These Lemon Poppyseed Scones are sweet, tangy and topped with a sticky glaze. A delicious home bake that is easy to make and perfect for afternoon tea. They’re made with coconut cream, so dairy free and vegan too.
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Why You’ll Love This Recipe
- Quick from start to finish – You can go from pantry to plate in under an hour, so they’re perfect for last-minute brunches or unexpected guests.
- Dairy-free and vegan – but you wouldn’t know it! They are rich, buttery and made with easy to find ingredients.
- Great for make-ahead baking – Freeze unbaked wedges and bake straight from the freezer when you want fresh scones without the prep.
Ingredients You’ll Need
Here’s your shopping list or jump to the recipe card for the exact measurents:
- Coconut oil (cold and solid)
- Coconut cream (unsweetened, chilled)
- Lemon juice
- Vanilla extract
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Lemon zest
- Poppy seeds
- Powdered sugar (for the glaze)
Instructions
Here’s how to make your scones! Or jump to the recipe card to get the exact times, temperatures, and measurements.
Step One: Line a baking sheet with parchment or a non-stick mat. In a small bowl, whisk together the coconut cream, lemon juice, and vanilla.
Step Two: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the cold coconut oil and work it into the dry mixture until crumbly.
Step Three: Stir in the coconut cream mixture, lemon zest, and poppy seeds until a shaggy dough forms. Add a splash of coconut milk if it feels too dry.
Step Four: Turn the dough onto a lightly floured surface, shape into a 1-inch-thick circle, and cut into 8 wedges. Transfer to the prepared baking sheet and chill.
Step Five: Bake until golden, then let them cool slightly. Whisk together the powdered sugar and lemon juice to make the glaze.
Step Six: Drizzle glaze over cooled scones, allow it to set, then serve.
Storage
If you somehow end up with leftovers (rare in my kitchen), these scones keep well for a couple of days. They taste best straight out of the oven though as they do dry out. Store them in an airtight container at room temperature, and they’ll stay soft while the edges keep a little crunch. For longer storage, freeze them unglazed in a single layer, then transfer to a freezer bag – they’ll last up to a month.
Expert Tips
For the flakiest scones, freeze your coconut oil in small chunks before adding it to the flour. Cold, solid pieces create little pockets in the dough as they melt in the oven, which gives you that tender crumb and lightly crisp edges.
FAQ
Yes, shape the dough into wedges, place them on a baking sheet, and freeze until solid or keep in the fridge for up to 12 hours. Once frozen, transfer them to a freezer bag. When you’re ready to bake, just pop them in the oven from frozen. You may need to add a couple of minutes to the bake time.
The key is not overmixing the dough and making sure your coconut oil stays cold until it hits the oven. If the dough feels too dry while mixing, add a small splash of non-dairy milk until it just comes together.
More Recipes
If you loved this, you might also enjoy my Apple Cinnamon Scones – a very similar base recipe to this one but without the citrus tang, these are great for the fall months or a holiday brunch.
If you love lemon, then another great brunch-friendly bake are my Lemon Blueberry Rolls with Cream Cheese Frosting – they are a bit more involved to make but soft, fluffy and so worth it! Or for something more simple, try my Vegan Lemon Slice – it’s no-bake and so easy made with crushed biscuits in a food processor.
If you enjoyed this recipe, pop a review below or tag me in your photos on Instagram @glowdiaries___ 🙂
Lemon Poppyseed Scones
Ingredients
- 10 tbsp coconut cream full-fat; unsweetened, chilled; approx. 150 ml or 142 g
- 2 tsp lemon juice fresh; approx. 10 ml
- 1 tsp vanilla extract approx. 5 ml
- 2¼ cups all-purpose flour approx. 270 g
- 1 tbsp baking powder approx. 12 g
- ½ tsp baking soda approx. 3 g
- ⅓ cup granulated sugar approx. 67 g
- ½ tsp salt approx. 3 g
- 6 tbsp coconut oil cold; solid; approx. 85 g
- 1 tbsp lemon zest fresh; approx. 6 g
- 2 tbsp poppy seeds approx. 18 g
- 1 cup powdered sugar approx. 113 g
- 1-2 tbsp lemon juice fresh; 15–30 ml
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together the coconut cream, lemon juice, and vanilla extract. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the cold, solid coconut oil to the dry mixture. Using your fingertips, pastry cutter, or a fork, work it in until the mixture resembles coarse crumbs with small pea-sized pieces of oil.
- Pour the coconut cream mixture into the dry ingredients. Add the lemon zest and poppy seeds. Gently stir until a shaggy dough forms. If the dough seems too dry, add a small splash of coconut milk until it just holds together. The dough should be slightly crumbly, not sticky.
- Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch (2.5 cm) thick. Avoid overworking the dough to keep the scones tender.
- Slice the circle into 8 wedges. Transfer the wedges to the prepared baking sheet and chill for at least 15 minutes.
- While the scones chill, preheat your oven to 400°F (200°C). Bake for 23–25 minutes, or until lightly golden brown. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
- In a small bowl, whisk the powdered sugar with enough lemon juice to make a thick but pourable glaze. Once the scones are mostly cool, drizzle or spoon the glaze over the tops. Let it set before serving.
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