Vegan Lemon Poppy Scones Recipe - Allrecipes.com
Vegan Lemon Poppy Scones Recipe
  • READY IN 25 mins

Vegan Lemon Poppy Scones

Recipe by  

"Delicious lemon poppy scones that happen to be vegan. Note, this recipe can be changed up quite easily. And the proportions are pretty forgiving, too. Experiment with different sweeteners and flours if you like. These are very adaptable."

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Ingredients Edit and Save

Original recipe makes 12 scones Change Servings
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Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  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. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.
  3. Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.
  4. Bake for 10 to 15 minutes the preheated oven, until golden.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2006

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.

 
Most Helpful Critical Review
Apr 15, 2005

This recipe is extremely flawed. The "dough" all but turns to liquid on the cookie sheet, and I ended up with batter all over the bottom of my oven. Retest this recipe!

 
Feb 07, 2005

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!

 
Sep 05, 2008

These were extremely tasty and my husband devoured them! I used all of the milk but only half of the water in the recipe.

 
Jan 19, 2007

This recipe is very innovative and not to meaniton, delicious! I made these for a bake sale as a vegan option and they sold out! Very flavorful and the texture is nice and soft. I highly recommend these to both vegans and non-vegans.

 
Jan 30, 2008

I loved this recipe. The first time I followed it exactly and it was good. Then I messed around with it creating lots of variations including adding rawsugar and less flour with dark choclate to create "dessert" scones that I served with heated and thinned fruit preserves. This is a basic recipe to have on hand and then to play around with till you find perfect variations. Thanks for sharing!

 
Nov 09, 2007

This is a very good recipe. It turned out more like a cookie then a scone.. So use half the liquid but keep all the lemon and lemon juice.. so try to cut down on the water and soy milk .I also found vanilla soy milk added more sweetness to it. remember that on more humid and wet days you will require LESS liquid and on dryer days more liquid. So only add small bits at a time. and once it form a giant ball, stop mixing and do what needs to be done to prepare it for cooking. What ever liquid is left, toss it same with what ever dry is left in the bowl.

 
Oct 11, 2007

These are delicious and I loved the consistency. I didn't have any lemons on hand so I used an orange and they turned out great. Thanks! I have already made 2 batches this week! They also taste great warm with jam on them like a biscuit.

 

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Nutrition

  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 354 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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