Sometimes doing less can be harder than doing a lot. This recipe will reward you with the softest, fluffiest scones ever. The earthy flavor of the rosemary with the pistachios, combined with the sweet, yet tart flavor of the lemon curd is unbelievably good. Enjoy them fresh out of the oven, while still warm.
Rosemary Pistachio Scones With Lemon Curd [Vegan]
This Recipe is :
For the Scones:
- 1 tablespoon flaxseed meal
- 2 1/2 tablespoons water
- 3/4 cup unsweetened almond milk
- 1/2 cup gram spelt flour
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon sea salt
- 1 tablespoon fresh rosemary, stems removed and roughly chopped
- 1/4 cup pistachios, chopped
- 6 1/4 tablespoons vegan butter, room temperature
- 1 tablespoon sugar and pistachios, to sprinkle on top
For the Lemon Curd:
- 1/3 cup lemon juice
- 1/2 cup sugar (make sure it’s white sugar, or else your lemon curd will be brown)
- 1/2 teaspoon vanilla, grounded
- 3 1/2 tablespoons vegan butter
- 3 1/3 tablespoons almond milk
- 1 1/2 tablespoons cornflour
- Zest of 1 lemon
To Make the Scones:
- Preheat the oven to 390°F.
- In a medium-sized bowl, mix the flaxseed meal with the water. Add the almond milk and whisk until well combined, then set aside.
- In another, bigger bowl mix the flour, baking powder, sugar, sea salt, rosemary, and pistachios. Add the vegan butter and incorporate it with a fork.
- Add the flaxseed mixture, a little at a time, and while gently stirring with a wooden spoon.
- Transfer the dough to a floured surface and shape to a thin disk. With a sharp knife, cut it into 8 pieces, and carefully place them individually on a lined baking sheet.
- Sprinkle the tops with pistachios and the remaining sugar, and bake them for about 25 minutes, until the edges are browned.
- Eat them still warm with lemon curd, vegan butter or jam and cream. Of course, you can also store them in a container in a dry and cool place for a few days.
To Make the Lemon Curd:
- In a small pot, add the lemon juice, sugar, vanilla, butter, and almond milk and slowly heat it up. Stir occasionally.
- Add the cornflour to a small bowl and transfer 5 tablespoons of the lemon mixture over there and stir until smooth.
- Slowly pour the cornflour mixture into the pot while stirring. Bring it to a boil and let it thicken at low heat for about 2 minutes.
- Add the lemon zest and stir once again, then put it in the refrigerator and let it cool for a few hours.