Lemon Poppy Scones with Lavender Icing Recipe
These Lemon Poppy Scones with Lavender Icing are a delightful gluten-free and vegan treat, bursting with refreshing lemon flavor and a subtle floral note from the lavender icing. Perfect for breakfast or a light snack, these scones combine the crunch of poppy seeds with a tender crumb, all topped with a fragrant, sweet glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 scones
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scones
- 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
Lavender Icing
- 3 tablespoons boiling water
- 1 teaspoon dried lavender
- 1 cup cane icing sugar
Instructions
- Steep the lavender: Bring 3 tablespoons of water to a boil, then pour it over the dried lavender in a small bowl. Allow it to steep for 4-5 minutes to extract the floral flavor, which will be used later for the icing.
- Preheat the oven and prepare baking sheet: Set your oven to 400°F (205°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make vegan buttermilk: Combine ½ cup soy milk with 1 tablespoon freshly squeezed lemon juice in a bowl. Let this mixture rest for 3-4 minutes; the acidity will slightly curdle the soy milk, mimicking buttermilk and adding moisture to the scones.
- Mix dry ingredients: In a large mixing bowl, whisk together 2 cups gluten-free all-purpose flour, 1/3 cup cane sugar, 1 tablespoon poppy seeds, 1 tablespoon plus 1 teaspoon baking powder, ¼ teaspoon salt, and the zest of one lemon until evenly combined.
- Incorporate vegan butter: Add 1/3 cup cold, cubed vegan butter to the dry ingredients. Using clean fingers, gently work the butter into the mixture, leaving some small specks visible to ensure a flaky texture.
- Add wet ingredients & form dough: Stir in the vegan buttermilk and 1 teaspoon vanilla extract until the dough starts to come together. Shape the dough into a 1-inch thick circular disk on a lightly floured surface.
- Cut and arrange scones: Cut the dough circle into 8 equal wedges and place them spaced on the prepared baking sheet.
- Bake the scones: Bake in the preheated oven at 400°F for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Prepare lavender icing: Strain the steeped lavender water to remove the flower pieces. In a bowl, combine 1 cup icing sugar with the lavender-infused water and whisk until smooth and pourable.
- Glaze and serve: Drizzle the lavender icing over the warm scones. Serve immediately or let cool slightly for the icing to set.
Notes
- Using gluten-free all-purpose flour ensures these scones are suitable for gluten-sensitive individuals.
- Cold vegan butter creates a flaky texture in the scones; avoid overmixing to keep the dough tender.
- Allow the lemon juice and soy milk to rest to properly mimic buttermilk, improving dough moisture and tang.
- If dried lavender is unavailable, consider substituting with a small amount of lavender extract, but adjust quantity carefully as it is more concentrated.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- To warm leftovers, reheat in a toaster oven or conventional oven to restore crispness.
