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!
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
hot
water
2 tablespoons
freshly squeezed
lemon juice
½ cups
non-dairy milk
(or any other type of milk)
