Vegan, Gluten and Soy Free Lemon Currant Scones

Name: Vegan, Gluten and Soy Free Lemon Currant Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Rice Milk; 1 whole Lemon, Zest And Juice; ⅓ cups Garfava Bean Flour; ⅓ cups Quinoa Flour; ⅓ cups Sorghum Flour; ⅓ cups Plus 1/4 Cup Brown Rice Flour; ⅔ cups Tapioca Starch; 1 teaspoon Xathan Gum; 1 Tablespoon Baking Powder; 1/4 teaspoons Salt; 1 Tablespoon Sugar; 1/4 cups Coconut Oil; ⅓ cups Dried Currants

Servings: persons

1 cup Rice Milk
1 whole Lemon, Zest And Juice
⅓ cups Garfava Bean Flour
⅓ cups Quinoa Flour
⅓ cups Sorghum Flour
⅓ cups Plus 1/4 Cup Brown Rice Flour
⅔ cups Tapioca Starch
1 teaspoon Xathan Gum
1 Tablespoon Baking Powder
1/4 teaspoons Salt
1 Tablespoon Sugar
1/4 cups Coconut Oil
⅓ cups Dried Currants

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1.
2
Preheat oven to 400F.
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2.
4
Measure out rice milk and add lemon juice from half of the lemon.
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Give it a stir and let it sit.
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3.
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Whisk together all the flours, tapioca starch, xathan gum, baking powder, salt, sugar and lemon zest.
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4.
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Add coconut oil to the flour mixture.
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Use fingers to crumble it down to pea-sized or smaller-sized lumps.
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5.
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Mix in the currants.
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6.
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Pour in the rice milk and mix with a fork.
15
Add more rice milk if necessary to get the dough soft and sticky.
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7.
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Either drop scones by the spoonfuls onto a pan or cut them into triangles on a piece of floured wax paper.
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8.
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Depending on how large they are, bake for 10 14 minutes or until the bottoms start turning brown and the tops look cracked.
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9.
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Cool on a rack or wrap in a dish towel and serve immediately.
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10.
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Enjoy!

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Rice Milk, 1 whole Lemon, Zest And Juice, ⅓ cups Garfava Bean Flour, ⅓ cups Quinoa Flour, and more.

Yes, Vegan, Gluten and Soy Free Lemon Currant Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!