Wheat-free, gluten-free lemon-cranberry scones for the hubby. Here's the recipe:
- 1 cup brown rice flour
- 0.25 cup quinoa flour
- 3.5 T tapioca flour
- 3 t xanthan gum
- 1 t salt
- 3 T sugar
- 0.5 cup cold butter (1 stick)
- 2 eggs
- 0.5 cup plain yogurt
- zest of 1 lemon
- 0.5 cup dried cranberries (or blueberries)
Preheat oven to 475 degrees. Mix the dry ingredients together. Then, on the large holes of a box grater, grate the entire stick of butter into the dry ingredients. Add the cranberries and stir gently. In another bowl, beat the eggs with a fork, then add the plain yogurt and lemon zest. Pour wet ingredients into dry and stir until incorporated. Pat out dough on a counter sprinkled with rice flour. Form a circle and cut into 6 wedges. Place scones on parchment paper-lined baking sheet
and bake for 11 minutes or until lightly browned.
