Lemon Spelt Scones

A book I received last Christmas called "Whole Grain Vegan Baking" has gluten-free recipes that replace the egg and dairy with potatoes, squash, other vegetables, oils and vegan yogurt. I have recently had a lot of fun making the recipes in it.


Total Time: 2+ hours

Yield: 6 scones

Source: Whole Grain Vegan Baking


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  1. Zest lemon, and juice the lemon.
  2. Grate ginger and add to zest. Add lemon juice to this.
  3. Combine flours in the food processor.
  4. Add salt, baking powder, and sugar to food processor.
  5. Add tahini and pulse a few times.
  6. Add lemon/zest/ginger mix, and pulse.
  7. Add maple syrup.
  8. Add milk through hole in lid.
  9. Once dough is formed, shape into 6 balls, and slightly flattened.
  10. Bake for 15 minutes or until golden brown around edges and light golden on the top. Transfer onto wire rack after a few minutes out of the oven.
  11. Combine sugar with 1 teaspoon lemon juice at a time until it is thick enough to coat the back of a spoon but is still easy to drizzle.
  12. Drizzle icing onto baked scones.
  13. Enjoy!

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