Lemon Spelt Scones

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Lemon Spelt Scones on plateA 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. zesting Lemon
    juicing Lemon
  3. Grate ginger and add to zest. Add lemon juice to this.
  4. Lemon Spelt Scones
    adding Lemon juice to lemon zest and grated ginger
  5. Combine flours in the food processor.
  6. adding gluten free flour to food processor

  7. Add salt, baking powder, and sugar to food processor.
  8. adding sugar to food processor
  9. Add tahini and pulse a few times.
  10. adding nut butter to processor
    mixing dough in processor
  11. Add lemon/zest/ginger mix, and pulse.
  12. adding lemon juice to processor
  13. Add maple syrup.
  14. adding oil to processor
  15. Add milk through hole in lid.
  16. adding milk to processor

  17. Once dough is formed, shape into 6 balls, and slightly flattened.
  18. forming scones on baking paper
  19. 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.
  20. Lemon Spelt Scones on baking sheet
  21. 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.
  22. making icing
    Lemon Spelt Scones icing in bowl
  23. Drizzle icing onto baked scones.
  24. spooning icing on Lemon Spelt Scones

  25. Enjoy!

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