Vegan Lemon Poppy Scones

Vegan Lemon Poppy Scones

63
JLGARRET 0

"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

25 m servings 240 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

63
  1. 74 Ratings

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Most helpful positive review

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 al...

Most helpful critical review

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!

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 al...

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!

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

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 recomme...

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...

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 f...

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 ...

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!

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 disapointin...