These scones are so light, lovely, and floral – perfect for a tea party, brunch, or any time when you just want to feel fancy! Almond meal and coconut flour gives these scones a lovely texture, and makes them totally gluten-free, to boot!

Lemon Poppy Scones With Raspberry Lavender Glaze [Vegan, Gluten-Free]

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Cooking Time



  • 1 cup almond meal
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • Dash of salt
  • 1-2 tablespoons coconut oil, in solid state
  • 1 tablespoon poppy seeds
  • 1/2 cup cane sugar
  • Zest and juice from 1 lemon
  • 3/4 cup soy milk
  • 5 fresh raspberries
  • 1/2-1 cup powdered sugar
  • 1/2 teaspoons lavender syrup*
  • Water, as needed for consistency (I barely used any – a drop goes a long way!)


To Make the Scones:
  1. In a large bowl, add almond meal, coconut flour, baking powder, and salt. Whisk until combined.
  2. Add cold coconut oil bowl and work it in with fingers until the mix is slightly crumbly.
  3. Add poppy seeds, cane sugar, lemon zest, and juice to dry ingredients. Stir until well combined.
  4. Add soy milk and work with your hands until dough is crumbly but moist. If it is more moist than crumbly, add a little more almond meal/coconut flour.
  5. Work dough into the shape of a disk and set on a parchment-lined baking sheet.
  6. Cut scones into triangles and put in a 400°F oven for 20 minutes.
  7. Bake until golden and crispy on edges, then allow to cool before glazing.
To Make the Glaze:
  1. Add ingredients until you get desired consistency and glaze however you’d like.


You can find lavender syrup at specialty baking stores, or make your own by taking a small amount of dried or fresh culinary lavender and simmering it in equal parts sugar and water until the mixture is reduced and slightly thickened.


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