Scones + lemon zest + poppy seeds = spring baking perfection.
Our usual string of dreary winter days has been peppered with the odd luxuriously warm and sunny day. Thank goodness because I was starting to wonder if spring still existed! These are the days where you can't help but open the windows to let in a little sun and a breeze.
We were treated to one of those lovely days last week. Ugh, it was glorious. I took it as an opportunity to slow down a little and get reacquainted with my first food love: baking.
The day was just perfect. My kitchen was completely clean (not normal) and newly rearranged. I put on some happy music before taking my time finding the perfect scone recipe to adapt and veganize. I went slowly adapting the ingredients and amounts, making sure to account for moisture, fat content, etc., while simply enjoying the task at hand. It's not often that a day can feel so perfect and I can feel properly in the moment. It was so simple, so rejuvenating, and just plain perfection. Oh, and the smell of fresh air, lemon zest, and fresh baking is a delightful combination.
The scones turned out just right on the first try. Not-too-sweet, perfectly lemony, light, and drizzled in a bright, sweet lemon zest glaze. These are exactly what you need to bake on a beautiful nearly-spring day. They're lovely with a mug of hot tea, and if you so desire, a touch of vegan butter and your favourite jam - blueberry or raspberry is my vote 🙂 Enjoy!
Today's recipe is brought to you courtesy of Silk! I'm thrilled to tell you that we'll be collaborating with Silk to provide delicious dairy-free recipes throughout 2016. Silk has been my go-to brand for non-dairy milk for ages and I couldn't be more excited for this partnership. Today's recipe features Silk's Unsweetened Organic Soymilk, my go-to for baking! Thanks to its high protein content (7g per cup!) it easily replaces dairy milk in most recipes. Silk's Soymilk also happens to be non-GMO, 100% cholesterol free, low in saturated fat, high in calcium, and free of artificial colors and flavours!
This post is sponsored by Silk. We love Silk for providing a delicious variety of non-dairy plant milks, from your typical soy and almond milks to cashew, coconut, and non-dairy milk blends! All opinions and text are my own.
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Vegan Lemon Poppy Seed Scones
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Category: Baking, Quickbreads
- Cuisine: Vegan
Not-too-sweet, perfectly lemony, light, and drizzled in a bright lemon zest glaze. These are exactly what needs to be baked on a beautiful nearly-spring day! They're perfect with a mug of tea, and if you so desire, a touch of vegan butter and your favourite jam.
Lemon Poppy Seed Scones
- 1 ¾ cups unbleached all purpose flour
- 1 ½ tbsp granulated sugar
- ½ tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp poppy seeds
- zest of 1 lemon (finely chopped)
- ¼ cup coconut oil (chilled)
- ¾ cup + 1 tbsp Silk Unsweetened Organic Soymilk
- 1 tbsp coconut oil (melted)
- 2 tbsp Silk Unsweetened Organic Soymilk (warm)
- 10 ml lemon juice
- ¾ cup icing sugar
- 1 tbsp lemon zest
Lemon Poppy Seed Scones
- Preheat oven to 400F.
- Combine all dry ingredients, including poppy seeds and lemon zest.
- Add the chilled coconut oil to the dry ingredients. Use your hands to cut the coconut oil into the dry ingredients. Continue working the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (I find it helpful to chill my hands by rinsing them under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
- Add the soy milk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter. Knead about 8-12 times before rolling out on a well-floured counter. The dough should be about 1" thick. Cut into rustic triangles (about the size of a deck of cards.)
- Transfer to a parchment paper lined baking sheet (leaving at least ½" between scones) and bake for 10 minutes. They should be golden brown.
- Cool before glazing.
- Combine the warm soy milk, coconut oil, lemon juice, icing sugar, and lemon zest. Whisk until combined. Add more soy milk for a thinner glaze (good for dunking the entire scone), add more icing sugar for a thicker glaze (great for drizzling). Once the scones are cooled, drizzle or dunk in glaze. Enjoy!
For best results, make sure to measure your flour accurately! How to Measure Flour Cream Scones recipe adapted from On Cooking - Fourth Edition
I made these scones today, and they were delicious. They were fluffy and crisp on the edges. I didn't have any poppy seeds, so I left them out. Instead of soy milk, I used coconut milk. 10/10 would make again!
Just lovely! I actually baked these today on a stupidly hot day. I hadn't chilled my coconut oil so I subbed it for some vegan margarine that I had in the fridge. They worked but required a little more flour and required me to work quickly. I suspect they'll be even more delicious next time when I use chilled coconut oil. The zesty drizzle is an absolute treat!
That sounds great Sarah! You can definitely use vegan butter in place of the coconut oil. For best results use something like Earth Balance (or any vegan butter/margarine that's solid when chilled) and cut it into the dry ingredients. You shouldn't need to add any extra flour and the scones will turn out flakier. I'm so glad you like them!
This is a great recipe. I have made them twice now, both batches turned out beautifully. Family couldn't believe there was no dairy. I'll be making the savory scones today!
Thank you so much Ali! I'm glad your family enjoyed them 🙂
I folowwed the recipe but I used rice flour INSTEAD and Im baking now for 25min and they still look unbaked I dont know :(((
Ohh... I'm sorry I don't work with a lot of gluten-free flours! I'm not sure how using rice flour would affect these, I'm sorry. I'd just bake them for longer and hope for the best!
My dough was so sticky I couldn’t roll it out / make a shape? I followed the recipe exactly
It should be quite sticky but you can just add more flour if it's too wet!
How many scones does this recipe make? Thanks a bunch, they sound delicious!
Hi Kristen! This recipe makes about 8-12 scones. I hope that helps! Thank you so much!
Thank you for this vegan recipe! I just tried it but the dough came out way too liquidy, I had to use like twice the amount of flour to be able to kneed it. Is 3/4 cup of soy milk really the right amount? What could I be doing wrong? Thanks!
Oh my, these were DELICIOUS. Followed the recipe exactly as is and they came out perfectly. I was nervous because I'm a novice baker and I tend to mess up the dough with over mixing... but not this time!! Thanks so much for this vegan perfection, it's going to be my go to weekend treat.
They were soooo gooood!!! I would only leave the baking soda out as I could taste it a bit, but otherwise AMAZING!
Yay! Thanks so much Javi! I'm glad you liked them 🙂
Do you have the ingredients in weights? Eg. Grams
How many scones does this make? Thanks!
Hi Jenn! This recipes makes about 12 scones 🙂
Wow! Blew me away first bite.
Yay! Thanks for commenting Sienna!:D
Hi Brittany! I'm making these for a class project-mainly for those with dietary restrictions, any thoughts on almond vs. coconut flour for this recipe? (to make then gluten free?)
I'm so sorry Katie, I'm not very knowledgeable about gluten-free baking yet. I'm pretty sure a gluten-free flour blend would work best, but between almond and coconut I'm just not sure. Sorry!
Can I use sunflower or canola oil instead of coconut??
Hi Sherissa! No you can not use sunflower or canola oil instead of the coconut. Coconut oil is solid at room temperature which sets it apart from liquid oils like olive, canola, sunflower, etc. If you need to substitute the coconut oil you're best to use vegetable shortening or vegan butter/margarine (something solid at room temp.) Hope that helps!
Can you use Almond Milk instead of Soy?
How many does this recie make? How good do they last? Can I freeze them?
The recipe makes about 8 scones. If you won't eat them within a day (or two days if you're willing to toast them), I would recommend freezing the leftovers.
I made these for Mother's Day today and my mum loved them. I used chia instead of poppy. We had them with lemongrass, cinnamon and ginger tea! So good and so easy to make 🙂
That's awesome! I love using chia seeds in lemon poppyseed recipes, so great!
I made these scones with my three year old son! I didn't have poppy seeds, so I used chia seeds; they worked great. They were so tasty!!! Thank you so much for this amazing recipe 🙂
Yay! Thanks Lilly, that's fantastic to hear! 😀
Hi! How many does this make?
These scones look so bright and cheery! Definitely perfect for spring 🙂
Thank you Erin! 🙂
I made these tonight and they're wonderful! This was my first time making scones. I still consider myself a dough newbie, but even for me this recipe was super easy and they came out light, fluffy, yet a bit doughy, and the glaze just added a terrific zing. They even look just like your pictures! I must admit my only prior experience with eating scones were the dense, cold, hard-frosting scones sold at Starbucks (prior to going vegan), that I would sometimes break down and buy when I happened to go in there starving. I KNEW there had to be more to scones and there TOTALLY IS. These tasted like a little bit of heaven. I'll be making these often. Thank you!
Thanks Ivy! I'm glad you enjoyed these scones 😀
These look gorgeous. I've always loved poppy seeds, though admittedly I don't usually pair them with lemon. Sounds like a great combination though. Thanks for sharing!
These vegan scones look mouth watering good and that lemon drizzle icing...mmm
Beautiful baking and photography---wow!
Jared @ thehesitantchef.com
These scones look so delicious! I love lemon poppy anything! I'm game.
These scones look wonderful!! I can appreciate a good vegan baking recipe...
I adore scones and it took me a while to find the perfect recipe. Mine have to be crumbly, not cakey. Although I baked quite a few vegan sweets, never scones. Yours look wonderful, I might give it a try!
Lemon poppy seed in any form is a hit in my house. And these look phenomenal so will definitely be baking a batch soon.
Scones baking in the oven makes everything better. Even winter. And so do those random warm, sunny, spring-like days we've had scattered throughout winter! Gives us hope 😉
I've never made vegan scones. I should really give these a try! Will need to pick up some dairy-free milk first. I wonder if this recipe would work with the Silk coconut milk. I love coconut!
Oh yes, I'm sure any non-dairy milk would work just fine here!