Lemon Scones - Gluten Free

A brightly flavored scone recipe from the folks at Bob's Red Mill. Try them with the syrup of your choice or fresh fruit. Cooking time approximate. Specialty ingredients can be found at www.bobsredmill.com.

• Ready In: 45 mins
• Yields: 8 scones

Ingredients

• 1  cup  white  bean flour
• 1 1⁄2 cups  rice flour
• 5  teaspoons baking powder
• 2  teaspoons xanthan gum
• 1⁄4 cup honey
• 1⁄2 cup butter, cold
• 2  eggs
• 1  tablespoon lemon peel, grated
• 1⁄3 cup lemon juice (fresh is best)
• 1⁄2 cup water
• 2  tablespoons lemon juice
• 1  tablespoon granulated sugar

Directions

1. Preheat oven to 400°F.
2. Sift first four ingredients together in a bowl; cut in butter with pastry blender.
3. Mix the honey, eggs, grated lemon peel, lemon juice and water in another bowl.
4. Add liquid mixture to the dry ingredients and stir with fork.
5. Turn dough out onto a lightly floured surface and knead 10 times.
6. Pat dough into round shape 1" thick.
7. Brush with lemon juice; sprinkle top with 1 tablespoon of granulated sugar.
8. Cut into wedges and place edges onto ungreased baking sheet and bake for 30 minutes or until golden.