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Easy gluten and dairy-free lemon and poppy seed scones recipe

Easy gluten and dairy-free lemon and poppy seed scones recipe

1 rating

These easy lemon and poppy seed scones are gluten and dairy-free! Decorate with citrus-infused icing sugar and lemon zest for a bake that's sure to impress. See method

  • Makes 8
  • 10 mins to prepare and 15 mins to cook, 15 mins to cool
  • 318 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 175ml soya milk-alternative plus extra for brushing
  • 2 lemons, zested and juiced (you need 50ml)
  • 400g gluten-free self-raising flour plus extra for dusting
  • 80g dairy-free block butter alternative, diced
  • 40g caster sugar
  • 2 tbsp poppy seeds

To decorate

  • 50g icing sugar
  • 1 lemon, zested, plus 2 tsp juice
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1340kj
    318kcal
    16%
  • Fat

    10g 14%
  • Saturates

    5g 27%
  • Sugars

    12g 13%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 53.1g Protein 3.6g Fibre 0.7g

Method

1. Measure the soya milk-alternative into a jug. Stir in the lemon zest and juice and set aside.

2. Put the flour in a mixing bowl and use the tips of your fingers to rub in the diced butter-alternative until incorporated. Stir through the sugar, poppy seeds and a pinch of salt.

3. Make a well in the centre and add just enough of the soya mixture to make a soft dough. Transfer to the fridge to chill for 15 mins; set the remaining soya mixture aside. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C and line a large baking tray with nonstick baking paper.

4. Lightly dust a clean worktop with flour. Gently roll out the dough to about 3cm thick and shape into a round. Use a sharp knife to slice into 8 wedges, then transfer them to the tray, spaced apart.

5. Brush the tops with a little more soya mixture. Bake for 14-16 mins, or until pale golden. Transfer to a wire rack to cool completely.

6. Once cool, stir enough of the lemon juice into the icing sugar to make a thick, spoonable icing. Drizzle over the scones, scatter with the zest and leave to set. The scones are best eaten the day they are made, but will keep for up to 3 days in an airtight container.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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