These scones are a hit for everyone, not just the Gluten sensitive people in your life. They are also super easy to throw together and the perfect pari with your morning coffee on cold fall day.
This recipe was adapted from one that I received from a B&B in New York where Dave and I had our baby moon. The owner was happy to share and I was lucky to be able to convert it to Gluten Free so that we could continue to enjoy it. I hope you enjoy this as much as we do!
Pair this recipe with jam or some home made lemon curd (recipe to come soon!
Gluten-Free Lemon Ginger Scones
Delicious, lemon ginger scones that no one will know are gluten free!
Ingredients
- 3 cups Gluten Free Flour blend Make sure your flour blend has xanthum gum
- 1 tsp xanthum gum *omit if your flour blend already contains
- 3/4 cup Sugar
- 1/2 tsp baking powder make sure you use gluten-free
- 1/4 tsp salt do not omit, salt helps to balance the sweetness and help the flavour come out
- 3/4 cup candied ginger chopped into 1/4 inch peices or smaller
- 1 tbs lemon zest fresh is best here
- 1 tbs grated fresh ginger can use powder ginger in a pinch but it won't taste quite as good
- 3/4 cup buttermilk if you don't have buttermilk you can substitue 1 tbs of lemon juice an 3/4 cup minus one tbs of regular milk
- 10 tbs unsalted butter, melted
- 1 tbs coarse sugar for sprinking on top (optional)
Instructions
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preheat over to 400 degrees. Prep baking sheet with parchment paper.
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In a large bowl mix together flour, sugar, baking soda, baking powder, and salt. Once mixed well stir in candied ginger, lemon zest, and fresh ginger until evenly mixed together.
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Create a well in center of the flour, pour melted butter and buttermilk in flour mixture. gently mix until flour is just moistened. Don't over mix, the dough should look crumbly but slightly hold together when pressed.
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Two options for creating scones:
Option one- create two dough balls. Flatten balls into discs, then cut into 6 pieces. This will creat a more traditional looking scone. Transfer to baking sheet once cut and sprinkle with course sugar.
Option two- divide dough into 12 balls and flatten each ball onto cookie sheet. Transfer to baking sheet and sprinkle with coarse sugar.
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Bake at 400F (200C) for 18-20 minutes, or until just flightly golden. cool before serving.
*if storing, make sure to fully cool before freezing.
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