In a large bowl, stir together rice flour, arrowrott
starch, potato starch, sugar, xanthan gum, baking
powder, baking soda, lemon zest and salt.
Using a pastry blender or two knives, cut in butter
until mixture resembles coarse crumbs. Add yogurt
all at once, stirring with a fork to make a soft
sticky dough.
Spoon into rings, three-quarters full. If desired
smooth tops with wet fingers or a small spatula but
do not press the dough down or drop by heaping
tablespoonfuls (15 ml) onto greased baking sheet.
Let stand for 30 minutes.
Bake in preheated oven for 12 to 15 minutes (425 F) or until
top is golden. Remove to a cooling rack immediately.
Remove from rings and serve warm.
Originally Submitted
6/26/2012
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