Vegan Lemon Poppy Scones

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet or line with parchment paper. (5 minutes)

Recipe View In a large bowl, sift together the flour, sugar, baking powder, and salt. (3 minutes)

Recipe View Cut in the chilled, cubed vegan margarine using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View Stir in the poppy seeds and lemon zest. Add the lemon juice. (2 minutes)

Recipe View In a separate bowl, combine the soy milk and water. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix; the dough should be slightly shaggy. You may not need all of the liquid. (5 minutes)

Recipe View Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a sharp knife or biscuit cutter to cut out scones. (5 minutes)

Recipe View Place the scones onto the prepared baking sheet, spacing them about 2 inches apart. (2 minutes)

Recipe View Bake for 12-15 minutes, or until golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely. (15 minutes)