Dairy Free Lemon Poppyseed Scones
20 min prep
30 min cook
Serves 14
Ingredients
- 3 cups All purpose flour
- 1/2 cup Sugar
- 1 tbsp Baking powder
- 1 1/2 tsp Sea salt
- 4 oz Plant butter
- 1 cup Higher Harvest Dairy Free Vanilla Flavored Protein Yogurt
- 2 tbsp Silk Dairy-free Heavy Whipping Cream
- 2 tsp Vanilla extract
- 1 tbsp Poppy seeds
- 1 tbsp Lemon zest
Shop ingredients
- Item, Hill Country Fare All Purpose Flour. Quantity: 1 each. Price: $1.37.
- Item, Hill Country Fare Granulated Sugar. Quantity: 1 each. Price: $3.11.
- Item, H-E-B Double Acting Baking Powder. Quantity: 1 each. Price: $2.89.
- Item, San Francisco Salt Co. Sea Salt. Quantity: 1 each. Price: $2.58.
- Item, Violife Plant Butter Salted Dairy-Free Vegan. Quantity: 1 each. Price: $3.62.
- Item, Higher Harvest by H-E-B Dairy Free Protein Yogurt – Vanilla. Quantity: 2 eachs. Price: $3.50.
- Item, Silk Dairy Free Heavy Whipping Cream Alternative. Quantity: 1 each. Price: $4.97.
- Item, Adams Best Twice as Strong Vanilla Extract. Quantity: 1 each. Price: $3.62.
- Item, Central Market Organics Poppy Seed. Quantity: 1 each. Price: $5.70.
- Item, Fresh Small Lemon. Quantity: 1. Price: 2 for $1.04.
Instructions
- In the bowl of a stand mixer, add flour, sugar, baking powder, sea salt, plant butter, and yogurt.
- Using the paddle attachment, mix on low speed until fully blended with no clumps of flour remaining.
- Turn mixer on low to medium-low speed and add heavy cream, vanilla extract, poppy seeds, and lemon zest. Mix until all the liquid has been absorbed.
- Remove paddle attachment, cover bowl, and refrigerate for 20 to 30 minutes.
- Mix together until mixture comes together and all liquid is absorbed into flour.
- Once dough has rested, roll it out on a lightly floured surface, adding more flour as needed.
- Meanwhile, preheat oven to 400ºF. Line a sheet pan with parchment paper and set aside.
- Roll dough into a rectangle or circle about 1/3 to 1/2 inch thick. Cut into approximately 2-inch triangles and place approximately 1 inch apart on prepared sheet pan.
- Place triangles approximately 1 inch apart on prepared sheet pan. Brush top of scones with cream and sprinkle each with sparkle sugar or decorative sugar.
- Bake for 15 to 25 minutes or until scones are puffed and lightly golden brown. Cool for at least 30 minutes before serving or storing.
- Chef's Note: Dough can be cut into squares, or any smaller or larger cookie-cutter shape.
Nutrition
Nutrition Facts
14 servings
- Amount Per ServingCalories220
- % Daily Value*
- Total Fat
- 9g
- 14%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 350mg
- 15%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 1g
- Sugars
- 8g
- Protein
- 4g
- Vitamin C
- Calcium
- 10%
- Iron
- 8%
- Vitamin A
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.