Vegan Lemon Poppy Seed Scones | Sip + Spice #vegan #breakfast
3 from 1 vote

Vegan Lemon Poppy Seed Scones

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 scones


  • 1 tablespoon flaxseed meal
  • 2 ½ tablespoons water
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons poppy seeds
  • 2 lemons zested
  • 1 tablespoon baking powder
  • 1/2 tsp. baking soda
  • 1/2 tablespoon salt
  • 6 tablespoons coconut oil solid but softened slightly
  • 1/2 cup almond milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon fresh lemon juice
  • 1/2 cup confectioners' sugar


  1. Preheat oven to 375° F. In a small mixing bowl, whisk together the flaxseed meal and water.

  2. In a separate mixing bowl, combine all-purpose flour, whole wheat flour, granulated sugar, poppy seeds, baking powder, baking soda, lemon zest, and salt.

  3. Add coconut oil and use a fork (or pastry cutter) to cut it into the mixture until only small bits remain.

  4. Whisk the flax egg, almond milk and 1/4 cup lemon juice together and add to the dry ingredients a little at a time while stirring with a wooden spoon.

  5. Transfer to a floured surface and form into a ball. Cut in half and form each half into a disc about 1 inch in height. Use a large knife to cut the circle into 8 equal wedges. Transfer the scones to a baking sheet.

  6. Bake for 15 minutes, or until fluffy and golden brown on the edges.

  7. Let scones cool 15 minutes. Combine the 1 tablespoon lemon juice and confectioners sugar in a small bowl. Once scones are cooled a bit, drizzle the glaze over the scones and sprinkle with a few more poppy seeds, if desired!