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GF Lemon Scones

3.0/5 rating (1 votes)


    • 1-1/2 cups Bob's Red Mill's Gluten-Free "all purpose flour"
    • 1-1/8 teaspoons Xanthan Gum
    • 3 Tablespoons granulated sugar
    • 1-1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • pinch of salt
    • 2-3 teaspoons grated lemon peel (grated peel of two medium lemons or one large lemon)

    Blend above ingredients together and then cut in 6 tablespoons butter.  Squeeze lemons through a strainer and add 2 tablespoons of the fresh lemon juice to the dry ingredient mixture (roughly the juice of one lemon).  Then add 1/2 cup of whipping cream plus 1 tablespoon to dry ingredients.  Start to mix - if it appears it will be too dry, add another tablespoon whipping cream.   GF flour tends to be drier than wheat flour, so it is likely additional cream is needed.  The dough should hold the dry ingredients together and not be so wet as to be tacky to the hands.  Form into a circle about 1 inch thick on a silpat covered baking sheet.  Cut into 8 wedges, separating slightly, and lightly sprinkle with sugar.  Bake at 350 degrees for 25 to 30 minutes.  Scones will be lightly browned.  Let cool and serve slightly warm or room temperature.