Gluten-free Lemon Scones

My sister and I have been waiting to get together to watch the first episode of Downton Abbey and I thought it was fitting to have lemon scones and tea for this special occasion.  These scones were simply delicious!  I used a recipe I have previously posted, but substituted the gluten-free flours for a gluten-free flour blend from Greta Podleski.  The addition of lemon rind and a simple lemon icing was just perfect, but if you are not a lemon fan, you could leave it out.

 Ingredients

1 1/2 cups gluten-free flour blend (see recipe below)

2 tsp. baking powder

1 tsp. baking soda

2 Tb. white sugar

2 Tb. brown sugar

4 Tb. butter

1 Tb. lemon rind (about the rind of one lemon)

1/2 cup - 1 cup plain yogurt

juice from one lemon

icing sugar

 Method:

Preheat oven to 400 degrees F. Grease one baking sheet (or use parchment paper).

In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and sugars. Add the butter and cut in with a fork (or pastry blender) until the mixture resembles coarse meal.  Add grated lemon rind and combine.

Stir in as much of the yogurt as you need for the dough to form a soft ball. Place on a rice-floured board and knead slightly. Cut into 12 pieces.

 Put the triangles on prepared sheet and bake for 10-12 minutes or until lightly browned

 Mix lemon juice and icing sugar, adding enough sugar until you get the desired consistency.  Drizzle onto scones once they are cooled.

Greta's Gluten-free Flour Blend

Combine 2 cups sorghum flour, 2 cups potato starch (not potato flour), 1/2 cup coconut flour, 1/2 cup brown rice flour, and 1 Tb. xanthan gum.  Mix well and store in an airtight container in the fridge for up to one month.  (I did not have coconut flour, so substituted it for chickpea flour).