About this recipe:Delicious lemon and poppy seed scones that happen to be vegan. Note, this recipe can be changed quite easily. And the proportions are pretty forgiving, too. Experiment to suit your own tastes as these are very adaptable.
250g plain flour
150g caster sugar
1 tablespoon baking powder
1/2 teaspoon salt
165g dairy free soya spread
1 lemon, zested and juiced
1 tablespoon poppy seeds
120ml soya milk
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat the oven to 200 degrees C / gas mark 6 and lightly grease a baking tray.
Sift the flour, sugar, baking powder and salt into a large bowl.Rub in the dairy-free spread until the mixture is crumbly. I like to use my hands to do this.
Stir in poppy seeds, lemon zest and lemon juice. Combine the soya milk and water, and gradually stir into the dry ingredients until the mixture is moistened, but still doughy. You may not need all of the liquid.
Spoon large plops of the dough onto the greased tray, keeping them 6cm or so apart as they will spread.
Bake for 10 to 15 minutes the preheated oven, until golden.
I'm living in Alabama, USA and my kitchen is not well equipped! We wanted orange scones and so made the substitution of orange zest and juice. We did substitute butter and cow's milk also and had to use powdered sugar instead of the caster grind. But overall were very tasty indeed and we will make them again! - 03 Jan 2012