These vegan lemon poppy seed scones are soft, bursting with citrus flavor, and topped with a floral lavender icing you won’t find anywhere else. It’s gluten-free and dairy-free, making it perfect for weekend brunch or afternoon tea.
I’ve made a lot of vegan lemon baking over the years, including lemon poppyseed muffins and vegan lemon cake, but these scones might be my new favorite. The combination of zesty lemon and floral notes of lavender makes it special.
Dried lavender is steeped in boiling water to create this delicate, aromatic tea. It turns a regular powdered sugar glaze into something that makes people want to stop and ask, “What is that?” It’s very subtle, but has enough presence to make this scone memorable.
What’s the difference between these Vegan Lemon Poppy Seed Scones?
I tested a lot of vegan scone recipes before coming up with this one. What’s the biggest problem I’ve always faced?Scones that fall apart as soon as you pick them up. Vegan baking without eggs and butter can quickly go awry if you’re not careful about hydration.
The best way to avoid that is vegan buttermilk. Mixing soy milk and lemon juice creates a tangy, slightly thick liquid that keeps the scones soft without thickening them. This is the same technique I use for my dairy-free pancakes, and it works beautifully here.
These scones are also gluten-free. If you want to go grain-free, I’ve included an almond flour version in the recipe card below. Both variations will work, but the texture will be slightly different.
Key ingredient notes and substitutions
See recipe card for complete ingredients and measurements.
Gluten-free all-purpose flour: Different GF flour blends have different starch ratios, so if it already contains baking powder, reduce the amount of fermentation a little. Bob’s Red Mill 1-on-1 also works well here.
Dried edible lavender (optional): Be sure to use edible-grade lavender. A little goes a long way. Soaking 1 teaspoon in 3 tablespoons of water will give you the perfect consistency for icing without sacrificing the lemon flavor. You can find these at Whole Foods or Amazon.
Soy milk: I prefer soy milk here because the protein helps create a more structured crumb. You can also use it in place of almond milk, but expect a slightly fluffier and more delicate texture. Oat milk also works well, but it can make your scones a little denser.
Cold vegan butter: Temperature matters. The butter needs to be cold to create the little pockets that make the scones crispy. I cube it and put it in the freezer for 10 minutes before using. Miyoko and Earth Balance both work well.
Peel the lemon: Use a microplane to peel only the yellow part, not the white skin underneath. One medium lemon will yield about 1 tablespoon of zest. I used this in this recipe.
How to make vegan lemon poppy seed scones
These scones come together quickly. Check recipe notes for details.
Let’s start with lavender tea. Boil 3 tablespoons of water and pour it over the dried lavender. Let soak for 4-5 minutes while you prepare everything else. This allows the lavender to release its oil without the bitter taste.
Make vegan buttermilk. Combine soy milk and lemon juice and let stand for 3 to 4 minutes. You can see that it is starting to harden slightly. That’s exactly what you want.
Combine dry ingredients. Combine gluten-free flour, cane sugar, poppy seeds, baking powder, salt, and lemon zest. Run your fingers through the skin to help distribute the lemon oil throughout the flour.
Cut into the butter. Add the cooled cubed vegan butter and mix with your fingers. You want a mixture with a sandy texture and visible pea-sized pieces of butter remaining. These create a flaky layer when baking the scones.
Add wet ingredients. Pour in the vegan buttermilk and vanilla extract. Mix gently until a fluffy dough forms. Don’t overdo it. Some dry pieces are okay because they will come together when shaping the dough.
Adjust the shape of the dough. Turn out onto a lightly floured surface and pat into a circle about 1 inch thick. Cut into 8 equal pieces and transfer to a baking sheet lined with baking paper.
Bake at 400°F for 18-20 minutes. The scones are done when the tops are golden brown and the center feels firm when lightly pressed. Let cool on the pan for a few minutes, then transfer to a wire rack.
Make the lavender icing and enjoy. Strain the lavender tea into a bowl with powdered sugar and discard the flowers. Whisk until completely smooth. The consistency should be pourable, but not watery.
Once the scones are slightly cooled (but still slightly warm), pour the lavender icing over the top. The warmth will help the icing harden, creating a beautiful glossy finish.
Almond Flour Version of Lemon Poppy Seed Scones
If you want a grain-free option, almond flour is a good alternative.
There are a few things you should know. The almond flour version requires flax eggs for binding. Shaped scones should be chilled for 15-20 minutes before baking. Otherwise, it will lose its shape.
The texture of these scones is softer and a little more crumbly than the GF all-purpose version. Scones will harden as they cool, so be sure to let them cool completely before handling them.
Bake at 375°F (slightly lower temperature than the main recipe) for 20-25 minutes. If you like almond-based pancakes, you might also like my vegan almond flour pancakes.
Tips for making the best scones
Do not abuse the fabric. This is the most common mistake. If it’s overworked, gluten will be produced (and in the case of GF flour, starch will be overworked), resulting in a hard, dense scone. Mix until just combined and stop.
Keeps everything cold. Cold butter is non-negotiable. If your kitchen is warm, place the mixing bowl in the refrigerator for a few minutes between steps.
Use fresh baking powder. Baking powder loses its potency over time. If it’s been sitting in a cabinet for more than six months, it might be time to buy a new container.
If using regular flour instead of GF: Reduce baking powder to 1 tablespoon (from 1 tablespoon plus 1 teaspoon). GF flour blends require more baking powder to achieve the same rise.
FAQ
Lavender has a slightly sweet floral scent with a hint of herbs. When used in small amounts, it adds a delicate scent, almost like a perfume. You can also soak it in milk for a richer flavor if you prefer.
absolutely. Vegan butter and plant-based milk work perfectly here. Vegan buttermilk provides both the acidity needed to activate the baking powder and the moisture to create a soft crumb. In the almond flour version, the flaxseed eggs add binding.
We recommend GF all-purpose blends that contain xanthan gum, such as Schär, King Arthur, and Bob’s Red Mill 1-to-1. These blends are formulated to mimic the structure provided by gluten.
Avoid overcooking and make sure your vegan butter is properly chilled. Vegan buttermilk is also very helpful.
Scones can be stored in an airtight container at room temperature for up to 2 days. For long-term storage, freeze scones without ice for up to 2 months. Thaw at room temperature and add fresh icing.
More vegan baking recipes to try
If you like this recipe, you’ll love my other vegan baked goods. These vegan cinnamon rolls use the Japanese Tang Zhong method and are incredibly soft. For another gluten-free breakfast, try these gluten-free vegan blueberry muffins.
And if you’re planning a full spread, check out my collection of vegan brunch recipes for more ideas. These scones are also great for gluten-free potlucks.
recipe card
Quantity: 8 scone
calorie: 338kcal
material
for scones
1/2 cup soy milk1 tablespoon freshly squeezed lemon juice2 cup GF all-purpose flour I used Schar brandâ…“ cup cane sugar1 tablespoon poppy seeds1 tablespoon baking powder + 1 tsp1 lemon, with zest1/4 teaspoon saltâ…“ cup cold vegan butter, diced1 teaspoon vanilla essence
for icing
3 tablespoon water, boiling1 teaspoon dried lavender1 cup powdered sugar used cane
Instructions
Soak the lavender: Bring water to a boil. Pour water over the lavender and let it soak for 4-5 minutes. Use this for icing.
Prepare scones. Preheat oven to 400F. Place parchment paper on a baking sheet.
Add soy milk and lemon juice to a bowl. Let stand for 3-4 minutes to make vegan buttermilk.
Meanwhile, combine GF flour, cane sugar, poppy seeds, baking powder, salt, and lemon zest.
Add the vegan butter and mix in with clean fingers. The dough should have some flecks of vegan butter.
Shape the dough into a 1-inch thick circle. Cut the dough into 8 scones and place them on a baking sheet.
Bake the scones for 18-20 minutes.
Make the icing. Strain the lavender and mix with the powdered sugar and lavender tea. Whisk until well mixed.
Spread the prepared icing over the scones. Enjoy as you wish.
Precautions
Using almond milk instead of soy milk will make the dough fluffier, while using soy milk will make the dough denser.
You can also make lavender milk for the icing. Just soak lavender in milk. The flavor will be richer.
For the almond flour version:
Ingredients: 2 cups almond flour, 1/3 cup sugar, 1 tablespoon poppy seeds, 1 tablespoon baking powder, 2 tablespoons cornstarch or tapioca starch, 1/4 teaspoon salt, zest of 1 lemon, 1/2 cup almond milk, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 tablespoon ground flaxseed + 2.5 tablespoons water (mix and let stand for 5 minutes), 1/3 cup cold vegan butter.
How to make it: Make a flax egg by grinding flaxseed and mixing it with water and leave it for 5 minutes until it forms a gel. Make vegan buttermilk by mixing almond milk and lemon juice and let it sit for a few minutes. Combine dry ingredients in a large bowl. Add cold vegan butter (diced or grated) and mix into the dry mixture until small flour forms. Add the flaxseed eggs, almond milk mixture, and vanilla. Mix gently until a soft dough forms. Shape into a thick disc (about 1-11/2 inches) and cut into 8 triangles. Chill the shaped scones in the refrigerator for 15-20 minutes. Bake at 375F for 20-25 minutes until golden brown. Allow to cool completely before handling. It will solidify as it cools.
nutrition
Provided by: 1scone | calorie: 338kcal | carbohydrates: 52g | protein: 4g | fat: 14g | Saturated fat: 6g | fiber: 4g
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