Name: Lemon Poppy Scones with Lavender Icing Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup soy milk; 1 tablespoon freshly squeezed lemon juice; 2 cups gluten-free all-purpose flour (Schar brand recommended); 1/3 cup cane sugar; 1 tablespoon poppy seeds; 1 tablespoon baking powder + 1 teaspoon additional baking powder; 1 lemon, zested; ¼ teaspoon salt; 1/3 cup cold vegan butter, cubed; 1 teaspoon vanilla extract; 3 tablespoons boiling water; 1 teaspoon dried lavender; 1 cup cane icing sugar

Jump to Recipe· 4.3 from 24 reviews

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If you’ve ever dreamed of a scone that blends zesty fresh lemon, the subtle crunch of poppy seeds, and the fragrant, delicate hint of lavender, then this Lemon Poppy Scones with Lavender Icing Recipe is your new best friend. These scones are impossibly tender yet perfectly crumbly, boasting a refreshing brightness from lemon zest and juice, while the lavender icing adds a floral sweetness that turns everyday baking into something truly special. Whether you’re treating yourself to a cozy brunch or impressing friends at tea time, these scones bring warmth and charm to the table in every bite.

Ingredients You’ll Need

The image shows eleven small bowls and one measuring cup with different baking ingredients arranged roughly in a circle on a white marbled surface. At the center top is a small white bowl filled with powder sugar. Below it, slightly right, is a small white plate with red dots filled with yellow butter cubes. To the top right of the butter, there are two small wooden bowls, one with salt and the other with a white powder. Below them, a white bowl holds grated yellow lemon zest. A white measuring cup labeled 1/2 cup contains cream and is placed near the lemon zest and the butter plate. Bottom right corner shows a white fluted bowl filled with white flour. To its left, a small orange bowl has granulated sugar. Above the sugar is a small white cup filled with a thick liquid, possibly vanilla extract. To the left of the vanilla is a small white cup with poppy seeds, and above that, another small white cup contains dried lavender seeds. Lastly, near the bottom left corner, a small white bowl holds a clear liquid like oil. All items display clear textures and colors, neatly arranged, photo taken with an iphone --ar 4:5 --v 7

Gathering these simple, thoughtfully chosen ingredients is the key to achieving scones that are fluffy, flavorful, and beautifully tender. Each element plays its part—from the tangy kick of soy milk and lemon juice creating a vegan buttermilk base, to the poppy seeds adding little bursts of texture and the lavender icing rounding everything off with a lovely floral finish.

½ cup soy milk: Acts as the vegan dairy base, ensuring moisture and softness in the scones.
1 tablespoon freshly squeezed lemon juice: Provides the essential citrus brightness and helps create vegan buttermilk.
2 cups gluten-free all-purpose flour (Schar brand used): Gives the scones structure and lightness without gluten.
1/3 cup cane sugar: Adds subtle sweetness to balance the tart lemon and floral notes.
1 tablespoon poppy seeds: Offers a delicate crunch and mild nutty flavor that complements the citrus.
1 tablespoon baking powder (+ 1 teaspoon): The leavening power that helps the scones rise perfectly fluffy.
1 lemon, zested: Bursts of lemon zest ensure every bite is aromatic and lively.
¼ teaspoon salt: Enhances all the flavors, keeping the balance just right.
1/3 cup cold vegan butter, cubed: Creates that classic flaky scone texture with rich buttery notes.
1 teaspoon vanilla extract: A warm undertone that complements the floral lavender and lemon.
3 tablespoons boiling water: Used to steep dried lavender, infusing the icing with its signature aroma.
1 teaspoon dried lavender: The star ingredient in the icing, lending a sweet, fragrant touch.
1 cup icing sugar (cane sugar based): Sweetens the lavender tea and makes a smooth, glossy icing.

How to Make Lemon Poppy Scones with Lavender Icing Recipe

A clear glass bowl filled with a light yellow, frothy liquid mixture showing many small bubbles on the surface. Inside the bowl is a metal whisk with several thin wires partially submerged in the mixture. The bowl sits on a white marbled textured surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Step 1: Steep the Lavender

Bring your water to a rolling boil and pour it over the dried lavender. Let this steep for 4 to 5 minutes so the water becomes fragrant and infused with that subtle floral flavor. This lavender tea will be the magic behind your icing, turning it into something truly special.

Step 2: Prepare the Oven and Baking Sheet

Set your oven to 400°F (around 200°C) and line a baking tray with parchment paper. This makes sure your scones bake evenly without sticking, giving you that lovely golden finish and easy cleanup.

Step 3: Make the Vegan Buttermilk

Mix the soy milk and the freshly squeezed lemon juice in a bowl, then let it sit for 3 to 4 minutes. This simple trick replicates buttermilk’s tang and tanginess, helping tenderize the dough without any dairy involved.

Step 4: Combine the Dry Ingredients

While your vegan buttermilk is resting, whisk together the gluten-free flour, cane sugar, poppy seeds, baking powder, salt, and the aromatic lemon zest in a large bowl. These ingredients bring floury body, gentle sweetness, airy lift, and brightness to your scone base.

Step 5: Cut in the Vegan Butter

Add the cold, cubed vegan butter to the dry mix. Using clean fingers, gently rub the butter into the flour until you see little bits of butter dispersed throughout the dough. Leaving these specks is the secret to that flaky, tender texture beloved in classic scones.

Step 6: Form the Dough and Shape the Scones

Pour in the vegan buttermilk and add the vanilla extract, mixing until you get a soft dough that holds together. Pat the dough into a circle about 1 inch thick on a lightly floured surface. Cut the dough into 8 equal wedges and place them on your prepared baking sheet, ensuring they have room to rise.

Step 7: Bake

Pop the tray into your preheated oven and bake for 18 to 20 minutes or until the scones have risen and turned a gorgeous golden color. Their aroma will fill your kitchen, hinting at the lemony delight waiting to be enjoyed.

Step 8: Make the Lavender Icing

Strain the lavender tea to remove the flowers. Gradually whisk the icing sugar into the warm lavender-infused water until smooth and glossy. This icing is delicate but packs a fragrant punch, the perfect finishing touch for the scones.

Step 9: Drizzle and Serve

Once the scones are cool enough to handle, drizzle the lavender icing generously over each. The icing adds a sweet, floral glaze that elevates the entire experience into a refined treat.

How to Serve Lemon Poppy Scones with Lavender Icing Recipe

Garnishes

For an extra pop of color and flavor, sprinkle a few edible lavender buds or fresh lemon zest over the iced scones. A light dusting of powdered sugar can also add a touch of elegance. These simple garnishes not only look stunning but also enhance the sensory experience subtly.

Side Dishes

Serve these scones alongside fresh mixed berries or a bowl of plant-based yogurt for a refreshing contrast. A hot herbal tea, such as chamomile or mint, pairs beautifully, complementing the floral and citrus notes of the scones perfectly.

Creative Ways to Present

Try stacking two scones with a dollop of vegan lemon curd or coconut cream between them for a delightful scone sandwich. Alternatively, arrange the scones around a floral centerpiece on a rustic wooden board to create a charming afternoon tea spread that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover scones in an airtight container at room temperature for up to 2 days. This keeps them from drying out while preserving that delicate crumb and buttery taste. If you’re planning to eat them the next day, consider warming slightly before serving to refresh their texture.

Freezing

To keep these scones fresh longer, freeze them before adding the icing. Wrap each scone tightly in plastic wrap, then place in a freezer-safe bag or container. Frozen scones maintain their flavor and texture for up to 3 months—perfect for spontaneous indulgences.

Reheating

When ready to enjoy frozen scones, bake them in a preheated 350°F oven for about 10 minutes to warm through and revive their freshly baked quality. Add the lavender icing afterward to keep its texture intact and maintain that lovely floral zest.

FAQs

Can I use regular milk instead of soy milk for the vegan buttermilk?

Absolutely! If you’re not strictly vegan, any milk including dairy or plant-based options like almond or oat milk will work perfectly as a base for the vegan buttermilk substitute.

Is it necessary to use gluten-free flour?

Not at all. While this recipe uses gluten-free all-purpose flour for those with dietary needs, you can substitute with regular all-purpose flour for a traditional texture and flavor.

Can I substitute fresh lavender for dried lavender in the icing?

Yes, but fresh lavender has a milder flavor. You might want to use a bit more fresh lavender or steep it for a little longer to achieve the same aromatic infusion.

How long can I keep the lavender icing before it dries out?

Lavender icing is best used fresh, but you can keep it covered tightly at room temperature for a day. If it thickens too much, whisk in a tiny splash of water to loosen it before drizzling.

Can I make these scones without the poppy seeds?

You certainly can! Poppy seeds add a lovely crunch and subtle flavor, but if you’re not a fan, simply omit them without impacting the overall structure or taste too much.

Final Thoughts

This Lemon Poppy Scones with Lavender Icing Recipe is a joyful celebration of fresh flavors and delightful textures, perfect for sharing with friends or savoring as a special treat. I can’t recommend it enough for anyone looking to brighten up their baking routine with something a little floral, a little zesty, and a whole lot of delicious. Give it a go—your kitchen and your taste buds will thank you!

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