Vegan Lemon Poppy Seed Scones

    (78)
    25 minutes

    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.


    73 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (78)

    Reviews in English (66)

    by
    59

    The taste of these were great, wonderful even. Though they did not act like scones at all. More similar to angel cake in texture, and they didn't rise very much. I did not put in the water at all, only a bit less than half a cup of soy milk, and 2 small lemons rather than one normal one. NOTE, please read!: To all my non-vegan friends, if you make this recipe for your vegan friends and family, DO NOT use normal margarine. It is NOT vegan. Please use 'Earth Balance' which will be in the natural section of your grocery store, or if you cannot find this one where you are, try to find a margarine that says 'lactose free' and read the ingredients to make sure there is no 'whey' or 'casien'. Thank you.  -  26 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    36

    My vegan sister absolutely loved these! My suggestion is to use only half of the liquid if you want a scone, if you want a poofy cookie, use most of it. Regardless, they were a hit!  -  07 Feb 2005  (Review from Allrecipes USA and Canada)

    by
    25

    These were extremely tasty and my husband devoured them! I used all of the milk but only half of the water in the recipe.  -  05 Sep 2008  (Review from Allrecipes USA and Canada)

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