How to Make: Gluten Free Vegan Lemonade Scones

Name: Gluten Free Vegan Lemonade Scones
Total time: 50 min
Yield: 6 servings
Cuisine: British
Ingredients: 155 g of Buckwheat Flour; 100 g of Ground Oat; 9 g of Baking Powder; 1 pinch of Salt; 1 tsp of Lemon Zest; 40 mL of Rapeseed Oil; 30 mL of Lemon Juice; 20 g of Maple Syrup; 110 mL of Almond Milk; 180 g of Lemon Curd

how to make

Nutrients

Health Time 50m Cost 260 kcal These lemonade scones are a tasty and healthy variation of the classic British afternoon tea dessert. They are vegan and gluten-free, prepared with ground oat, buckwheat flour, maple syrup, and infused with a tangy lemon flavour. Serve them with lemon curd or sugar-free jam. The nutrients information on this page refers to a 2000 Kcal daily intake diet. Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal. Carbs, Sugars, Total Fats, Saturates Less than 25% of recommended intake for a meal Between 25% and 75% of recommended intake for a meal More than 75% of recommended intake for a meal Fibers, Proteins More than 75% of recommended intake for a meal Between 25% and 75% of recommended intake for a meal Less than 25% of recommended intake for a meal By visiting the full recipe page , you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

Vegetarian Vegan Alcohol-Free Pescatarian Nuts 6 swipe up for ingredients Buckwheat Flour 155 g Ground Oat 100 g Baking Powder 9 g Salt 1 pinch Lemon Zest 1 tsp Rapeseed Oil 40 mL Lemon Juice 30 mL Maple Syrup 20 g Almond Milk 110 mL Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

STEP 1

Add buckwheat flour, ground oat, baking powder, salt, and lemon zest in a bowl and mix well. Buckwheat Flour 155 g Ground Oat 100 g Baking Powder 9 g Salt 1 pinch Lemon Zest 1 tsp Rapeseed Oil 40 mL Lemon Juice 30 mL Maple Syrup 20 g Almond Milk 110 mL Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

STEP 2

Incorporate the vegetable oil and work the ingredients until you have a crumbly mixture. Buckwheat Flour 155 g Ground Oat 100 g Baking Powder 9 g Salt 1 pinch Lemon Zest 1 tsp Rapeseed Oil 40 mL Lemon Juice 30 mL Maple Syrup 20 g Almond Milk 110 mL Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

STEP 3

In a separate bowl, prepare the lemonade by mixing the lemon juice with maple syrup and then add the almond milk. Buckwheat Flour 155 g Ground Oat 100 g Baking Powder 9 g Salt 1 pinch Lemon Zest 1 tsp Rapeseed Oil 40 mL Lemon Juice 30 mL Maple Syrup 20 g Almond Milk 110 mL Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

STEP 4

Incorporate the lemonade into the dry ingredients and knead the mixture. Buckwheat Flour 155 g Ground Oat 100 g Baking Powder 9 g Salt 1 pinch Lemon Zest 1 tsp Rapeseed Oil 40 mL Lemon Juice 30 mL Maple Syrup 20 g Almond Milk 110 mL Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

STEP 5

Roll the dough into a 3 cm (1.2 inches) thickness and wrap it with cling film. Cool in the fridge for 15 minutes. Buckwheat Flour 155 g Ground Oat 100 g Baking Powder 9 g Salt 1 pinch Lemon Zest 1 tsp Rapeseed Oil 40 mL Lemon Juice 30 mL Maple Syrup 20 g Almond Milk 110 mL Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

STEP 6

Cut out the scones with a 6 cm (2.3 inches) round fluted cutter and transfer them to a non-stick baking tray. Buckwheat Flour 155 g Ground Oat 100 g Baking Powder 9 g Salt 1 pinch Lemon Zest 1 tsp Rapeseed Oil 40 mL Lemon Juice 30 mL Maple Syrup 20 g Almond Milk 110 mL Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

STEP 7

Bake the scones in a preheated oven at 190°C (374°F) for 15-20 minutes. Then let them cool down on a wire rack. Buckwheat Flour 155 g Ground Oat 100 g Baking Powder 9 g Salt 1 pinch Lemon Zest 1 tsp Rapeseed Oil 40 mL Lemon Juice 30 mL Maple Syrup 20 g Almond Milk 110 mL Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

STEP 8

Before serving, slice each scone in half and spread in two teaspoons of lemon curd. Buckwheat Flour 155 g Ground Oat 100 g Baking Powder 9 g Salt 1 pinch Lemon Zest 1 tsp Rapeseed Oil 40 mL Lemon Juice 30 mL Maple Syrup 20 g Almond Milk 110 mL Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

how to make

Gluten Free Vegan Lemonade Scones

Nutrients

Carbs 36 grams

Sugars 5 grams

Total Fats 10 grams

Saturates 2 grams

Fibers 4 grams

Proteins 6 grams

About this recipe

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Servings

Ingredients List

STEP 1

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STEP 2

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STEP 3

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STEP 4

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STEP 5

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STEP 6

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STEP 7

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STEP 8

Ingredients List

Buckwheat Flour	155 g
Ground Oat	100 g
Baking Powder	9 g
Salt	1 pinch
Lemon Zest	1 tsp
Rapeseed Oil	40 mL
Lemon Juice	30 mL
Maple Syrup	20 g
Almond Milk	110 mL
Lemon Curd	180 g