Strawberry Lemon Poppyseed Scones

This has really been the year for strawberries. We have had a bounty of beautiful, organic strawberries. This is one of the recipes we have recently enjoyed.

Strawberry Lemon Poppyseed Scones

Yield: 6 scones


  • 1½ cups strawberries, stemmed and cut into small pieces
  • 2 cups all purpose flour
  • 3 tablespoons sugar
  • 2½ teaspoons poppy seeds
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 5 tablespoons cold vegan margarine
  • ⅔ cup cold soy milk

Strawberry Lemon Poppyseed Scones


  1. Preheat the oven to 400°F / 205°C.
  2. Cut up the strawberries into small pieces and add 1 tablespoon of the sugar to them.
  3. Put the flour, baking powder, sugar, poppy seeds, lemon zest and salt in a bowl.
  4. Cut the vegan margarine into the dry ingredients until the mixture breaks down like sand particles. I do this by hand, it goes quickly and is not really that messy to do.
  5. Add the strawberries and gently mix to cover the strawberries with the flour mixture,
  6. Add the soy milk and stir very carefully until the mixture clings together. You may need to add some more flour if the dough is too wet.
  7. Turn the dough out onto a floured workspace and gently fold once or twice, and form an 8 inch round.
  8. Using a floured knife, cut the round into 6 even scones,
  9. Place on an ungreased cookie sheet, and bake for 20-30 minutes or until lightly browned and firm.
  10. Serve hot.


Optionally you can add a simple glaze once the scones have cooled.
The glaze is made with powdered sugar and a bit of water or lemon juice, then drizzled on top.