Treat for the weekend - vegan lemon curd scones

It may not be quite strawberry cream tea time yet (although at the 40plusalliswell allotment, the strawberries are shaping up nicely) but theses lemon curd scones are yummy to be going on with.  If, like me, you are making your scones gluten free, be aware that your scones may be crumbly (but no less delicious) and therefore hard to split in two.  I have found a way round this  - make your scones a little less thick, say 1/2 inch thich and use the lemon curd to sandwich them together.  

Last week we looked at 'vegan egg substitutes'. In curds, eggs are used for thickening but in this vegan version cornflour is used as a thickener.  How much stevia you use really depends on whether you like your lemon curd tart or sweet so the amount given is a suggestion. Any remaining can be used to top porridge or on toast etc.

Vegan lemon curd 

vegan lemon curd

250ml lemon juice
100ml water
100ml almond milk
40g cornflour
10g stevia

Mix the lemon juice, water and almond milk in a non-stick pan.  Stir in the stevia and whisk in the cornflour. Bring to the boil, whisking all the time and reduce the heat until the mixture thickens (about a minute) - it will thicken more as it cools.

For the scones

Makes 4-6

175g rice flour 
2 tsp baking powder
pinch salt 
3 tbsp stevia
40g dairy free spread + extra for greasing
90ml almond milk
1 tbsp lemon juice
30g sultanas (optional)

Place the rice flour, baking powder and salt in a mixing bowl.  Add the dairy free spread and rub into the flour. Stir in the stevia. Mix the lemon juice with the almond milk (it will curdle) and add to the mixture.  Form the mixture into a dough, adding the sultanas if using and knead lightly.  Divide the dough into 8-12 and form into rounds (remember you are going to sandwich two together).  Press down lightly onto a greased baking tray and bake for 12-15 minutes. Sandwich together with the lemon curd.  

Enjoy!

Hope the sun is shining where you are!

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