These lemon scones are Über scrummy and every bit as good as the wheat version. They don’t tend to stay fresh long, even in an airtight container, so are best eaten within 24 hours of baking, but are well worth the effort (not to say there’s much effort needed to make them).
Gluten-free baking can be very hit and miss. As in, after following a recipe to the letter, there is no guarantee of an exact result each time. There are many varying factors for this, the most common being oven and room temperature, before, during and after baking. Yet, this recipe seems to work the same each time (there will always be exceptions though :)).
This is a maintenance recipe
Yield: 12 servings
2 tsp lemon extract (this can be omitted to make plain scones)
2 1/2 cups gluten-free flour (I use bread flour)
1/4 to 1/2 cup unrefined sugar (depending on one’s sweet tooth) or honey
1 1/2 tsp gluten-free baking powder
1 med egg
1 cup plain natural yoghurt (full-fat)
1/2 cup milk (dairy or non dairy)
1/4 cup softened butter (2 oz)
Preheat oven to 180 °C and grease medium muffin tins (or use non-stick)
Place all ingredients into a large bowl. Using a hand mixer, blend to a thick but smooth consistency, like a heavy cake batter. If it seems too thick add a drop more milk.
Pour mixture into muffin cases and bake for 20 mins (or until risen and firm to touch)
Cool on a wire rack.
Serve on their own or with a generous layer of whipped or clotted cream… mmmm!