These vegan lemon poppy seed scones are tender, bright with citrus, and topped with a floral lavender icing you won't find anywhere else. They're also gluten-free, dairy-free, and perfect for a weekend brunch or afternoon tea!
I've made a lot of vegan lemon baking over the years, including my lemon poppy seed muffins and vegan lemon cake, but these scones might be my new favorite. The combination of zesty lemon and the floral note of lavender makes them something special.
Steeping in dried lavender in hot water creates this delicate, fragrant tea that transforms ordinary powdered sugar glaze into something that actually makes people pause and ask, "What is that?" It's subtle enough, but present enough to make these scones memorable!
Table of contents
What Makes These Vegan Lemon Poppy Seed Scones Are Different
I tested a lot of vegan scone recipes before landing on this one. The biggest problem I kept running into? Dry, crumbly scones that fell apart the second you picked them up. Vegan baking without eggs and butter can go wrong fast if you're not careful with hydration.
Best way to avoid that is vegan buttermilk. Mixing soy milk with lemon juice creates that tangy, slightly thickened liquid that keeps these scones tender without making them dense. It's the same technique I use in my dairy-free pancakes, and it works beautifully here.
These scones are also gluten-free, and if you also want to make it grain free, I've included an almond flour version below in the recipe card. Both variations work, but they have slightly different textures.
Key Ingredient Notes & Substitutions
For a full set of ingredients and measurements, refer to the recipe card.
Gluten-free all-purpose flour: Different GF flour blends have different starch ratios, so if yours contains baking powder already, reduce the leavening slightly. Bob's Red Mill 1-to-1 also works well here.
Dried culinary lavender (Optional): Make sure you're using culinary-grade lavender. A little goes a long way. One teaspoon steeped in three tablespoons of water gives you the perfect concentration for the icing without overpowering the lemon. You can find these in Whole Foods or in Amazon.
Soy milk: I prefer soy milk here because the proteins help create a more structured crumb. You can substitute almond milk, but expect a slightly fluffier, more delicate texture. Oat milk works too but may make the scones a touch denser.
Cold vegan butter: Temperature matters. The butter needs to be cold so it creates those little pockets that make scones flaky. I cube mine and keep it in the freezer for 10 minutes before using. Miyoko's and Earth Balance both work well.
Lemon zest: Use a microplane and only zest the yellow part, not the white pith underneath. One medium lemon gives you about a tablespoon of zest, which is what I used for this recipe.
How to Make Vegan Lemon Poppy Seed Scones
These scones come together quickly, check the recipe notes for full set of details:
Start with the lavender tea. Bring three tablespoons of water to a boil and pour it over the dried lavender. Let it steep for 4 to 5 minutes while you prep everything else. This gives the lavender time to release its oils without becoming bitter.
Make the vegan buttermilk. Combine the soy milk and lemon juice and set it aside for 3 to 4 minutes. You'll see it start to curdle slightly. That's exactly what you want.
Mix the dry ingredients. Whisk together the gluten-free flour, cane sugar, poppy seeds, baking powder, salt, and lemon zest. Running your fingers through the zest helps distribute those lemon oils throughout the flour.
Cut in the butter. Add the cold, cubed vegan butter and work it in with your fingers. You want a mix of sandy texture with some visible pea-sized butter pieces remaining. These create flaky layers as the scones bake.
Add the wet ingredients. Pour in the vegan buttermilk and vanilla extract. Mix gently until a shaggy dough forms. Don't overwork it. A few dry spots are fine since they'll come together when you shape the dough.
Shape the dough. Turn it out onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut into 8 wedges and transfer them to your lined baking sheet.
Bake at 400°F for 18 to 20 minutes. The scones are done when the tops are golden and they feel set when you gently press the center. Let them cool on the pan for a few minutes before transferring to a wire rack.
Make the lavender icing and serve. Strain the lavender tea into a bowl with the powdered sugar, discarding the flowers. Whisk until completely smooth. The consistency should be pourable but not watery.
Once the scones have cooled slightly (but are still a bit warm), drizzle the lavender icing over the top. The warmth helps the icing set with a beautiful glossy finish.
The Almond Flour Version of Lemon Poppy Seed Scones
If you want a grain-free option, almond flour works well as a substitute.
A few things to know: the almond flour version requires a flax egg for binding, and you'll need to chill the shaped scones for 15 to 20 minutes before baking otherwise they lose their shape.
The texture of these scones is more tender and a bit more fragile than the GF all-purpose version. These scones firm up as they cool, so Llet them cool completely before handling.
Bake at 375°F (slightly lower than the main recipe) for 20 to 25 minutes. If you enjoy almond-based baking, you might also like my vegan almond flour pancakes.
Tips for the Best Scones
Don't overwork the dough. This is the most common mistake. Overworking develops gluten (or in the case of GF flour, overworks the starches), resulting in tough, dense scones. Mix until just combined and stop.
Keep everything cold. Cold butter is non-negotiable. If your kitchen is warm, pop the mixing bowl in the fridge for a few minutes between steps.
Use fresh baking powder. Baking powder loses potency over time. If yours has been sitting in the cabinet for more than six months, it might be time for a new container.
If using regular flour instead of GF: Reduce the baking powder to 1 tablespoon (from 1 tablespoon plus 1 teaspoon). GF flour blends need more baking powder to achieve the same rise.
Frequently Asked Questions
Lavender has a floral, slightly sweet flavor with subtle herbal notes. When used in small amounts, it adds a delicate, almost perfume-like quality. You can steep in milk to create a more richer flavor if you prefer.
Absolutely. Vegan butter and plant milk work perfectly here. The vegan buttermilk provides both the acidity needed to activate the baking powder and the moisture for a tender crumb. For the almond flour version, a flax egg adds binding.
I recommend a GF all-purpose blend that contains xanthan gum, like Schär, King Arthur, or Bob's Red Mill 1-to-1. These blends are formulated to mimic the structure that gluten provides.
Don't overbake them, and make sure your vegan butter is properly cold. The vegan buttermilk also helps significantly.
Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze un-iced scones for up to 2 months. Thaw at room temperature and add the icing fresh.
More Vegan Baking Recipes to Try
If you love this recipe, you'll probably enjoy some of my other vegan baked goods. These vegan cinnamon rolls use a Japanese tangzhong method that makes them incredibly soft. For another gluten-free breakfast treat, try my gluten-free vegan blueberry muffins.
And if you're planning a full spread, check out my collection of vegan brunch recipes for more ideas. These scones would also be a great addition to any gluten-free potluck.
Recipe Card
Ingredients
For the Scones
- ½ cup soy milk
- 1 tablespoon freshly squeezed lemon juice
- 2 cups GF all-purpose flour I used Schar brand
- ⅓ cup cane sugar
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder + 1 teaspoon
- 1 lemon, zested
- ¼ teaspoon salt
- ⅓ cup cold vegan butter, cubed
- 1 teaspoon vanilla extract
For the Icing
- 3 tablespoons water, boiling
- 1 teaspoon dried lavender
- 1 cup icing sugar used cane
Instructions
- Steep the lavender: bring water to a boil. Pour the water over the lavender and let it steep for 4-5 minutes. You will use this for icing.
- Prepare the scones: preheat your oven to 400F. Line a baking sheet with parchment paper.
- Add soy milk and lemon juice to a bowl. Set it aside for 3-4 minutes to make vegan buttermilk.
- In the meantime, combine GF flour, cane sugar, poppy seeds, baking powder, salt, and lemon zest.
- Add vegan butter and work it in with clean fingers. You should leave some specks of the vegan butter in the dough.
- Shape the dough into a circle that is 1 inch thick. Cut the dough into 8 scones and arrange them onto a baking sheet.
- Bake the scones for 18-20 minutes.
- Make the icing: strain the lavender and combine the icing sugar with the lavender tea. Whisk until well combined.
- Drizzle the scones with the prepared icing. Serve as desired.
Notes
Nutrition
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