Vegan Lemon Poppy Seed Scones

Lemon Poppy Scones w/ Lavender Raspberry Glaze [v., gf.]

I’ve never baked with almond meal… until now. I wanted to give gluten-free scones a go, so I used almond meal and coconut flour. If you want my brutally honest opinion, I do prefer whole wheat flour when baking… but that’s not to say that these weren’t a good first go! The texture is a little grittier than I had imagined and not how I usually prefer my scones, but not off-putting by all means.

True story: the raspberry lavender glaze definitely had me going back in for more bites ;)

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Oven: 400 F
Bake Time: 20 min
Makes: 6-8 scones, depending on how you cut them

You will need:

  • 1c almond meal
  • 1/2c coconut flour
  • 1 tsp baking powder
  • Dash of salt
  • 1-2 tbs coconut oil, in solid state
  • 1 tbs poppy seeds
  • 1/2c cane sugar
  • Zest & juice from 1 lemon
  • 3/4c soy milk

To make:

  • In a large bowl, add almond meal, coconut flour, baking powder, and salt – whisk until combined
  • Add cold coconut oil bowl and work it in with fingers until the mix is slightly crumbly
  • Add poppy seeds, cane sugar, lemon zest, and juice to dry ingredients – stir until well combined
  • Add soy milk and work with your hands until dough is crumbly but moist – if it is more moist than crumbly, add a little more almond meal/coconut flour
  • Work dough into the shape of a disk and set on a parchment-lined baking sheet
  • Cut scones into triangles and put in a 400 F oven for 20 min
  • Bake until golden and crispy on edges, then allow to cool before glazing


  • 5 fresh raspberries
  • 1/2 – 1 cup powdered sugar
  • 1/2 tsp lavender syrup (I use Monin, but you can make your own)
  • Water, as needed for consistency (I barely used any – a drop goes a long way!)

Add ingredients until you get desired consistency and glaze however you’d like.

What’s your experience with almond meal or coconut flour? I want to try to like both ingredients more, so please share any fool-proof recipes or tips my way :) xx bianca


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