Nothing says Happy Spring some lemon-flavored goodies. These Vegan Poppy Seed Scones are super easy to whip up and wildly refreshing! And totally perfect for Mother's Day Brunch—especially if you have a Mom who loves lemon as much as my Mom does!

Scones are one of my favorite sweet treats to make because they feel a little fancier than, say, muffins, but they are just as easy!

And this vegan version is really easy, simple and tasty! Scones typically include some heavy cream and lots of butter, but we'll swap in almond milk and semi-solid coconut oil instead! The scones turn out slightly less crumbly than some non-vegan versions, but still truly yummy.

Vegan Lemon Poppy Seed Scones

1 bowl
A dozen ingredients
30 minutes
Crispy outsides
Chewy insides
Just sweet enough

Mix up your batch, brew a cup of coffee and by the time you're ready to pour your second cup, the scones will be ready to eat.

Print Pin

Vegan Lemon Poppy Seed Scones

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 16 scones

Ingredients

• 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

Instructions

• Preheat oven to 375° F. In a small mixing bowl, whisk together the flaxseed meal and water.
• In a separate mixing bowl, combine all-purpose flour, whole wheat flour, granulated sugar, poppy seeds, baking powder, baking soda, lemon zest, and salt.
  
• Add coconut oil and use a fork (or pastry cutter) to cut it into the mixture until only small bits remain.
  
• 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.
  
• 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.
  
• Bake for 15 minutes, or until fluffy and golden brown on the edges.
  
• 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!