These lemon-poppyseed gluten-free scones will brighten your day right up with their sunshiney lemon burst and their slightly sweet taste. They're a simple, lightly-sweetened treat, and a crowd-favorite!
1tspguar or xanthan gumomit if your flour blend includes it already
zest from one organic lemon
6tbspcold butter
2tbsppoppyseeds
1egg, beaten
1/2cupmilk
3tbspfresh-squeezed lemon juice
For the Glaze
3tbspfresh-squeezed lemon juice
1/2cuporganic powdered sugar
Instructions
1. Preheat oven to 350º.2. Combine dry ingredients in large mixing bowl or food processor.3. Cut butter into chunks, and add to flour mixture. Pulse food processor or cut together with pastry blender until mixture resembles bread crumbs.4. Stir in poppyseeds.5. Add beaten egg, milk, and lemon juice, and stir until mixture is well combined and forms a ball of dough.6. Turn dough onto parchment-lined cookie sheet, and pat down into a 3/4 inch thick circle. Score circle with a knife to make wedges, and then cut through.7. Bake for 25-30 minutes.8. While scones are baking, combine lemon juice and powdered sugar to make the glaze.9. Remove scones from oven when they've begun to brown and the center is done. You may need to re-cut the wedges which have probably baked back together somewhat.10. Pour glaze over scones, brushing it on until everything is evenly coated. Some of your glaze will drip down into the cut seams and soak in a bit. This is good!11. Serve while warm, and enjoy!