Lemon & Poppy Seed Scones



Preheat oven to 200 degrees Celsius. Grease a baking tray.

Sift flour, sugar, baking powder and salt into a large bowl. Using fingertips, rub in margarine until the mixture is the consistency of breadcrumbs. Stir in poppy seeds, lemon zest and lemon juice.

Combine the soy milk and water then gradually stir into the dry ingredients until the batter is moistened, but still thick like scone dough. You may not need all of the liquid.

Place dough onto a dry, slightly floured surface and knead slightly before flattening out to form a rectangle about two to three centimetres thick. Cut into four to five centimetre squares or use a round cookie cutter.

Place onto lined baking tray. Bake for 10 to 15 minutes in oven until golden.

Let scones cool for 15 minutes on wire rack.

Whisk lemon juice and icing sugar together in a small bowl. Drizzle or pipe glaze onto cooled scones.

Let glaze dry for 10 to 15 minutes. 



  • 2 C plain flour
  • 3/4 C white sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 175g margarine
  • 2 Tbsp poppy seeds
  • 1 lemon, zested and juiced
  • 1/2 C soy milk
  • 1/2 C water


  • 1/2 C icing sugar
  • 3-4 tsp freshly squeezed lemon juice