Gluten-free Lemon Ginger Scones

A delicious gluten-free breakfast is made up of these Gluten-free Lemon Ginger Scones. Easy to make and yummy to eat!

Ingredients

2 cups Bob's Red Mill 1 to 1 Flour Blend (may substitute favorite GF flour blend)
1/3 cup Coconut Palm Sugar (CPS is a low glycemic sugar found in health food stores)
2 teaspoons Baking Powder
1/8 teaspoon Salt
1/3 cup Unsalted Butter (cubed)
1 Lemon Peel (from one organic lemon)
1/2 cup Whole Milk
1 tablespoon Fresh Lemon Juice (added to milk to curdle)
1 Large Egg
1 1/2 teaspoon Vanilla
1/8 cup GF Flour Blend (for dusting board)
1/4 cup Candied Ginger (chopped)

scone
Step 1
Preheat oven to 425 degrees F.
Step 2
In a small bowl add milk and lemon juice. Set aside to curdle.
Step 3
Place gluten-free flour blend, coconut palm sugar, baking powder and poppy seeds into a medium sized bowl and blend. Cube the butter and cut into the flour blend until it resembles pea sized crumbles.
Step 4
Add curdled milk, egg, vanilla and lemon peel, and chopped candied ginger to flour blend and mix until dough forms.
Step 5
Place dough on a floured flat surface and kneed a few times. Mound the dough so it is circular and slightly higher in the center. Spray a long knife with non-stick spray and cut into 8 equal triangles.
Step 6
Place on a silicone sheet or parchment covered cookie tray and bake for 15-17 minutes or until golden brown. (Cover and refrigerate over night if desired. Return to room temperature before baking.)
Step 7
Remove from oven and place immediately onto a cooling rack. Cool completely before glazing.
glaze
Step 8
Place powdered sugar into a small bowl and add lemon juice. Keep adding lemon juice until desired consistency.
Step 9
Drizzle in a back and forth motion over the top of each scone. Grate a small amount of fresh lemon peel on top.