Vegan, Gluten and Soy Free Lemon Currant Scones
Scones originated in Scotland and are a popular treat in British and American tea culture.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Vegan, Gluten and Soy Free Lemon Currant Scones
Ingredients
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, combine the all-purpose flour, almond flour, baking powder, and salt.
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Add the coconut oil to the dry ingredients and use your fingers or a pastry cutter to cut it into the flour until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the maple syrup, lemon juice, lemon zest, almond milk, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the dried currants.
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Transfer the dough onto a lightly floured surface and shape it into a circle, about 1-inch thick. Cut the circle into 8 wedges.
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Place the scones onto the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
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Remove from the oven and let the scones cool on a wire rack for about 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 32g11%
- Sugars 11g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
