Lemon Poppy Scones with Lavender Icing

Vegan Lemon Poppy Seed Scones served and ready to eat with a lemon wedge on the side

Lemon Poppy Scones with Lavender Icing

Light and tender gluten-free vegan scones bright with lemon and poppy seeds, topped with a floral lavender-infused icing.

Course Breakfast, brunch, Dessert

Cuisine Dairy-free, Gluten-Free, Vegan

Keyword baking, brunch, dairy-free, gluten free, lemon

Prep Time 10

Cook Time 20

Total Time 30

Servings scones

Calories 338kcal

Author Sireesha A.

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

If you are using plain flour, reduce the baking powder and use just 1 tablespoon.

If you want to use almond milk instead of soy milk, the dough will be fluffier, while with the soy milk, you will have more dense dough.

For the icing, you can also make lavender milk. Just steep lavender in the milk. The flavor will be rich.

For the almond flour version:

Ingredients: 2 cups almond flour, ⅓ cup cane sugar, 1 tablespoon poppy seeds, 1 tablespoon baking powder, 2 tablespoon cornstarch or tapioca starch, ¼ teaspoon salt, zest of 1 lemon, ½ cup almond milk, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 tablespoon ground flaxseed + 2.5 tablespoon water (mix and let sit 5 min), ⅓ cup cold vegan butter.

Instructions: Prepare flax egg by mixing ground flaxseed with water and let it sit for 5 minutes until gel-like. Make vegan buttermilk by combining almond milk with lemon juice and let sit for a few minutes. Mix dry ingredients in a large bowl. Add cold vegan butter (cubed or grated) and work it into the dry mixture until small crumbs form. Add flax egg, almond milk mixture, and vanilla. Mix gently until a soft dough forms. Shape into a thick disk (about 1-1½ inch) and cut into 8 triangles. Chill shaped scones in the fridge for 15-20 minutes. Bake at 375F for 20-25 minutes, until golden. Cool completely before handling — they firm up as they cool.

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