Shannon's lemon scones use Lemon Sun River Honey in the dough and again as a drizzle after baking. They are bright, simple, and a good fit for breakfast, snacks, or dessert.
Ingredients
- 2 1/2 cups gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1/4 cup Lemon Sun River Honey
- 1 egg
- 8 tablespoons cold unsalted butter or margarine
- 1 tablespoon unsweetened almond milk
Directions
- Preheat the oven to 425 degrees F.
- Place a large sheet of parchment paper on a baking sheet.
- Add the gluten-free flour, baking powder, baking soda, lemon zest, and salt to a food processor. Pulse to mix.
- Add the cold butter and pulse until combined. The mixture should look like small marbles.
- In a bowl, mix the vanilla, Lemon Sun River Honey, lemon juice, and egg. Add to the dry mixture in the food processor and pulse until the wet and dry ingredients are combined.
- Place the dough on a well-floured surface.
- Form the dough into a smooth shape about 1 inch thick.
- Cut the dough into 8 pieces and place the scones on the baking sheet about 1 inch apart.
- Brush the tops with almond milk.
- Bake for 13 to 15 minutes.
- Remove from the oven and let cool.
- Drizzle the tops with Lemon Sun River Honey and serve.
