Gluten Free Lemon Poppyseed Scones

Instructions

1. 1

   In a small bowl, whisk together gluten-free flour, baking powder, poppyseeds, and kosher salt. Combine the granulated sugar and lemon zest with your hands in a large bowl. Add the dry ingredients to the lemon zest mixture and stir to combine. Cut the cold butter cubes into the flour mixture using your hands or pastry blender until mixture looks very crumbly.

2. 2

   In a separate bowl, whisk together the egg, buttermilk and lemon juice until frothy. Pour the wet ingredients into the mixture of flour and butter. Gently stir everything together with a fork.

3. 3

   Transfer the scone dough unto a parchment lined baking sheet and push the dough together. Avoid kneading the dough. With your hands shape the dough into a 5x7 inch rectangle about 1” tall. Fold the dough in half and carefully pat it down into a rectangle again. Fold it in half again x2 for a total of 3 folds. With your hands, shape the dought into a 6” disk, around 1” tall. Place the dough on the tray in the refrigerator for at least 10 minutes and up to 12 hours.

4. 4

   Preheat oven to 400 F degrees. Cut the scone dough into 8 equal sized pie shapes. Arrange the poppyseed scones onto parchment lined baking sheet, brush with buttermilk and sprinkle with sugar. Bake at 400 F degrees for 22-26 minutes.

5. Lemon Glaze:
6. 5

   While scones are cooling, prepare the lemon glaze by combining the ingredients in a small bowl. When scones are cool, use.a spoon to drizzle lemon glaze on each scone.