how to make

Gluten Free Vegan Lemonade Scones

by

Health

Time

50m

Cost

Nutrients

260 kcal

Carbs 36 grams

Sugars 5 grams

Total Fats 10 grams

Saturates 2 grams

Fibers 4 grams

Proteins 6 grams

About this recipe

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.


Nutrients Data

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.

Chart Legend

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

Contains Allergens

  • Nuts

Servings

6

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Ingredients List

Buckwheat Flour155 g
Ground Oat100 g
Baking Powder9 g
Salt1 pinch
Lemon Zest1 tsp
Rapeseed Oil40 mL
Lemon Juice30 mL
Maple Syrup20 g
Almond Milk110 mL
Lemon Curd180 g

STEP 1

Add buckwheat flour, ground oat, baking powder, salt, and lemon zest in a bowl and mix well.

Ingredients List

Buckwheat Flour155 g
Ground Oat100 g
Baking Powder9 g
Salt1 pinch
Lemon Zest1 tsp
Rapeseed Oil40 mL
Lemon Juice30 mL
Maple Syrup20 g
Almond Milk110 mL
Lemon Curd180 g

STEP 2

Incorporate the vegetable oil and work the ingredients until you have a crumbly mixture.

Ingredients List

Buckwheat Flour155 g
Ground Oat100 g
Baking Powder9 g
Salt1 pinch
Lemon Zest1 tsp
Rapeseed Oil40 mL
Lemon Juice30 mL
Maple Syrup20 g
Almond Milk110 mL
Lemon Curd180 g

STEP 3

In a separate bowl, prepare the lemonade by mixing the lemon juice with maple syrup and then add the almond milk.

Ingredients List

Buckwheat Flour155 g
Ground Oat100 g
Baking Powder9 g
Salt1 pinch
Lemon Zest1 tsp
Rapeseed Oil40 mL
Lemon Juice30 mL
Maple Syrup20 g
Almond Milk110 mL
Lemon Curd180 g

STEP 4

Incorporate the lemonade into the dry ingredients and knead the mixture.

Ingredients List

Buckwheat Flour155 g
Ground Oat100 g
Baking Powder9 g
Salt1 pinch
Lemon Zest1 tsp
Rapeseed Oil40 mL
Lemon Juice30 mL
Maple Syrup20 g
Almond Milk110 mL
Lemon Curd180 g

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.

Ingredients List

Buckwheat Flour155 g
Ground Oat100 g
Baking Powder9 g
Salt1 pinch
Lemon Zest1 tsp
Rapeseed Oil40 mL
Lemon Juice30 mL
Maple Syrup20 g
Almond Milk110 mL
Lemon Curd180 g

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.

Ingredients List

Buckwheat Flour155 g
Ground Oat100 g
Baking Powder9 g
Salt1 pinch
Lemon Zest1 tsp
Rapeseed Oil40 mL
Lemon Juice30 mL
Maple Syrup20 g
Almond Milk110 mL
Lemon Curd180 g

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.

Ingredients List

Buckwheat Flour155 g
Ground Oat100 g
Baking Powder9 g
Salt1 pinch
Lemon Zest1 tsp
Rapeseed Oil40 mL
Lemon Juice30 mL
Maple Syrup20 g
Almond Milk110 mL
Lemon Curd180 g

STEP 8

Before serving, slice each scone in half and spread in two teaspoons of lemon curd.

Ingredients List

Buckwheat Flour155 g
Ground Oat100 g
Baking Powder9 g
Salt1 pinch
Lemon Zest1 tsp
Rapeseed Oil40 mL
Lemon Juice30 mL
Maple Syrup20 g
Almond Milk110 mL
Lemon Curd180 g