Gluten Free Scones: Lemon Buttermilk

Ingredients

• 5-inch (12.5 cm) round baking pan, lightly greased and bottom lined with parchment paper
• 1 large egg yolk
• 1/4 cup buttermilk (60 mL)
• 1/3 cup brown rice flour (75 mL)
• 1/4 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)
• 1/8 tsp salt (0.5 mL)
• 2 tbsp grated lemon zest (30 mL)
• 3 tbsp cold butter, cut into 1?2-inch (1 cm) cubes (45 mL)

Directions

1. Preheat oven to 350°F (180°C)
Traditional Method
2. (1) In a measuring cup or small bowl, whisk together egg yolk and buttermilk. Set aside.
3. (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
4. (1) In a measuring cup or small bowl, whisk together egg yolk and buttermilk. Set aside.
5. (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
6. (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.

Tips

http://glutenfreerecipebox.com/gluten-free-scones-lemon-buttermilk

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