Lemon Poppy Seed Scones
Deliciously flaky and with a bright, citrus taste, these lemon poppy seed scones are easy to make and drizzled with a lemon glaze. They're perfect for a spring brunch or summer afternoon treat or dessert.
Servings 8 scones
Calories 383kcal
Ingredients
- 6 tablespoons coconut oil cold and solid
- 10 tablespoons coconut cream unsweetened, cold
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons poppy seeds
Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Instructions
- Line a baking sheet with parchment or a non-stick baking sheet.
- In a small bowl or mixing glass, whisk together the coconut cream, vanilla extract, and lemon juice. Mix together.
- Combine flour, baking powder, baking soda, granulated sugar, and salt in a bowl.
- Finely chop the chilled coconut oil into crumbles. Work into dry ingredients with fingertips until thoroughly distributed and broken into small pieces.
- Add in the coconut cream mix, lemon zest, and poppy seeds. Stir gently to incorporate until dough forms a shaggy mass. If too dry, add a small drizzle of coconut milk. The dough should not be sticky, only just wet enough to hold together when worked.
- Turn out onto a lightly floured work surface/board, work just enough for it to hold together, and flatten into a circle ~1”/2.5cm thick on a lightly floured surface. The edges do not need to be perfectly shaped. Overworking will lead to tough scones.
- Cut into 8 equal segments. Place on lined baking sheet and chill for at least 15 minutes before baking.
- Preheat oven to 400°F/200 C.
- Bake for 23-25 minutes until lightly golden brown. Allow to cool on the baking sheet for 10 minutes before moving to cooling rack.
Make the glaze:
- Add lemon juice to the powdered sugar a bit at a time until just pourable.
- When the scones are mostly cool, pour the glaze over them. Allow to harden.
Notes
- Coconut cream: You can use full-fat coconut milk to get coconut cream. To do this, you need to chill a full-fat can of coconut milk in the fridge for at least 24 hours, but longer is better. When ready, open the can and scoop out the thick, white cream at the top.
- Cold Ingredients: Having the coconut cream, coconut oil, and even your mixing bowl chilled before you start preparing the dairy-free lemon poppy seed scones helps them remain moist while baking, which makes them tender.
- Prepping the oil: Measure the coconut oil while it is melted or soft to make it easier. Then, pop it in the fridge or freezer to firm up enough to slice.
Nutrition
Calories: 383kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 218mg | Potassium: 272mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg
