Vegan Gluten Free Lemon Poppy Seed Scones
Tender and delicious gluten free vegan lemon poppy seeds scones with sweet glaze.
Servings: 6 scones
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.