Vegan Lemon Poppy Seed Buttermilk Scones

 reading time: 3 min

You can probably tell from the kind – and amount – of blog posts I've recently published that I'm in quite a baking mood lately! (And my fiancé isn't mad about it, haha!)

These scones are filled with plenty of lemon zest, freshly squeezed lemon juice and loads of poppy seeds which give them a nice crunch. I love their size, they're nice and thick, and the lemony glaze fits really well, making it the perfect balance of sweetness and tartness. Plus, this recipe is really easy to follow! All you need is a large bowl and an oven, basically. Well, and ingredients, obviously.

Usually, scones are served with clotted cream and jam, but for these I actually prefer them plain, and perhaps a bit of vegan butter.

This recipe is perfect for Easter and Ostara (though I realize that I'm a little late for these, but bookmark for next spring!) or just for any regular old day! :)


Preparation time: 30 mins
Main ingredients: flour, lemon, poppy seeds
difficulty level: easy
makes: 8 large scones (or 16 small ones)
suitable for: vegan, lactose-free, wheat-free, low-sodium


3 cups spelt flour (type 1050) *
3 tbsp poppy seeds

2 tsp baking powder
1/2 tsp sea salt
1/3 cup raw cane sugar
or brown sugar
1/2 tsp vanilla extract
1/4 cup cold vegan butter (or sub coconut oil or canola oil)
1 cup soy milk (vanilla soy milk is ideal; you can use less vanilla extract if you like)
1 tbsp apple cider vinegar (or more lemon juice)
2 tbsp freshly squeezed lemon juice
est of 1 large lemon (about 1 tbsp)

1/2 cup icing sugar
1-2 tbsp lemon juice
(optional) poppy seeds to garnish

* If you are confused about that flour type, check out this website which explains the difference between German flour types and US-American flour types.  


For the scones:

Preheat oven to 200°C / 400°F. 
In a large mixing bowl, combine all dry ingredients: flour, poppy seeds, baking powder, salt, and sugar. Stir well.

To a separate bowl add soy milk, apple cider vinegar, and lemon juice. Let the mixture rest at room temperature for about 10 minutes. The chemical reaction of
the soy milk and the acid from the lemon juice and/or ACV will cause the milk to thicken and curdle, resulting in vegan "buttermilk".

Add the cold vegan butter to the flour mixture, and use a pastry cutter, or a forks or your fingers, to rub the butter into the flour mixture until it forms pea-size crumble.
Some larger lumps of butter and flour are fine.

Pour the "buttermilk" to the flour mixture, along with vanilla essence and lemon zest. Using a wooden spoon or an electric whisk with a dough hook, mix everything until the dough comes together.

Transfer your dough onto a lightly floured kitchen counter or a piece of parchment paper. Knead dough with floured hands into a huge ball. The dough will be sticky - if it's too sticky, add a little more flour on top. If it seems too dry, add 1 to 2 more tablespoons of plant-based milk.

Place the dough on the parchment lined baking sheet, shape the ball into two flat disks, and use a sharp knife to divide each disk into 4 wedges. Arrange them 2-3 inches apart on the prepared baking sheet to give them room to expand. Re-shape the wedges if necessary.

Optional: Brush the top of the scones with 1-2 tablespoons of plant-based milk.

Transfer baking sheet to the preheated oven, and
bake for 16-25 minutes, or until the scones are risen and golden brown on top, and the edges are dry and hard. Remove from the oven, and leave to cool on the tray for at least 10 minutes, before transferring to a wire rack to cool completely.

Once cool, make the glaze.

For the glaze:

In a small bowl (e.g. the one from the "buttermilk") mix together powdered sugar and lemon juice until smooth. You want a consistency which will pour off of a spoon easily. This glaze is more on the transparent side, so if you want a more white, thick coating, double the amount of powdered sugar!

Drizzle glaze onto the cooled scones, using a spoon or a fork.

Store the scones at room temperature for up to 3 days, wrapped in a towel or in an airtight container. Refrigerate up to 5 days or freeze in a sealed box. Thaw at room temperature the day before.

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