Step 1

Preheat oven to 400 degrees, set aside an un-
greased baking sheet.

Step 2

In a large mixing bowl combine flours, baking powder and xanthan gum; cut in butter with pastry blender.

Step 3

In another bowl mix together the honey, eggs, grated lemon peel, lemon juice and water. Add liquid mixture to the dry ingredients and stir with fork.

Step 4

Turn dough out onto a lightly floured surface and knead 10 times. Pat dough into round shape 1″ thick and brush with lemon juice; sprinkle with 1 tablespoon of granulated sugar. Cut into wedges and place edges onto baking sheet and bake for 30 minutes.

Makes 8 scones.

Heat oven to 425 degrees farenheit.

2 C All-Purpose Gluten-free Flour
1 Tbsp baking powder
1/2 tsp salt
1/4 c sugar
1 1/4 C (unsweetened) coconut cream or coconut milk
zest of one lemon or orange

Combine all the dry ingredients. Add the citrus zest to the liquid. Mix the coconut cream into the dry ingredients until it barely holds together. (If the dough seems at all dry, or it isn’t coming together quickly, add more coconut cream and quickly mix it in.) Flour your hands with white rice flour. Pour out the dough onto a floured surface, then press it together as gently as possible until it just comes together in a thick disk. Cut into eight equal pieces, carefully transfer them to a baking sheet, sprinkle with sugar, and bake for 8 minutes, or until a toothpick inserted into them comes out clean.

Enjoy your gluten-free dairy-free scones! Feel free to top the scones with a citrus glaze, but I think these stand well on their own.