Vegan Lemon Poppy Scones

Vegan Lemon Poppy Scones

Lemon and poppy seeds scones are a delicious, vegan breakfast or brunch idea. This recipe is quick and easy to make and you can bake it either in the oven or in your microwave! If you’re looking for a healthier option than eggs, bacon, and butter this may be just what you need. You’ll get fiber from the whole wheat flour which will help keep your stomach full for longer periods of time.

prep: 10 mins, cook: 15 mins, total: 25 mins, Servings: 12, Yield: 12 scones


½ teaspoon salt

¾ cup white sugar

2 cups all-purpose flour

½ cup soy milk

¾ cup vegan margarine

1 lemon, zested and juiced

4 teaspoons baking powder

½ cup water

2 tablespoons poppy seeds


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:

Per Serving: 240 calories; protein 3g; carbohydrates 30.8g; fat 12.3g; sodium 354.6mg.

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