separate small bowl, rub together the caster sugar and lemon zest until the mixture becomes fragrant.
100 g caster sugar, Zest of 2 lemons
Whisk the zesty sugar into the flour mixture until well combined.
Add the cold, cubed vegan butter to the flour mixture. Use a pastry cutter or two knives to cut the butter into the flour until no large lumps remain, then rub through with your finger tips. The mixture should resemble coarse crumbs with small, flat pieces of butter throughout. Alternatively, pulse together a few times in a food processor.
120 g vegan butter
In a measuring jug, stir together the vegan yogurt, lemon juice, lemon extract, and vanilla extract.
100 g vegan yogurt, 4 tbsp lemon juice, 1 tsp lemon extract, 1 tsp vanilla extract
Pour the wet ingredients into the dry ingredients. Stir together with a fork until a very shaggy scone dough forms. Be careful not to over mix.
Turn the dough out onto a lightly floured surface and pat it into a roughly 20cm (8 inch) disc. Use a sharp knife to slice the disc into 6 even triangles.
If baking later, wrap the sliced disc in plastic wrap or place it in a ziplock bag and freeze for up to a month.
Arrange the scones on the prepared baking sheet, spacing them evenly. Brush the tops with plant milk and sprinkle with Demerara sugar.
2 tbsp plant milk, 2 tbsp Demerara sugar
Place in the oven and bake for 25 minutes (or 30 minutes if baking from frozen) or until risen and golden brown.
Remove the scones from the oven and transfer them to a wire cooling rack. Allow them to cool for 10-20 minutes.

To Make the Lemon Glaze

In a small bowl, whisk together the glaze ingredients.
160 g icing sugar, 1 tbsp lemon juice, 1 tsp vanilla extract
Once the scones are cooled, drizzle with the glaze mixture and leave to set for a few minutes.

To Serve

Serve the Lemon Poppyseed Scones warm or at room temperature, topped with some fresh lemon zest and a sprinkle of poppy seeds.
Zest of one lemon, 1 tsp poppy seeds
Alternatively, slice and serve with a generous spoonful of vegan yoghurt and blueberry compote or your favourite jam on top.
Store any leftovers in an airtight container for up to 3 days. Reheat slightly in the oven before serving.

Nutrition