Following stuffing my face with cheesy quiche, whip cream topped gluten-full waffles, lemon scones and honey baked ham on Easter, I began a small cleanse/diet challenge. I have had these herbal supplements in my cupboard for a while and finally decided I needed to do it NOW. Yes, this was a little spur of the moment but I figured it best to do before summer. Don’t worry, I still have plenty of beer posts! The next month just may be sprinkled with a few more gluten/dairy-free recipes 🙂
The main goal of the “cleanse” is to challenge myself to avoid dairy/gluten while at the same time really watching everything I am consuming. In general it will cause me to plan ahead with meals and really focus on eating healthy. Processed foods aren’t a huge issue since I don’t really ever buy any but I will have to watch myself when eating elsewhere. Beer (I KNOW, it is Gluten-full) won’t be completely eliminated only because there are a couple beer events I am already committed to 🙂 But in general, it will be avoided for the next month or so.
The cleanse won’t be discussed much more than this but I may post a list of some of the fun recipes I am enjoying. Also, to make sure you don’t miss any of them, follow me on twitter (@LillySues) and like me on facebook!
Now let’s get to this amazing scone recipe! The Hungry Mum posted a lemon yogurt bread recipe the other day that just looked awesome. It is super simple and quick to make. It had me craving something lemony and when my mother asked me to make scones for Easter, immediately I thought of lemon yogurt scones.
This recipe is very similar to the grapefruit scone recipe I posted. Since I loved that recipe I just altered it to make the lemon scones and also tried them gluten/dairy-free (GF/DF) 🙂
Since my whole family would not want GF/DF I made them both ways for Easter (round scones = GF, triangular scones = regular). Of course, the gluten/dairy-full scones were absolutely divine! Topped with a little whip cream they were so tasty 😀
The GF/DF ones were also tasty but you could definitely taste the flavor from the flour. When cooking with GF flour it is best to make things that will mask that flavor and lemon is too light. Topping them with strawberries though had them sprinting to the finish line against the regular ones 🙂 The strawberry juice soaked into the scone a little and it tasted like strawberry shortbread!
Lemon Coconut Yogurt Scones
~Makes 6 regular sized scones
1/2 c tapioca flour
1/2 c brown rice flour
1/2 c white rice flour
1 t xanthum gum
**To make regular: replace GF flour and xanthum with 1 1/2 c all purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 cup granulated sugar (2 T goes in mixture, rest on top)
1 large lemon (or 2-3 small)
6 T Earth Balance
1-2 T honey
1/2 cup coconut yogurt
What To Do
- Preheat the oven to 375 degrees Fahrenheit.
- In a medium bowl, combine all dry ingredients except the sugar.
- Zest the lemon and mix with the sugar to make the yummy lemony sugar. Add 2 T to the dry mix.
- Add the butter and work it into flour with your hands until it is pea-size.
- Dissect the lemon (see instructions in grapefruit scones recipe) and cut into small pieces. Make sure you are doing this over a bowl or plate with sides so you can collect all the juice. Add lemon and lemon juice to mixture. If in a hurry, just use the juice.
- Add honey and yogurt. Mix all the ingredients.
- Spread the dough onto a floured surface and make into a circle with about a 1 inch thickness. Slice the scones into 6 triangles. To make mini scones, divide dough into two circles and continue to slice into 6 triangles.
- Place scones onto baking sheet. Rub coconut milk, almond milk, or similar ingredient onto tops of scones. Top the scones with the rest of the sugar mixture.
- Bake on middle rack for 10-15 minutes.
Music For Your Ears:
Typically, I don’t like a lot of popular radio songs but I love Christina’s voice in this song!
~Feel this Moment by Pitbull Feat. Christina Aguilera
More To Love: