Lemon poppy seed scones

    25 min

    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.

    15 people made this

    Serves: 12 

    • 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
    • 120ml water

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 200 degrees C / gas mark 6 and lightly grease a baking tray.
    2. 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.
    3. 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.
    4. Spoon large plops of the dough onto the greased tray, keeping them 6cm or so apart as they will spread.
    5. Bake for 10 to 15 minutes the preheated oven, until golden.
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