Vegan, Gluten and Soy Free Lemon Currant Scones

• 1 cup Rice Milk
• 1 whole Lemon, Zest And Juice
• 13 cups Garfava Bean Flour
• 13 cups Quinoa Flour
• 13 cups Sorghum Flour
• 13 cups Plus 1/4 Cup Brown Rice Flour
• 23 cups Tapioca Starch
• 1 teaspoon Xathan Gum
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Salt
• 1 Tablespoon Sugar
• 1/4 cups Coconut Oil
• 13 cups Dried Currants

1. 1.
2. Preheat oven to 400F.
3. 2.
4. Measure out rice milk and add lemon juice from half of the lemon.
5. Give it a stir and let it sit.
6. 3.
7. Whisk together all the flours, tapioca starch, xathan gum, baking powder, salt, sugar and lemon zest.
8. 4.
9. Add coconut oil to the flour mixture.
10. Use fingers to crumble it down to pea-sized or smaller-sized lumps.
11. 5.
12. Mix in the currants.
13. 6.
14. Pour in the rice milk and mix with a fork.
15. Add more rice milk if necessary to get the dough soft and sticky.
16. 7.
17. Either drop scones by the spoonfuls onto a pan or cut them into triangles on a piece of floured wax paper.
18. 8.
19. Depending on how large they are, bake for 10 14 minutes or until the bottoms start turning brown and the tops look cracked.
20. 9.
21. Cool on a rack or wrap in a dish towel and serve immediately.
22. 10.
23. Enjoy!

milk, lemon, garfava bean flour, quinoa flour, sorghum flour, brown rice flour, tapioca, baking powder, salt, sugar, coconut oil, currants

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-gluten-and-soy-free-lemon-currant-scones/ (may not work)