Gluten Free Lemon Scones Recipe

Name: Gluten Free Lemon Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CANDIED LEMON:; 1 whole Lemon, Sliced Thin On The Horizontal To Form Rings; 1 cup Water; 2/3 cups Sugar; _____; FOR THE SCONES:; 1-1/2 Tablespoon Flax Meal; 1-1/2 Tablespoon Chia Seeds; 3 Tablespoons Boiling Water; 3/4 cups Sweet Rice Flour; 1/4 cups Corn Flour; 1 cup Potato Starch; 1/2 cups Brown Rice Flour; 1/2 cups Brown Sugar; 3 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/2 cups Butter, Cold, Cut Into Small Pieces; 1 cup Buttermilk; 2 whole Eggs

Servings: persons

FOR THE CANDIED LEMON:
1 whole Lemon, Sliced Thin On The Horizontal To Form Rings
1 cup Water
2/3 cups Sugar
_____
FOR THE SCONES:
1-1/2 Tablespoon Flax Meal
1-1/2 Tablespoon Chia Seeds
3 Tablespoons Boiling Water
3/4 cups Sweet Rice Flour
1/4 cups Corn Flour
1 cup Potato Starch
1/2 cups Brown Rice Flour
1/2 cups Brown Sugar
3 teaspoons Baking Powder
1/2 teaspoons Salt
1/2 cups Butter, Cold, Cut Into Small Pieces
1 cup Buttermilk
2 whole Eggs

1
For the candied lemons, in a medium sauce pan, add the sliced lemons and cover with water. Bring to boil and boil for 5 minutes, drain and remove the lemon slices to the side. Add the 1 cup fresh water and sugar. Bring to a boil and stir to dissolve the sugar. Add the sliced lemons to the sugar water and simmer gently for 40 minutes. The lemons will become tender and it will reduce and thicken slightly. Set aside to cool. (This can be made in advance and kept in the fridge).
2
In a small bowl mix together the flax, chia seeds and boiling water. Set aside while you prepare the scones (it will get thick and pasty).
3
Preheat oven to 350u00b0F.
4
In a large bowl stir together sweet rice flour, corn flour, potato starch, brown rice flour, brown sugar, baking powder, and salt. Cut in the butter using a pastry cutter or 2 forks until the butter is the size of peas. In a small bowl add the buttermilk and whisk in the eggs and the flax and chia mix. Pour the buttermilk mixture into the flour and mix well. The batter will be loose. Spoon onto a greased cookie sheet into 3-inch wide and 2-inch thick circles. These will spread, but it's okay, you can cut them to shape. Top each biscuit with one round of candied lemon.
5
Bake for 20-26 minutes or until it starts to brown on the bottom. Cut into servings and serve while warm.

1491

kcal

Calories

104

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CANDIED LEMON:, 1 whole Lemon, Sliced Thin On The Horizontal To Form Rings, 1 cup Water, 2/3 cups Sugar, and more.

Yes, Gluten Free Lemon Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Lemon Scones

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