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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.

gluten free lemon scones
gluten free lemon scones

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

gluten free lemon scones

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!

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
Cook Time18 minutes
Total Time28 minutes
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
  • 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.

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Renata
Renata
5 years ago

There is a protected recipe that requires a password? How do I get that??

Lucylu
Lucylu
4 years ago

Measurements and directions for these lemon poppyseed scones please?

Emma
Emma
4 years ago

Do you think it’ll be okay if I replace the egg with a flax egg or should I try a different replacer?

J
J
3 years ago

Will honey, maple syrup or coconut sugar work for the sweetener?

trackback
Vegan Carrot Cake Glute Free | Peanut Butter Plus Chocolate
3 years ago

[…] Coconut Cake with Buttercream Frosting. And if these still don’t do the trick, my Healthy Carrot Cake Banana Cake definitely will. Can you tell that I love carrot […]

Cynthia
Cynthia
2 years ago

Fav brand of GF flour?

Becca
Becca
2 years ago

Can almond flour be used instead of GF flour? I cannot use wheat flour.

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Hi!

I'm Ciarra

Welcome to Peanut Butter Plus Chocolate, where I share indulgent dessert recipes. Here you can find healthier versions of your favorite desserts.

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