Difficulty
Average Recipe
Prep Time
15 minutes
Cook Time
25 minutes
Servings
8 scones

Serve these gluten-free, vegan scones with mint tea for an afternoon treat! If you want extra lemon flavor then add about ½ to 1 teaspoon organic lemon flavoring. For the non-dairy milk, I usually use coconut milk or almond milk.  The blueberries can be replaced with any type of berry. Try blackberry, chopped strawberries, marionberry, or blueberries. I've also tested this recipe using diced (very small) Granny Smith apples with added cinnamon!

Read more about this recipe on the blog.

Blueberry Lemon Scones (gluten-free, nut-free, vegan)

Ingredients

Dry Ingredients

1½ cups sprouted brown rice flour (or regular brown rice flour)
½ cups arrowroot powder (or tapioca flour)
4 tablespoons maple sugar (or coconut sugar or organic cane sugar))
2 teaspoons baking powder
½ teaspoons sea salt
2 teaspoons finely grated lemon zest
6 tablespoons organic palm shortening
1 cups fresh or frozen blueberries

Wet Ingredients

2 tablespoons ground chia seeds
2 tablespoons boiling water
2 tablespoons freshly squeezed lemon juice
½ cups non-dairy milk (or any other type of milk)