Gluten-Free Lemon Scones

ingredients

For the scones:

• 2 cups Tigernut flour

• 1/2 cup tapioca flour

• 1/3 cup castor sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 3 tablespoon lemon zest

• 1 egg yolk

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• 3 tbsp COLD butter

For the lemon glaze:

• 1/2 cup powdered sugar

• 2 tablespoons lemon juice

instructions

1. Preheat the oven to 200°C

2. Blend the sugar & lemon zest to create a fragrant lemon sugar

3. Combine the dry ingredients: flour, lemon sugar, baking powder and salt

4. Mix the egg yolk, buttermilk and vanilla extract together

5. Add butter to the dry ingredients and blend to create a sand-like texture

6. Add the wet ingredients to create dough. Add more tigernut flour if the dough is too wet. Knead for 5 minutes

7. Refrigerate dough for 30 minutes

8. Roll the dough into a ball and flatten into a sheet approx 3/4 of an inch thick

9. Using a cookie cutter or small bowl, cut out scone circles and place on a baking sheet

10. Bake for 20 minutes or until golden

11. Transfer the scones to a cooling rack

12. To make the lemon glaze, add the powdered sugar to a bowl and add the lemon juice until smooth