how to make
Gluten Free Vegan Lemonade Scones
Add buckwheat flour, ground oat, baking powder, salt, and lemon zest in a bowl and mix well. Incorporate the vegetable oil and work the ingredients until you have a crumbly mixture. In a separate bowl, prepare the lemonade by mixing the lemon juice with maple syrup and then add the almond milk. Incorporate the lemonade into the dry ingredients and knead the mixture. Roll the dough into a 3 cm (1.2 inches) thickness and wrap it with cling film. Cool in the fridge for 15 minutes. Cut out the scones with a 6 cm (2.3 inches) round fluted cutter and transfer them to a non-stick baking tray. 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. Get It! Before serving, slice each scone in half and spread in two teaspoons of lemon curd.