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Lemon Buttermilk Scones

by Donna Washburn, PHEc and Heather Butt, PHEc

Lemon Buttermilk Scones

Makes 4 to 6 wedges

Serving size: 1 wedge

These scones with a delightful lemon tang are perfect to serve with fresh raspberries.

 

Tips: If you don’t have buttermilk on hand, substitute plain yogurt or GF sour cream.

Lemon zest is the bright yellow portion of a lemon peel. When the lemon is cold from the refrigerator, zest is easily grated with a rasp, a very sharp, thin tool.

 

Preheat oven to 350°F (180°C)

5-inch (12.5 cm) round baking pan, lightly greased and bottom lined with parchment paper

 

1            large egg yolk            1

14 cup            buttermilk            60 mL

13 cup            brown rice flour            75 mL

14 cup            amaranth flour            60 mL

2 tbsp            tapioca starch            30 mL

2 tbsp            granulated sugar            30 mL

1 tbsp            GF baking powder            15 mL

1 tsp            baking soda            5 mL

1 tsp            xanthan gum            5 mL

18 tsp            salt            0.5 mL

2 tbsp            grated lemon zest            30 mL

3 tbsp            cold butter, cut into 12-inch (1 cm) cubes            45 mL
           

Traditional Method

1.           In a measuring cup or small bowl, whisk together egg yolk and buttermilk. Set aside.

2.           In a bowl, combine brown rice flour, amaranth flour, tapioca starch, sugar, baking powder, baking soda, xanthan gum, salt and lemon zest. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs about the size of small peas. Add egg yolk mixture all at once, stirring with a fork to make a thick dough.

Food Processor Method

1.           In a measuring cup or small bowl, whisk together egg yolk and buttermilk. Set aside.

2.           In a small food processor fitted with a metal blade, combine brown rice flour, amaranth flour, tapioca starch, sugar, baking powder, baking soda, xanthan gum, salt and lemon zest; pulse 3 or 4 times to combine. Add butter and pulse for 3 to 5 seconds or until mixture resembles coarse crumbs about the size of small peas. Add egg yolk mixture all at once and process until dough holds together.

For Both Methods

3.           Spoon dough into prepared pan, leaving the top rough. Bake in preheated oven for 24 to 28 minutes or until top is deep golden. Cut into wedges and serve immediately.

Variation: To turn this into a dessert scone, increase the granulated sugar to 14 cup (60 mL).

 

Find more delicious gluten-free recipes like this in The Gluten-Free Baking Book by Donna Washburn and Heather Butt