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Several lemon poppy seed scones sitting on a marble serving board.
5 from 1 vote

Lemon Poppy Seed Scones

These sweet & tart lemon poppy seed scones are sure to brighten any morning. These tender scones are made with fresh lemon zest and juice and a generous amount of poppy seeds - they're the perfect gluten free treat for breakfast or brunch!
Prep Time: 30 minutes
Cook Time: 25 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 8 scones
Calories: 313 kcal

Ingredients

For the scones

  • ⅓ Cup (66 g) Sugar
  • 1 Tablespoon Lemon Zest from 1 lemon
  • 2 Cups (296 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • 2 Tablespoons (18 g) Poppy Seeds
  • 4 teaspoons Baking Powder
  • ⅛ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 6 Tablespoons (85 g) Vegan Butter grated and frozen
  • 1 large (50 g) Egg
  • 1 large (37 g) Egg Yolk
  • 3 Tablespoons (60 g) Honey
  • 3 Tablespoons (45 g) Non Dairy Milk
  • 2 Tablespoons (30 g) Lemon Juice from 1 lemon

For the icing

Instructions

  • Combine the sugar and lemon zest in a small bowl. Rub the mixture between your fingers to impart the lemon oil into the sugar. The sugar should turn a light yellow color.
    ⅓ Cup (66 g) Sugar, 1 Tablespoon Lemon Zest
  • Combine the lemon-sugar mixture, gluten free flour, poppy seeds, baking powder, baking soda and salt in a large bowl. Stir together to mix well.
    2 Cups (296 g) Gluten Free 1-to-1 Flour Blend, 2 Tablespoons (18 g) Poppy Seeds, 4 teaspoons Baking Powder, ⅛ teaspoon Baking Soda, ½ teaspoon Salt
  • Add the frozen butter to the dry ingredients and work together quickly until all the butter is coated with the flour mixture.
    6 Tablespoons (85 g) Vegan Butter
  • In a small second bowl, crack your egg and egg yolk. Whisk until frothy.
    1 large (50 g) Egg, 1 large (37 g) Egg Yolk
  • Add the honey, milk and lemon juice to the egg yolk. Whisk again until smooth. Set aside 1 Tablespoon of the wet ingredients for later.
    3 Tablespoons (60 g) Honey, 3 Tablespoons (45 g) Non Dairy Milk, 2 Tablespoons (30 g) Lemon Juice
  • Slowly add the liquid to the dry ingredients (I usually add half at a time). Toss together so the liquid is evenly incorporated. Work until the dough is a shaggy mess, just holding together. It should not be overly wet.
  • Turn your dough out onto a piece of parchment paper and gently press it together into a round disk about 1 inch thick and 8 inches across. With a sharp knife or bench scraper, divide your circle into 8 wedges (like pizza slices). Place the wedges on a lined baking sheet leaving a little space between each wedge.
  • Places scones into the freezer to chill for 30 minutes.
  • Preheat oven to 425 °F (218 °C).
  • Remove your scones from the refrigerator. Brush the tops with the reserved egg mixture, taking care not to brush the sides. Place directly into the hot oven.
  • Bake 20-23 minutes until the inside is done and the top is no longer soft when gently poked. The outside should have some golden brown edges.
  • Remove from oven and cool about 15 minutes before adding the icing.
  • Prepare the icing. In a small bowl, combine powdered sugar, lemon juice, milk and lemon zest. Stir until smooth.
    1 Cup (120 g) Powdered Sugar, 1 Tablespoons (15 g) Lemon Juice, 2-3 teaspoons Non Dairy Milk, ¼ teaspoon Lemon Zest
  • Spoon over cooked scones and allow it a few minutes to dry to the touch before serving.

Notes

STORAGE: Store leftover scones in an airtight container at room temperature for 2-3 days.