Lemon Poppy Seed Scones
The flavours are hard to resist and the texture is just perfect! So simple and quick, you can make them often! They are also great toasted up the next day and served with fresh homemade jam!
| Servings | Prep Time |
| 8-12scones | 10minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
Scones
- 2cups unbleached flour
- 3heaping teaspoons baking powder
- 1/2teaspoon salt
- 1Tablespoon sugar
- 1/4cup vegan butter
- juice and finely grated rind of one lemonSave 1/2 teaspoon of the grated rind for the topping below.
- 1/4cup unsweetened apple sauce
- 1/2cup almond or any plant milk
- 2Tablespoons toasted poppy seedsHeat for a few minutes in a hot pan until toasty. This brings out a lovely nutty flavour.
Topping
- 1/4cup organic sugar
- 1/2teaspoon finely grated lemon rind
Instructions
- Heat oven to 400 degrees F.
- Sift together the flour, baking powder, salt and sugar in a large bowl.
- In a separate bowl, mix together the lemon juice, rind, milk, and applesauce.
- In a small bowl, make the lemon/sugar topping by rubbing the rind into the sugar to create a flavourful sugar. I use the organic sugar, as the coarser sugar really sparkles!
- Rub your butter into your flour mixture until well-combined. Add the roasted poppy seeds. It also works fine to put them in unroasted.
- Make a well in the middle and add your liquid ingredients. Stir gently to combine.
- You want to mix just until the dough comes together, or your scones will not be as tender. Divide your dough into two and shape each half into a circle about six inches in diameter.
- Now you can cut each circle into four or six evenly-sized triangles. Place the triangles on a baking sheet lined with parchment paper. Brush each with a little milk. Sprinkle the top of each with the lemon sugar topping.
- Bake for about 10-15 minutes or until golden brown. Larger scones will take a little longer.
- Enjoy these while they are warm or slice in half and use to make lovely individual Strawberry Shortcakes.
Recipe Notes
These are wonderful split open and served with fresh sliced strawberries and a little Coconut Whipped Cream to make Homemade Strawberry Shortcakes. These also toast up beautifully the next day and are delicious with Quick Fresh Raspberry Preserves.
