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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.  
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g Gluten-free flour
  • 2 tsp baking powder
  • 2 Tbsp Xylitol or similar for sweet version
  • 1 tsp Xanthan gum
  • Pinch of salt
  • 75 g unsalted dairy-free margarine or butter cubed
  • 200 g yoghurt natural (or soy yoghurt)
  • zest and juice of 1 lemon

Method
 

  1. Sieve the flour into a bowl and add the salt, baking powder, Xantham gum and sugar (if used).
  2. Rub the margarine or butter into the flour mixture until it resembles breadcrumbs.
  3. Add the yogurt and lemon juice and mix gently with a spatula until it forms a soft dough.
  4. Add the lemon zest. Combine gently with a spatula and make two ball shapes. Put these in the fridge (wrapped in clingfilm).
  5. Cool for minimum an hour - more if time allows.
  6. Preheat the oven to 180°C.
  7. 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.
  8. Place the scones on a baking tray lined with baking paper.
  9. Bake them for 12-15 minutes until golden.
  10. Let them cool on a wire-rack, then serve warm or at room temperature.