How to make Gluten Free Vegan Lemonade Scones

how to make

dairy free gluten free vegan low fat low sugars

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 .

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

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

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

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

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

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

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

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

how to make

Gluten Free Vegan Lemonade Scones

STEP 1

Ingredients List

STEP 2

Ingredients List

STEP 3

Ingredients List

STEP 4

Ingredients List

STEP 5

Ingredients List

STEP 6

Ingredients List

STEP 7

Ingredients List

STEP 8

Ingredients List

how to make

Gluten Free Vegan Lemonade Scones

STEP 1

Ingredients List

STEP 2

Ingredients List

STEP 3

Ingredients List

STEP 4

Ingredients List

STEP 5

Ingredients List

STEP 6

Ingredients List

STEP 7

Ingredients List

STEP 8

Ingredients List

FREE EBOOK