These plant-based lemon poppy seed scones are a perfectly refreshing treat. Featuring fragrant lemon peel, a delightful poppy seed crunch, and a tangy lemon glaze, they offer a sophisticated, citrus-forward flavour.
Enjoy these bright, zesty scones alongside a warm cup of Assam tea for the perfect afternoon break.
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Why you’ll love this recipe
✔ Bright, zesty flavour — real lemon peel and juice throughout
✔ Crisp outside, tender inside — thanks to cold vegan butter
✔ Layers of flavour — zesty, sweet, and subtly nutty in every bite
✔ No eggs, no dairy — simple plant-based ingredients
✔ Perfect with a cup of tea
Zesty Lemon Poppy Seed Scones Recipe
Ingredients（16 pieces）
Ready in : 1 hour 30 minutes
Scone dough
- Plain flour: 270g
- Baking powder: 3g
- Plant-based butter: 80g
- Sugar: 100g
- Soy milk: 85g
- Lemon juice : 5g
- Poppy seeds: 20g
Candied lemon
- Organic lemon: 1
- Sugar: 20g
Icing
- Lemon juice : 10g
- Icing sugar: 50g
Step-by-step instructions
[1] Prepare the ingredients
Sift the plain flour and baking powder into a large bowl.
[2] Chop the lemon peel
Wash the lemon and peel it thinly. Cut it into 2mm cubes.
If you’re making candied lemons for garnish, slice some with the peel still on.
[3] Make some candied lemon
Place the finely chopped lemon peel and sliced lemon, 20g of sugar and 1 tablespoon of water in a small saucepan and bring to the boil over a medium heat. Once boiling, reduce the heat to low and simmer for about 5 minutes, taking care not to let it burn. When the lemon peel has become translucent, remove from the heat and leave to cool.
[4] Mix the flour and butter
Place the sifted plain flour and baking powder into a food processor. Add the cold vegan butter and pulse until the butter is finely crumbled.
*If you don’t have a food processor, add the vegan butter to a bowl containing the flour and use a pastry cutter to cut the butter into the flour until it’s finely crumbled ☺︎
[Tip!] Using cold butter ensures a light, flaky texture!
[5] Add the remaining ingredients
Once the butter has been cut into fine pieces, transfer the mixture to a bowl. Add sugar, lemon juice, soy milk, cooled candied lemon and poppy seeds, and mix roughly with a rubber spatula.
[6] Pull it together by hand
Once the dough has been roughly mixed, press it down with your hands . Place the crumbly part on top of the dough, gently press it down, and repeat this process to form layers.
[7] Rest the dough
Once the dough has come together, transfer it to a container, cover it with a lid, and leave it to rest in the fridge for about 30 minutes.
[Tip!] Letting the dough rest prevents it from shrinking and ensures it’ll be baked beautifully!
[8] Shape the dough
Preheat the oven to 180 degrees. (356°f)
Take the dough out of the fridge and place it on a lightly floured work surface. Using a rolling pin, roll out the dough a little. Holding the dough down from the sides with your hands, shape it into a square measuring16 cm by 16 cm.
[9] Cut the scone dough
Using a lightly floured sharp knife and cutting the dough straight down from above in one swift motion to create your desired shape.
[Tip!] By cutting straight down rather than slicing, the dough won’t be pulled, and the layers will be cut cleanly ☺︎
[10] Bake the scones
Once the dough has been cut, lift them from underneath to prevent it from breaking, and transfer them to a baking tray.
Bake them in the preheated oven for about 25 minutes.
Once the surface is golden brown, remove from the oven and leave to cool.
[11] Make glaze
Whilst scone’s cooling, make the glaze.
Put the icing sugar into a small bowl. Add some lemon juice (about 10g) and stir well with a spoon to dissolve the icing sugar.
*Add the lemon juice a little at a time and adjust to your preferred consistency ☺︎
[12] Brush the glaze and Top with candied lemon
Once the scones have cooled down a little, brush the glaze over the surface and top with candied lemon.
[13] Once they have dried, you are done!
Once the glaze has dried, they’re ready! The refreshing scent of lemon is perfect for summer. Ideal for picnics and summer house parties 🍋
FAQ
They’ll keep for about 3 days in a cool spot.
Yes — it keeps in the fridge for about a week. It’s worth making extra, too; it’s lovely stirred into other bakes like a pound cake.
No problem — the scones are still delicious without them.
Zesty Lemon Poppy Seed Scones | Plant-based recipe
Ingredients
- 270 g Plain flour
- 3 g Baking powder
- 80 g Plant-based butter
- 100 g Sugar
- 85 g Soy milk
- 5 g Lemon juice
- 1 Organic lemon
- 20 g Sugar
- 10 g Lemon juice
- 50 g Icing sugar
Instructions
- Prepare the ingredientsSift the plain flour and baking powder into a large bowl.
- Chop the lemon peelWash the lemon and peel it thinly. Cut it into 2mm cubes. If you’re making candied lemons for garnish, slice some with the peel still on.
- Make some candied lemonPlace the finely chopped lemon peel, sliced lemons, 20g of sugar and 1 tablespoon of water in a small saucepan and bring to the boil over a medium heat. Once boiling, reduce the heat to low and simmer for about 5 minutes, taking care not to let it burn. When the lemon peel has become translucent, remove from the heat and leave to cool.
- Mix the flour and butterPlace the sifted plain flour and baking powder into a food processor. Add the cold vegan butter and pulse until the butter is finely crumbled.*If you don’t have a food processor, add the vegan butter to a bowl containing the flour and use a pastry cutter to cut the butter into the flour until it’s finely crumbled ☺︎[Tip!] Using cold butter ensures a light, flaky texture!
- Add the remaining ingredientsOnce the butter has been cut into fine pieces, transfer the mixture to a bowl. Add soy milk, lemon juice, the cooled candied lemon and poppy seeds, and mix roughly with a rubber spatula.
- Pull it together by handOnce the dough has been roughly mixed, press it down with your hands . Place the crumbly part on top of the dough, press it down gently, and repeat this process to form layers.
- Rest the doughOnce the dough has come together, transfer it to a container, cover it with a lid, and leave it to rest in the fridge for about 30 minutes.[Tip!] Letting the dough rest prevents it from shrinking and ensures it’ll be baked beautifully!
- Shape the doughPreheat the oven to 180 degrees. (356°f)Take the dough out of the fridge and place it on a lightly floured work surface. Using a rolling pin, roll out the dough a little. Holding the dough down from the sides with your hands, shape it into a square measuring16 cm by 16 cm.
- Cut the scone doughUsing a lightly floured sharp knife and cutting the dough straight down from above in one swift motion to create your desired shape.[Tip!] By cutting straight down rather than slicing, the dough won’t be pulled, and the layers will be cut cleanly ☺︎
- Bake the sconesOnce the dough has been cut, lift them from underneath to prevent it from breaking, and transfer them to a baking tray.Bake them in the preheated oven for about 25 minutes.Once the surface is golden brown, remove from the oven and leave to cool.
- Make glazeWhilst it’s cooling, make the glaze.Put the icing sugar into a small bowl. Add some lemon juice and stir well with a spoon to dissolve the icing sugar.*Add the lemon juice a little at a time and adjust to your preferred consistency ☺︎
- Brush the glaze and Top with candied lemonOnce the scones have cooled down a little, brush the glaze over the surface and top with candied lemon.
- Once they have dried, you are done!Once the glaze has dried, they’re ready! The refreshing scent of lemon is perfect for summer. Ideal for picnics and summer house parties 🍋
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