Ingredients
Equipment
Method
Scone Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the gluten-free flour, baking powder, poppyseeds, and salt.
- In a larger bowl, mix the granulated sugar with lemon zest, rubbing the zest into the sugar.
- Gently fold the dry ingredients into the lemon zest sugar mixture.
- Cut the cold unsalted butter into small cubes and add to the dry mixture, working it into the flour.
- Whisk together the kefir (or buttermilk), egg, and fresh lemon juice, then pour slowly into the dry mixture.
- Turn the dough onto a floured surface and shape into a rectangle, about 7x5 inches.
- Fold the dough in half and pat down gently; repeat this folding process three times.
- Form the dough into a 6-inch disk, then chill it for at least 10 minutes.
- Remove the dough from the fridge and cut it into eight wedges; brush the tops with kefir and sprinkle raw sugar.
- Place the scones on the prepared baking sheet and bake for 22-26 minutes or until golden brown.
- Let the scones cool before glazing with a mixture of powdered sugar and lemon juice.
Nutrition
Notes
These Gluten Free Lemon Scones are versatile and can be customized with blueberries or cranberries. Best served fresh, but can be stored for up to 3 days.