Gluten Free Scones: Lemon Buttermilk

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This gluten free scones recipe is another delicious treat from “The Gluten-Free Baking Book” by Donna Washburn and Heather Butt. Just imagining the flavors of lemon and creamy buttermilk together makes my mouth water! It’s often hard to come by gluten free recipes made with very little starch and lots of gluten free whole grains, but this one is! Perhaps you can enjoy these gluten free scones without the guilt!

Gluten Free Scones Recipe: Lemon Buttermilk

Yield: 4 to 6 wedges

Gluten Free Scones Recipe: Lemon Buttermilk

A gluten free scones recipe with lemon and buttermilk flavors. Scrumptiously delicious!

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 Tablespoons tapioca starch (30 mL)
  • 2 Tablespoons granulated sugar (30 mL)
  • 1 Tablespoon GF baking powder (15 mL)
  • 1 teaspoon baking soda (5 mL)
  • 1 teaspoon xanthan gum (5 mL)
  • 1/8 teaspoon salt (0.5 mL)
  • 2 Tablespoons grated lemon zest (30 mL)
  • 3 Tablespoons cold butter, cut into 1/2-inch (1 cm) cubes (45 mL)

Instructions:

  1. Preheat oven to 350°F (180°C)
  2. Traditional Method
  3. (1) In a measuring cup or small bowl, whisk together egg yolk and buttermilk. Set aside.
  4. (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.
  5. Food Processor Method
  6. (1) In a measuring cup or small bowl, whisk together egg yolk and buttermilk. Set aside.
  7. (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.
  8. For Both Methods
  9. (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

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.

Carla's Note: For corn-free dieters, use Featherweight baking soda.

Carla’s Tip: 1 Tablespoon of vinegar plus enough milk to make 1 cup; allow to sit for 10 minutes or so, makes a great buttermilk substitute, as well.

Excerpted from The Gluten-Free Baking Book: 250 Small Batch Recipes for Everything from Brownies to Cheesecake by Donna Washburn and Heather Butt © 2011 www.robertrose.ca Reprinted with permission. All rights reserved.

Photo Credit: Colin Erricson / www.robertrose.ca

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