Gluten Free Walnut Scones and Fresh Lemon Curd

Batter:

1 1/4 Cups Buckwheat Flour

1/4 Cup Almond Meal

1/2 Cup Coconut Flour

1/2 Cup Sugar

1 tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

6 Tablespoons Earth Balance

3/4 Cup Soymilk

2 tablespoons Maple Syrup

1/4 Cup Chopped Walnuts

1 Dash Cinnamon

1 Dash Allspice

1 teaspoon Vanilla Extract

Combine all ingredients, first dry, then wet, mixing with a fork until crumbles form. Roll dough into large ball with your hands until texture is smooth.

Break into 6 smaller balls and form into desired shape.

Place on greased cookie sheet or skillet and place in oven at 375 for 20-22 minutes.

Lemon Curd:

1 1/4 Cup Fresh Lemon Juice (4-5 lemons)

1/2 Cup Water

1 3/4 Cups Sugar

4 Tablespoons Cornstarch

Zest from the lemons used from juicing (4-5 lemons)

2 Tablespoons Earth Balance

3/8 Cup Soymilk

Combine Juice, Water, Sugar, and Cornstarch in a small pot and whisk without stopping until ingredients begin to boil. Add Soymilk, Earth Balance, and Zest and allow ingredients to boil (still whisking) for 1 minute.

Remove Curd from heat and allow to cool.

ENJOY!