Gluten Free Lemon SconesContributed by: Bob's Red Mill Natural FoodsThis recipe was adapted from The Lemon Scones recipe from Amherst Shore Country Inn - Amherst Nova Scotia.
DirectionsStep 1Preheat oven to 400 degrees, set aside an un-greased baking sheet. Step 2In a large mixing bowl combine flours, baking powder and xanthan gum; cut in butter with pastry blender.Step 3In another bowl mix together the honey, eggs, grated lemon peel, lemon juice and water. Add liquid mixture to the dry ingredients and stir with fork.Step 4Turn dough out onto a lightly floured surface and knead 10 times. Pat dough into round shape 1" thick and brush with lemon juice; sprinkle with 1 tablespoon of granulated sugar. Cut into wedges and place edges onto baking sheet and bake for 30 minutes.Makes 8 scones. |
 Servings: 8 Rating
Products Used in this Recipe
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Ratings & Comments (3)
3 Reviews 
Hannah March 6, 2012
These scones tasted great! But boy were they dense! We did substitute millet and oat flour for the white bean flour, but I wouldnt think that would make much of a difference. Well, everything is a work in progress. Im not sure if we would make these again though.
Hally August 13, 2012
Why is this recipe written with different ingredients than it was two days ago? tastes ok with 2 1/2 gf biscuit mix
Bob's Red Mill August 28, 2012
I checked this recipe in our archives and the ingredients have been the same since 2008. Perhaps you were thinking of our Lemon Scones (Wheat Free) or Raspberry Lemon Scones?
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Nutritional Information
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