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Murielle Banackissa

Blueberry Poppy Seed Scones

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33 mins Prep: 15 mins Cook: 18 mins
Serves 16

Buttery, lemony and sweet, these scones are a wonderful way to start to the day, end a meal or enjoy with a cup of coffee as a snack!


  • 2 cups + 1 tbsp unbleached all purpose flour , divided
  • ¼ cup brown sugar
  • 1 tbsp baking powder
  • ¼ tsp sea salt
  • 1 tbsp + 1 ½ tsp poppy seeds
  • 1 tsp lemon zest
  • 6 tbsp coconut oil , at room temperature but not liquid
  • ½ cup unsweetened soy milk
  • 2 tbsp lemon juice
  • 1 cup frozen blueberries

Glaze (optional)

  • 4 tbsp powdered sugar
  • 2 tsp lemon juice
  • 1 tsp poppy seeds


  1. Step 1

    Preheat oven to 375ºF and line a baking sheet with a silicone mat or parchment paper.

  2. Step 2

    Make the scones by adding 2 cups of unbleached all purpose flour along with brown sugar, baking powder, salt, poppy seeds and lemon zest into a bowl. Mix to combine.

  3. Step 3

    Add coconut oil and use a pastry cutter to fully incorporate the coconut oil. Alternatively, you could use a fork.

  4. Step 4

    Add milk and lemon juice to the mixture and mix until combined.

  5. Step 5

    In another clean bowl, add frozen blueberries and the remaining 1 tablespoon of flour. Toss until the blueberries are coated and drop them into the scone mixture.

  6. Step 6

    Fold in using a rubber spatula.

  7. Step 7

    Transfer onto a plate and form a 7”x7” square of about 1 inch high.

  8. Step 8

    Cut into 16 scones.

  9. Step 9

    Transfer onto the prepared baking sheet, leaving some room between them to expand, and bake in the oven for 20 minutes. If you want your scones to have a little extra color, broil them for 1-2 minutes, while watching them closely.

  10. Step 10

    Remove from the oven and let cool completely.

  11. Step 11

    To make the glaze, add powdered sugar and lemon juice into a small bowl. Mix and use a spoon or a fork to drizzle the glaze onto the scones.

  12. Step 12

    Sprinkle with poppy seeds.

  13. Step 13

    Enjoy immediately or store in the fridge for up to 3 days in an airtight container.

Common Questions & Swaps

  • Can I use another flour here? I have not tested other flours for this recipe, but I would say that a 50:50 mix of whole wheat and all purpose flour would work well, as well as spelt flour. In terms of gluten free options, I would try using an all purpose gluten free flour mix, although I cannot guarantee that the result will be the same.
  • Can I use another sweetener? I would stick to granulated sweeteners here like cane sugar and coconut sugar. However, note that I have not tried any of these.

  • Do I need to add a glaze? I would highly recommend it because the scones themselves are not suuuper sweet. The glaze is a lovely finishing touch, plus it is made with lemon juice so it adds a nice acidity.

  • Can I use another oil in place of the coconut oil? The only replacement to coconut oil in this recipe would be vegan butter.

  • Can I use fresh blueberries? I think so, just be super gentle when folding them in. I used frozen blueberries because, when taken out of the freezer, they are solid and therefore are easier to fold into the dough.

Blueberry Poppy Seed Scones
Texture of broken open Blueberry Poppy Seed Scones
Blueberry Poppy Seed Scones with lemony glaze coming down the sides
Overhead of Blueberry Poppy Seed Scones

Scones were one of those things I discovered in my teenage years. They always seemed so fancy when I saw them on other bloggers’ websites or in cookbooks. Until I actually made a batch myself.

I remember being quite surprised by how accessible scones are. They don’t require fancy ingredients or tools and are super customizable! As long as you have a good dough to start off with, you’re good to go!

The idea for these scones came to me when I found myself with a freezer full of frozen berries! I had so much that I could barely fit a mini ice cream tub in it. So I told myself, “ok Murielle, gotta start using up those berries now!”

Closeup of texture of Blueberry Poppy Seed Scones

After a bit of research and a quick look on my “To Shoot” List, I settled on making these Vegan Blueberry Poppy Seed Scones.

These scones are not only super buttery and satisfying, they also have a lovely balance of sweetness to acidity, which works so well for summer desserts in my opinion!

Well… I made these scones Saturday night and I am writing this blogpost on morning Monday and there are only 4 of these scones left. AKA, we ate 12 of them in basically 1 day and a half. That is how good they are!

If you want to give this recipe a try, please do, I know you will really really enjoy it! And if you do end up making it, share it on social media and tag me (@muriellebanackissa).

Have a wonderful week my friends!

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