Lemon Scones - Gluten Free

Name: Lemon Scones - Gluten Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Submitted by Molly53

"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."

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Ready In:: 45mins
Ingredients:: 12
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

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

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Reviews

OK so we didnt like these. They didnt rise at all and were a bit dense.They seemed to turn golden in colour after 15 minutes of cooking but it could have been my oven. I used guar gum in replacement of xanthan gum because of a corn allergy. I'm not sure if my bean flour is considered white bean flour but I wouldnt want to use anything soy (soy beans are white). I did replace the butter with canola oil because of a dairy allergy. I will not be making these again.

UmmBinat

Tweaks

Since white bean flour was unavilable locally - went with garbanzo flour. Knowing how dry anything made with bean flour can be, I added a bit of extra butter. Oh and used whipped butter by the way, because it warms up faster than stick butter and I figured that would help it mix better with the dry ingredients. I personally think the temperature and time needs to be adjusted a bit. I only had them in for 20 minutes at 400 degrees and still the salt they came out somewhat burnt on the bottom. However that said I think they turned out rather nicely for a gluten-free scone. I also throw in a few tables about 2 tablespoons of poppy seeds. Maybe it was the butter but they really came out moist not as dry as scones usually are, which for some people might be a bad thing. But I like the recipe and it didn't require a whole lot of tweaking

phreddz123
OK so we didnt like these. They didnt rise at all and were a bit dense.They seemed to turn golden in colour after 15 minutes of cooking but it could have been my oven. I used guar gum in replacement of xanthan gum because of a corn allergy. I'm not sure if my bean flour is considered white bean flour but I wouldnt want to use anything soy (soy beans are white). I did replace the butter with canola oil because of a dairy allergy. I will not be making these again.

UmmBinat