Vegan Lemon Poppy Scones Recipe

Flour: The base of the scones, providing structure and texture.

Sugar: Adds sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the overall flavor.

Coconut oil: Used in its solid form to create a flaky texture.

Non-dairy milk: Acts as a liquid to bring the dough together, while keeping it vegan.

Lemon juice: Adds a tangy flavor that complements the sweetness.

Lemon zest: Provides a burst of citrus flavor.

Poppy seeds: Adds a subtle crunch and unique taste.

When incorporating coconut oil into the dry ingredients, ensure it remains solid and cold. This helps create a flaky texture in the scones. If the coconut oil starts to melt, place the mixture in the refrigerator for a few minutes before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, use a blend designed for baking to maintain texture.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• sugar - Substitute with maple syrup: Maple syrup adds a rich flavor and can be used in a slightly reduced quantity to maintain sweetness.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.

• coconut oil, solid - Substitute with vegan butter: Vegan butter provides a similar texture and richness.

• coconut oil, solid - Substitute with applesauce: Applesauce can be used for a lower-fat option, though it will make the scones moister.

• non-dairy milk - Substitute with almond milk: Almond milk is a common non-dairy milk that works well in baking.

• non-dairy milk - Substitute with oat milk: Oat milk is creamy and works well in baked goods.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides acidity and can be used in a slightly reduced quantity.

• lemon zest - Substitute with lime zest: Lime zest offers a similar citrus flavor with a slightly different profile.

• poppy seeds - Substitute with chia seeds: Chia seeds provide a similar texture and nutritional benefits.

• Allow the scones to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the scones soggy.
• Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, consider refrigerating them.
• If refrigerating, place the scones in an airtight container or wrap them individually in plastic wrap to maintain their freshness. They can be stored in the refrigerator for up to 5 days.
• For freezing, wrap each scone individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them fresh.
• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• Frozen scones can be stored for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat them in the oven.
• To reheat, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 10 minutes or until heated through.
• For a quicker option, you can also microwave the scones on a microwave-safe plate for 20-30 seconds. Be cautious not to overheat, as this can make them dry.
• Enjoy your vegan lemon poppy scones with a cup of tea or coffee for a delightful treat!

• Oven Method: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Warm them for about 10 minutes or until they are heated through. This method helps retain their crispy exterior while ensuring the inside is warm and fluffy.

• Microwave Method: Place a scone on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 20-30 seconds. Check if it's warm enough; if not, continue heating in 10-second intervals. Be cautious not to overheat, as this can make the scone rubbery.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for about 5-7 minutes. This method is great for achieving a slightly crispy exterior while warming the inside.

• Stovetop Method: If you prefer a more unconventional method, you can use a skillet. Heat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give the scones a slightly toasted exterior.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook. This method can give a nice crisp to the outside while keeping the inside soft.

• Oven: Preheat to 400°F (200°C) to bake the scones.

• Baking sheet: Line with parchment paper to place the scones for baking.

• Parchment paper: Used to line the baking sheet to prevent sticking.

• Large mixing bowl: Whisk together the dry ingredients and mix the dough.

• Whisk: Combine the flour, sugar, baking powder, and salt.

• Pastry cutter: Cut in the solid coconut oil until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, sugar, and non-dairy milk.

• Measuring spoons: Measure the baking powder, salt, lemon juice, lemon zest, and poppy seeds.

• Zester: Zest the lemon to add flavor to the scones.

• Juicer: Extract the lemon juice.

• Spatula: Stir in the wet ingredients and poppy seeds until just combined.

• Floured surface: Lightly flour to shape the dough into a disk.

• Knife: Cut the dough into 8 wedges.

• Cooling rack: Allow the scones to cool slightly before serving.

Pre-measure ingredients: Measure out all ingredients before you start. This will save time and ensure you don’t miss anything.

Use a food processor: Instead of cutting in the coconut oil by hand, use a food processor to quickly achieve the coarse crumb texture.

Chill the dough: If you’re in a rush, shape the dough into a disk and chill it in the freezer for 10 minutes to firm up before cutting into wedges.

Preheat the oven early: Turn on the oven before you start mixing the ingredients so it’s ready to go when you are.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.