Vegan Gluten Free Lemon Scones with Poppy Seeds

These tender gluten free lemon poppy scones are bursting with bright lemon flavor poppy seeds. Lemon lovers rejoice because these cute little oatmeal scones are made gluten free, dairy free and vegan.

Vegan Gluten Free Lemon Scones

These gluten-free lemon scone are my favorite and I whip it up every chance I get. Here’s how to make them:

• gluten-free rolled oats
• gluten-free all purpose baking flour (I used 1:1)
• organic cane sugar or coconut sugar
• poppy seeds
• baking powder
• ground flax meal + water (flax egg) or real egg if not vegan
• almond milk
• vegan butter
• lemon juice and lemon zest
• vanilla extract
• organic powdered sugar

• Preheat the oven to 425 F and prepare a baking sheet with parchment paper. In a small bowl, stir together the flax meal and water to create a flax egg and set it aside to gel.
• In a mixing bowl, stir together all the dry ingredients. In another bowl, whisk togerher the almond milk, melted butter, lemon juice and vanilla. Add in the flax egg mixture and mix until combined. 
• Transfer the wet ingredients to the dry and stir until a dough comes together. Form the dough into a rectangle about 1″ inch in thickness and cut it into 6 even squares. Place the squares on the prepared baking sheet and bake for 18-20 minutes and golden brown. 
• Let cool before stirring together the glaze ingredients using 1 tablespoon of almond milk and adding more until you reach a glaze consistency. Drizzle the glaze over the scones and serve.

Can’t get enough lemon recipes? I hear ya! Check out some of my favorite lemon recipes on the blog: 

Lemon Curd Cake Gluten Free

Easy Vegan Lemon Muffins with Poppy Seeds

Vegan Wild Lemon Blueberry Cinnamon Rolls

If you are still reading this far, you definitely deserve some gluten free lemon scones and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!

Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.

Happy Baking!

Print Recipe

Vegan Gluten Free Lemon Poppy Seed Scones

Tender and delicious gluten free vegan lemon poppy seeds scones with sweet glaze.

Pin Recipe

Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time28 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: gluten free lemon scones, gluten free scones, lemon, lemon poppy scones, lemon scones

Servings: 6 scones

Author: Ciarra Siller

Ingredients

• 1 tbsp ground flax meal
• 3 tbsp water
• 1 ½ cups all purpose gluten-free baking flour 1:1
• 1 cup gluten-free rolled oats
• ½ cup organic cane sugar or coconut sugar
• 2 tsp baking powder
• 1 tbsp poppy seeds
• zest of 1 lemon
• ⅓ cup almond milk
• ½ cup dairy free butter melted
• 1 tsp lemon juice
• 1 tsp vanilla extract

for the glaze

• ½ cup powdered sugar
• 1 tsp lemon juice
• 1-2 tbsp almond milk

Instructions

• Preheat the oven to 425 F and prepare a baking sheet with parchment paper. In a small bowl, stir together the flax meal and water to create a flax egg and set it aside to gel.
• In a mixing bowl, stir together all the dry ingredients. In another bowl, whisk togerher the almond milk, melted butter, lemon juice and vanilla. Add in the flax egg mixture and mix until combined.
• Transfer the wet ingredients to the dry and stir until a dough comes together. Form the dough into a rectangle about 1" inch in thickness and cut it into 6 even squares. Place the squares on the prepared baking sheet and bake for 18-20 minutes and golden brown.
• Let cool before stirring together the glaze ingredients using 1 tablespoon of almond milk and adding more until you reach a glaze consistency. Drizzle the glaze over the scones and serve.

Notes

These scones are best if stored in a lightly covered container at room temperature for 3 days or place in a plastic zip bag and store in the freezer for up to 3 months.

This post and recipe updated on July 2, 2021.