Delicious and Moist Gluten-Free Lemon Scones With Lemon Glaze

1.) Preheat the oven to 425° and then prepare a cookie sheet with a Silpat or parchment paper and set aside.

2.) In a large bowl, add the dry ingredients and whisk to combine and break up any lumps. Using a pastry cutter or two knives, cut the butter into even smaller pieces – about the size of a green pea. It’s ok if all the pieces aren’t the same size and set aside.

3.) In a small bowl, combine the milk, egg, maple syrup, and lemon extract and whisk to break up the egg and blend the mixture.

4.) Slowly pour the milk mixture into the flour mixture and fold to incorporate. This is where you might need that extra 1/4 cup of flour. If the mixture is too wet and resembles a batter rather than a dough, you can slowly add the extra 1/4 cup of flour into the dough to stiffen it up.

5.) On top of a sheet of parchment paper sprinkled with some extra flour, take the dough out and with floured hands pat it into a circle that is about 1-inch thick.

6.) Using a floured cookie cutter, cut out 8 rounds of scones and place them on the cookie sheet from step one. You can also just cut with a floured knife these into 8 equal pieces similar to a slice of pie – either way, worked well when testing this recipe.

7.) Brush the tops of the scones with the extra 1/4 cup of the milk (you may not use all of it) and sprinkle with sanding sugar – these steps are optional.

8.) Bake for about 15-17 minutes – if you use a smaller cookie cutter and have more than 8 scones, you might want to bake these for a little less time. Let the cooked scones cool on the pan for about 5 minutes and then finish cooling on a drying rack. Or you can serve these warm – they are delicious either way.

9.) While the scones are baking, in a small bowl add the powdered sugar and lemon juice and whisk to make a glaze thin enough to drizzle with a spoon. One the scones are cool enough, go ahead and drizzle the glaze on the scones and enjoy!!