Vegan Lemon Poppy Seed Scones

Vegan Lemon Poppy Seed Scones


73 people made this

Delicious lemon poppy scones that also happen to be vegan. This recipe can be changed quite easily as the proportions are very forgiving. Experiment with different sweeteners and flours if you like.


Serves: 12 

  • 2 cups (250g) plain flour
  • 3/4 cup (185) white sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 175g margarine
  • 2 tablespoons poppy seeds
  • 1 lemon, zested and juiced
  • 1/2 cup (125ml) soy milk
  • 1/2 cup (125ml) water

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Preheat the oven to 200 degrees C. Grease a baking tray.
  2. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour.
  3. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water then gradually stir into the dry ingredients until the batter is moistened but still thick like scone dough. You may not need all of the liquid.
  4. Spoon 1/4 cup sized dollops of batter onto the greased baking tray so they are about 7cm apart.
  5. Bake for 10 to 15 minutes the preheated oven until golden.

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