Gluten-Free Lemon & Honey Scones

 

My path towards Gluten-Free cooking continues. But today I had a realization: until I'm brave enough to start mixing my own flours, my baked goods will continue to taste like card board. 

For this recipe I used Bob's Red Mill Gluten Free Biscuit and Baking Mix. It's a bean based flour, so the final product tends to taste beany. Not completely bad, but not good. 

Here I found myself between throwing them in the garbage or get over it, take a picture, post and eat them. Obviously, I did the latter.

There is probably someone out there who likes the mix and will want to give this recipe a try.

Recipe copied directly from their site.

• 2-1/2 cups Wheat Free Biscuit & Baking Mix 
• 1/4 cup Honey 
• 1/2 cup Cold Butter 
• 2 Eggs 
• 1 Tb Grated Lemon Peel 
• 1/3 cup Fresh Lemon Juice 
• 1/2 cup Water

Preheat oven to 400°F, set aside an un-greased baking sheet. In a mixing bowl place wheat-free biscuit mix and cut in butter with pastry blender. In another bowl mix together the honey, eggs, lemon rind, lemon juice and water. Add liquid mixture to the dry ingredients and stir with fork. Turn dough out onto a lightly white rice floured surface and knead 10 times.  Pat dough into round shape 1" thick and brush with lemon juice; sprinkle with 1 tablespoon of granulated sugar. Cut into 8 wedges and place onto baking sheet. Bake for 20 minutes.