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Lemon Poppyseed Scones
[Vegan]

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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Lemon Poppyseed Scones [Vegan]

Dairy Free

Vegan

These Lemon Poppyseed Scones are everything you could ever want in a scone. The flavor is light for spring/summer and they look oh so pretty. Leaving scones in a circle shape is great because it’s 1) less work to form them and 2) they have more nooks and cranny’s for... Read More

Ingredients You Need for Lemon Poppyseed Scones [Vegan]

For the Scones:

1 cup + 2 tablespoons unsweetened almond milk
2 teaspoons apple cider vinegar
3 cups all-purpose flour
2 tablespoons baking powder
5 tablespoons sugar
1/4 teaspoon salt
zest of 3 lemons
2 -3 tablespoons poppy seeds
1/4 cup coconut oil (solid)
1/4 cup canola oil

For the Glaze:

1 1/2 cups powdered sugar
2-3 tablespoons lemon juice

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How to Prepare Lemon Poppyseed Scones [Vegan]

Pre-heat oven to 400°F
Make your glaze – combine the powdered sugar and lemon juice in a bowl and let sit (when you let it sit longer, the powdered sugar breaks down so you don’t get clumps!)
In a small bowl, stir together the almond milk and apple cider vinegar and set aside
In a large bowl, combine the flour, baking powder, sugar, salt, lemon zest, and poppy seeds.
Add in the coconut oil and “cut into the flour” using a fork (You’ll want something that looks like dry sand — not sticky)
Mix in the milk mixture and canola oil. You want to mix until just combined. It’s ok if there are some clumps.
Drop by the 1/4 cup onto a lightly greased baking sheet (or silicone mat). Don’t try to form them. The best thing about scones is the nooks and crannies!
Bake for 15-18 minutes or until slightly browned on the top and firm. Cool for about 5 minutes before icing
Scoop one teaspoon at a time of the glaze and spoon over each scone. Go in order and keep doing this until all scones have a few layers of glaze. Let set completely.