These amazingly moist, grain-free, gluten-free lemon scones were a long time coming, and relied on a major evolution of forces in order to be made at all.
It started with the cherries, thoughtfully pitted and frozen by me last summer and promptly forgotten until we moved last month. A coworker and I chatted for a while a few weeks ago about what I could possibly do with these cherries, and she immediately suggested jam, to be served with lemon scones. Of course! What else?
And then, in one of those lovely coincidences that seem to only happen with the oldest of friends, my best friend from high school sent a housewarming gift that included a bag of light muscovado sugar. With its rich molasses notes, I knew this was just the thing to temper the tartness of the lemon juice, deepen the sweetness and warm the flavors up to something a little more appropriate for March, rather than June.
Further coincidence? It’s St. Patrick’s Day, and scones are still to this day one of the things I miss most about Ireland. I know it’s essentially a biscuit. I still miss them. And I’m pretty sure, anyway, that you can’t do better than this recipe for a gluten-free scone.
- 2 cups almond meal
- 1 cup coconut flour
- 2 tsp baking powder
- ¼ tsp salt
- 1/4 tsp cardamom
- 2 Tbsp cold butter
- ½ cup muscovado sugar
- zest from 2 lemons
- 1/3 cup lemon juice
- 3/4 cup milk of your choice
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or foil and set aside.
- Combine almond meal, coconut flour, baking powder, salt and cardamom in a large bowl and whisk until combined. Add butter and work with your hands until the mixture is crumbly.
- In a small bowl, combine sugar and lemon zest and whisk until very fragrant and well-combined. Whisk into the other ingredients.
- Add lemon juice and milk, and stir with a spatula until very well combined. The mixture may be crumbly, but you’ll see it will come together when pressed.
- Dump dough onto the baking sheet and press into a ball. Flatten ball until the dough circle is about one inch high. Split with a knife into eight equal segments, wiggling the knife to create a solid separation between the wedges.
- Bake for 25 to 30 minutes, until the outside is golden and the inside is still moist. Cool on a wire rack; serve with plenty of butter, margarine and/or tea.