Lemon Poppy Seed Scones

Lemon Poppy Seed Scones Free Spirited Sisters

I have beautiful memories of my Mum making and scones, jam and cream at home or on the lookout for a good Devonshire Tea when we went out for a treat. This recipe has a little twist of lemon and poppy seed added to the mix and is a little on the cleaner side. I like to serve it with this yummy Chia Seed Jam and natural yoghurt with a splash of maple syrup. Or just go for the traditional jam and cream if that’s your jam! (sorry couldn’t help it!).

Lemon Poppy Seed Scones

Course Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Katie Dow


  • 1 1/2 cups wholemeal self raising flour
  • 1 1/2 Tbsp poppy seeds
  • 1 Tbsp lemon zest
  • 2 Tbsp butter cubed
  • 1/2 cup coconut milk
  • 1/4 cup pure maple syrup
  • 2 Tbsp lemon juice
  • 1 tsp vanilla extract


  1. Preheat oven to 180/350 degrees.

  2. Place flour, poppy seeds and lemon zest in a large bowl and stir to combine.

  3. Add the butter and rub into the flour mixture with your fingers until it's crumbly.

  4. Add the milk, syrup, vanilla and lemon juice and stir to combine.

  5. Put a little flour on a bench or board and make the mixture into a round shape. Brush with a little extra milk if desired.

  6. Place on a lined baking tray and bake for 15 minutes.

  7. Remove from the oven and allow to cool slightly before cutting into 8 pieces.

  8. Serve warm with some chia seed jam and yoghurt mixed with a splash of maple syrup.