Gluten-Free Lemon-Poppy Seed Scones

Ingredients:

2 cups gluten-free all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 2 lemons
2 tablespoons poppy seeds
1/2 cup cold unsalted butter, cut into small cubes
2/3 cup buttermilk (or a dairy-free alternative)
1 large egg
1 teaspoon pure vanilla extract
Juice of 1 lemon
Optional: Lemon glaze (powdered sugar and lemon juice)

Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds.

Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and lemon juice.

Pour the wet ingredients into the dry mixture and stir until just combined. The dough will be slightly sticky.

Turn the dough out onto a well-floured surface or parchment paper. Gently knead it a few times, then shape it into a circle about 1-inch thick.

Use a round biscuit cutter or a glass to cut out scones from the dough. Place them on the prepared baking sheet, leaving some space between each scone.

Optional: You can brush the tops of the scones with a little buttermilk for a golden finish.

Bake in the preheated oven for 12-15 minutes, or until the scones are lightly golden on top and cooked through.

If desired, drizzle with a lemon glaze made from powdered sugar and lemon juice.

These gluten-free Lemon-Poppy Seed Scones are a delightful addition to your breakfast or tea time. Enjoy!