Vegan, Gluten and Soy Free Lemon Currant Scones

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)

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

What is your favourite kind of biscuit?

This is linked up to Slightly Indulgent Tuesdays and Gluten Free Wednesdays – check them out for some great recipes! :)

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6 Comments

Filed under Baking

6 responses to “Vegan, Gluten and Soy Free Lemon Currant Scones

  1. yummmmmm!! Love scones. and so does my mother. Going to pass this recipe on to her :)
    Wanted to invite you to participate in an event I host each Sunday titled Seasonal Sundays. It fits the theme quite well! :)
    xo, Brittany

  2. Those look amazing! These are going on my must try list. Thanks for sharing.

  3. MMMMMM,..your gf scones look so addictive, tasty & fabulous!

    You have a cool food blog!

    Many greetings from a gf foodie from Brussels, Belgium!

  4. Hi Christine! What lovely scones! I have been having serious heartburn lately whenever I eat wheat and I am gearing up to go gluten free so I want to have some recipes that will “seem like” old times. I have a lot of great recipes, but not a lot of baked goods, so this is going on my to try list! Thanks for visiting me at a moderate life and I look forward to getting to know you better! I tweeted this recipe for you! All the best, Alex

  5. Your scones look lovely. Thanks for participating in the biscuit challenge.

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