Do you know what the difference between a biscuit and a scone? To me, they’re pretty much the same thing, only scones and meant more as “sweet treats” and biscuits are more savoury. Whether that’s correct or not, oh well!
Usually I make cheese biscuits to accompany soup, but I wanted to try making a vegan, gluten free and soy free biscuit that would be healthy and delicious. I also wanted to make a biscuit for The Gluten Free Homemaker’s Biscuit Challenge.
These are a bit denser than your usual biscuit, but that’s not surprising considering the flour mixture used. I wanted to make sure that they had some substance, thus the use of heavier flours. The lemon and currants pair well with the slightly sweet biscuit. Perfect with afternoon tea or just for a snack! (It also gave me an excuse to use some the china we got when we got married!)
Vegan, Gluten and Soy Free Lemon Currant Scones
1/3 c. each of garfava bean, quinoa, sorghum and brown rice flours
1/4 c. brown rice flour (in addition to the 1/3 c.)
2/3 c. tapioca starch
1 tsp. xathan gum
1 tbsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
Zest of one lemon
Juice of half a lemon
1/3 c. dried black currants
1/4 c. coconut oil
1 c. rice milk (plus more if necessary)
- Preheat oven to 400F.
- Measure out rice milk and add lemon juice. Give it a stir and let it sit.
- Whisk together all the flours, xathan gum, baking powder, salt, sugar and lemon zest.
- Add coconut oil to flour mixture. Use fingers to crumble it down to pea or smaller sized lumps.
- Mix in the currants.
- Pour in rice milk and mix with a fork. Add more rice milk if necessary to get dough to be soft and sticky.
- Either drop biscuits by the spoonful onto a pan or cut them into triangles on a piece of floured wax paper.
- Depending on how large they are, bake for 10 – 14 minutes or until the bottoms start turning brown and the tops look cracked.
- Cool on a rack or wrap in a dish towel and serve immediately.
What is your favourite kind of biscuit?