Vegan Lemon Poppy Scones

4.0
(92)
77 Reviews
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Delicious lemon poppy scones that happen to be vegan. Note, this recipe can be changed up quite easily. And the proportions are pretty forgiving, too. Experiment with different sweeteners and flours if you like. These are very adaptable.

Submitted by JLGARRET
Updated on July 14, 2022
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Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
12
Yield:
12 scones
Jump to Nutrition Facts

Ingredients

  • 2 cups all-purpose flour

  • ¾ cup white sugar

  • 4 teaspoons baking powder

  • ½ teaspoon salt

  • ¾ cup vegan margarine

  • 1 lemon, zested and juiced

  • 2 tablespoons poppy seeds

  • ½ cup soy milk

  • ½ cup water

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

  2. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.

  3. Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.

  4. Bake for 10 to 15 minutes the preheated oven, until golden.

Nutrition Facts (per serving)

240 Calories
12g Fat
31g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 240
% Daily Value *
Total Fat 12g 16%
Saturated Fat 2g 11%
Sodium 355mg 15%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 13g
Protein 3g 6%
Vitamin C 7mg 8%
Calcium 103mg 8%
Iron 1mg 8%
Potassium 64mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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