Reviewed: Oct. 25, 2009

I barely use a fraction of the amount of liquid suggested, and it still usually turns out more of a cookie than a scone. However, it is very flexible. I don't use vegan ingredients (I prefer real better to margarine and never have soy milk on hand) but I and mine enjoy the lemon poppy version as well as others like raspberry flavoring. :)

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Equus48

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Reviewed: Oct. 11, 2009

These were okay, but not really very "sconey". I agree that they turned out much like fluffy pancakes. You won't need but half of the liquid that is called for, so watch out for that. I also recommend adding a tsp of vanilla extract to the batter.

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lunachick06

Cooking Level: Intermediate

Living In: Ukiah, California, USA

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Reviewed: Jul. 31, 2009

I hate to give a bad review, but this is not a scone. I am not vegan, but wanted to try a lemon poppy seed scone and since there are only two recipes on this site I tried this one. These were flat and basically resembled little pancakes. They had no lemon flavor even after I used 1/4 c. lemon juice vs. 1/2 c. of water. Since I'm not vegan I used whole milk vs. soy milk which is preferable in a scone.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jun. 15, 2009

I omitted the lemon and poppyseed and added a handful of chopped fresh mint and a 1/4 tsp of mint extract. I also put them in a muffin pan the second time around. They came out soft and delicious.

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D Bolton

Cooking Level: Intermediate

Living In: Strathroy, Ontario, Canada

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Reviewed: May 24, 2009

So darn good!

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Christina

Cooking Level: Intermediate

Home Town: Newport, Oregon, USA

Living In: Redmond, Oregon, USA

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Reviewed: Apr. 4, 2009

We aren't vegan, but I ran out of eggs wanted to make a yummy breakfast that would incorporate some lemon curd I'd made earlier in the week. These were perfect! I made some major adjustments however. I substituted 1/2 c. butter and 1/4 cup applesauce for the margarine, omitted the water, and used real milk. I also only used 1 Tbsp. of poppyseeds, which was plenty. My only complaint is that these spread out like cookies when baking and looked more like poppyseed pancakes. But they tasted great drizzled with lemon curd! I'll make them again and refrigerate the dough so they won't spread.

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Mrs. J

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Reviewed: Mar. 25, 2009

The flavor of these were great, but they didn't come out right for me. They were a lot like very flat baked lemon/poppy pancakes. I imagine, from reading the rest of the reviews, that the problem could have been the amount of liquid. I will probably not make these again.

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Jess

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Reviewed: Mar. 24, 2009

These are great! Very easy to make as well. Like the other reviewers, if you want it to be more "sconeish" use less liquid. Also note that if you want it to be truly vegan, then you shouldn't use regular margarine! That is a no no. I also use raw sugar and wheat flour and they still turn out well.

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Valerie

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Reviewed: Feb. 4, 2009

This is not a scone recipe, in my opinion. I used half the liquid and they still did not hold their shape. This recipe definately needs re-testing! The ratio of dry to liquid is way off. If you want a scone, do not try this. (I am amazed at the wide range of reviews.)

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pjn

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Reviewed: Jan. 27, 2009

i don't know what happened, but the scones didn't hold their shape at all. in fact, they went out over the edge of the cookie sheet and burned on the bottom of the oven. altogether disapointing. =(

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JoyBoe VonHeldenberry

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Nov. 17, 2008

What a nice treat. I love the combination of lemon and poppyseeds. I was surprised by how much they spread in the oven, despite my omission of the 1/2 c. water. I think I'll try these again with a touch more flour, less milk, 3t. baking powder instead of 4t., and parchment paper instead of greasing the pan. Thanks for the lovely recipe!

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floofery

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Reviewed: Nov. 5, 2008

I didn't have poppy seeds, so maybe that was the problem, and I might have added too much liquid because they were quite cake-like, and not very scone-y, Probably won't make them again.

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betsdanforth

Cooking Level: Intermediate

Home Town: Shenandoah, Iowa, USA

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Reviewed: Sep. 5, 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.

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Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Jun. 17, 2008

I made these for a ladies church brunch. They were a hit with everyone and I was beseiged for the recipe. The first batch I followed the directions to the letter. They did look alot like cookies and were softer than I think a "Scone" should be. They still received raves by all. The second batch I tried the suggestion of substituting Orange and Cranberry in the place of the lemon and poppy seed. I also used only soy milk, no water. I made the dough stiffer and rolled it out so I could cut triangles. This worked great. The scones were just a bit heavier but still delightful and soft. this recipe is a real "Keeper".

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Michael

Cooking Level: Expert

Living In: Fresno, California, USA

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Reviewed: May 15, 2008

my favorite new cookie / dessert recipe. always double the recipe and 1/2 - 3/4 the amt of poppy seeds.

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kimgae

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Reviewed: Mar. 31, 2008

These were really yummy, although i didn't make them vegan (used regular milk and butter). I used whole wheat and still didn't need all the liquid. I will use less next time but my husband loved them and thinks they are the best!

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ds

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Reviewed: Feb. 18, 2008

I used the main recipe for my guideline and made a few alterations for a different variation. I'm not a huge lemon fan... instead came up with orange cranberry scones. I used orange zest instead of the lemon, substituted fresh squeezed orange juice in place of the water, added 3/4 cup dried cranberries, and a teaspoon of cinnamon. It was a hit!

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kateri

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Reviewed: Feb. 10, 2008

Make smaller balls on cookie sheet. Add more lemon.

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Sarah

Home Town: Breckenridge, Colorado, USA

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Reviewed: 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!

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cattabella

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Katy, Texas, USA

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Reviewed: Jan. 21, 2008

These were great! I used all the soy milk/water because my husband likes the scones more moist and we both laughed because they do look like giant cookies. Defiantly a keeper and a recipe to have fun with. Thanks.

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Jennifer

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Vegan Lemon Poppy Scones

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