YIELD: 12 SCONES
Scones have always intrigued me with their not quite biscuity, not quite cakey demeanor. I don’t exactly want to eat them for breakfast but they always seem perfect for a midday snacking.
Directions
Preheat oven to 375 °F.
Mix the almond flour, cornflour, millet flour, brown rice flour, and tapioca flour together in a large mixing bowl.
Stir in xanthan gum, baking powder, baking soda, and salt.
Cut in the shortening using your hands, until it forms equal-size crumbles.
Add in maple syrup.
In a small bowl, combine the flaxseed meal and water and let rest until thickened, for about 5 minutes.
Using a fork, combine the prepared flaxseed meal with the rest of the ingredients until the mixture becomes evenly crumbly.
Still using a fork, mix in the lemon juice, poppy seed, and lemon zest.
Once the dough becomes well mixed, turn out onto a lightly floured surface (millet flour is recommended) and gently fold over about three times.
Roll about ¾ inch thick and cut into squares using a sharp knife.
You can also use a biscuit cutter to make circles.
Place onto an ungreased cookie sheet.
Bake for about 13 minutes or until golden brown on top.
Store in an airtight container for up to 1 week.
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Ingredients
⅓ cup almond flour
⅓ cup corn flour
1 cup millet flour
½ cup brown rice flour
½ cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup nonhydrogenated vegetable shortening
½ cup maple syrup
1 tablespoon flaxseed meal
2 tablespoons water
½ cup lemon juice
2 tablespoons poppyseed
1 tablespoon lemon zest
