Gluten-free lemon scones
These gluten-free lemon scones can be sweet or savoury, also dairy-free and vegan if you use margarine and soy yogurt. Serve the sweet versions warm with jam or lemon curd at an afternoon tea party; while the savoury ones go really well with soups and stews.
Ingredients
Method
- Sieve the flour into a bowl and add the salt, baking powder, Xantham gum and sugar (if used).
- Rub the margarine or butter into the flour mixture until it resembles breadcrumbs.
- Add the yogurt and lemon juice and mix gently with a spatula until it forms a soft dough.
- Add the lemon zest. Combine gently with a spatula and make two ball shapes. Put these in the fridge (wrapped in clingfilm).
- Cool for minimum an hour – more if time allows.
- Preheat the oven to 180°C.
- Roll the dough out between two sheets of parchment paper to 3cm thickness, then stamp out round shapes, using a round cutter or a small mug.
- Place the scones on a baking tray lined with baking paper.
- Bake them for 12-15 minutes until golden.
- Let them cool on a wire-rack, then serve warm or at room temperature.