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| Lemon Poppy Seed Scones (Gluten Free, Dairy Free, and Vegan) |
"These are scrumptious little scones that will satisfy those with allergies or gluten free, dairy free, or vegan lifestyle."
Ingredients :
- 9 tablespoons water
- 3 tablespoons ground flax seeds
- 1/4 cup maple syrup
- 3 tablespoons coconut oil, melted
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
- 2/3 cup oat flour
- 1/3 cup white rice flour
- 1/4 cup brown rice flour
- 2 tablespoons coconut flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 35M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk water and ground flax seeds together in a small bowl. Let stand until thickened, about 5 minutes. Mix in maple syrup, coconut oil, lemon zest, lemon juice, and vanilla extract.
- Mix oat flour, white rice flour, brown rice flour, coconut flour, poppy seeds, baking soda, baking powder, xanthan gum, and salt together in a large bowl. Add maple syrup mixture; mix with a spatula until dough comes together in a ball.
- Transfer ball of dough to a large sheet of waxed paper; press into a circle about 1 inch thick. Cut into 8 wedges. Pull wedges apart and carefully transfer to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 17 minutes. Cool on a wire rack.
Notes :
- Add an additional 1 teaspoon xanthan gum to the dry ingredients in step 3 if desired.
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