Best 4 Lemon Poppy Seed Scones Gluten Free Dairy Free And Vegan Recipes
Indulge in the delightful symphony of flavors and textures with our scrumptious Lemon Poppy Seed Scones. These delectable treats are not just a culinary masterpiece but also cater to various dietary needs, being gluten-free, dairy-free, and vegan. Each bite offers a perfect balance of zesty lemon and nutty poppy seeds, complemented by a tender and flaky texture that simply melts in your mouth.
The journey to creating these scones begins with a harmonious blend of almond flour, tapioca flour, and coconut flour, resulting in a gluten-free base that's both light and airy. We've also incorporated a touch of lemon zest and poppy seeds for a burst of citrusy freshness and a delightful crunch. These scones aren't just delicious; they're also incredibly versatile. Serve them warm from the oven with a dollop of vegan cream or your favorite jam for a delightful breakfast or brunch treat. Alternatively, enjoy them as an afternoon snack with a hot cup of tea or coffee.
Whether you're following a specific diet or simply seeking a healthier indulgence, our Lemon Poppy Seed Scones are the perfect choice. They're not only a feast for the senses but also a testament to the culinary magic that can be achieved with plant-based ingredients. So, prepare to tantalize your taste buds and embark on a delightful culinary adventure with our irresistible Lemon Poppy Seed Scones.
VEGAN LEMON POPPY SEED SCONES
Not-too-sweet, perfectly lemony, light, and drizzled in a bright lemon zest glaze. These are exactly what needs to be baked on a beautiful nearly-spring day! They're perfect with a mug of tea, and if you so desire, a touch of vegan butter and your favourite jam.
Provided by Brittany at ilovevegan.com
Categories Baking
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 400F.
- Combine all dry ingredients, including poppy seeds and lemon zest.
- Add the chilled coconut oil to the dry ingredients. Use your hands to cut the coconut oil into the dry ingredients. Continue working the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (I find it helpful to chill my hands by rinsing them under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
- Add the soy milk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter. Knead about 8-12 times before rolling out on a well-floured counter. The dough should be about 1" thick. Cut into rustic triangles (about the size of a deck of cards.)
- Transfer to a parchment paper lined baking sheet (leaving at least 1/2" between scones) and bake for 10 minutes. They should be golden brown.
- Cool before glazing.
- Combine the warm soy milk, coconut oil, lemon juice, icing sugar, and lemon zest. Whisk until combined. Add more soy milk for a thinner glaze (good for dunking the entire scone), add more icing sugar for a thicker glaze (great for drizzling). Once the scones are cooled, drizzle or dunk in glaze. Enjoy!
VEGAN LEMON POPPY SCONES
Delicious lemon poppy scones that happen to be vegan. Note, this recipe can be changed up quite easily. And the proportions are pretty forgiving, too. Experiment with different sweeteners and flours if you like. These are very adaptable.
Provided by JLGARRET
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.
- Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.
- Bake for 10 to 15 minutes the preheated oven, until golden.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 30.8 g, Fat 12.3 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 354.6 mg, Sugar 13.3 g
LEMON POPPY SEED SCONES
This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!
Provided by Bev I Am
Categories Scones
Time 40m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 375F degrees.
- Position rack in top third of oven.
- Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
- Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
- Whisk egg, and lemon juice in medium bowl to blend.
- Add flour mixture.
- Using on/off turns, process until moist clumps form.
- Add 1/3 cup milk.
- Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
- Using floured hands, gather dough into ball.
- Flatten to 8" round.
- Cut round into 8 wedges.
- Transfer scones to large baking sheet; brush with milk.
- Sprinkle with remaining 1 tbs sugar.
- Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
- Transfer to rack and cool.
- (Can be made one day ahead. Store airtight at room temperature).
LEMON SCONES - GLUTEN FREE
A brightly flavored scone recipe from the folks at Bob's Red Mill. Try them with the syrup of your choice or fresh fruit. Cooking time approximate. Specialty ingredients can be found at www.bobsredmill.com.
Provided by Molly53
Categories Scones
Time 45m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Sift first four ingredients together in a bowl; cut in butter with pastry blender.
- Mix the honey, eggs, grated lemon peel, lemon juice and water in another bowl.
- Add liquid mixture to the dry ingredients and stir with fork.
- Turn dough out onto a lightly floured surface and knead 10 times.
- Pat dough into round shape 1" thick.
- Brush with lemon juice; sprinkle top with 1 tablespoon of granulated sugar.
- Cut into wedges and place edges onto ungreased baking sheet and bake for 30 minutes or until golden.
Tips:
- For the best results, use cold vegan butter or coconut oil. This will help to keep the scones light and flaky.
- Be sure to mix the dough until it just comes together. Over-mixing will result in tough scones.
- If the dough is too wet, add more flour. If the dough is too dry, add more liquid.
- Roll out the dough to a thickness of about 1/2 inch. If the dough is too thick, the scones will be dense. If the dough is too thin, the scones will be crispy.
- Cut the scones into wedges or rounds. If you cut the scones too small, they will be dry. If you cut the scones too large, they will be undercooked in the center.
- Bake the scones in a preheated oven until they are golden brown. If the scones are undercooked, they will be doughy. If the scones are overcooked, they will be dry.
- Let the scones cool for a few minutes before serving. This will help them to set and firm up.
Conclusion:
These lemon poppy seed scones are a delicious and easy-to-make vegan and gluten-free treat. They are perfect for breakfast, lunch, or a snack. With their light and fluffy texture, zesty lemon flavor, and crunchy poppy seeds, these scones are sure to be a hit with everyone who tries them.
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