Gluten-Free Meyer Lemon Scones

Make these scones with just 1 ingredient! Just add water, mix and bake! They're light as air and super easy to make. The secret is our unique recipe with Meyer lemon juice and zest, which adds the perfect citrusy note. A great-tasting gluten-free option that everyone will love—breakfast, brunch, or any time of day!

Ingredients: 

Rice Flour, Sorghum Flour, Sugar, Potato Starch, Palm Oil, Buttermilk, Tapioca Starch, Expeller Pressed Canola Oil, Baking Powder [(Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate) leavening], Egg Yolk, Natural Meyer Lemon Flavor, Sea Salt, Egg White, Baking Soda (leavening), Natural Flavor, Xanthan Gum, Citric Acid, Malic Acid, Meyer Lemon Powder (Meyer Lemon, Maltodextrin, Cornstarch). CONTAINS: Egg, Milk. This product is prepared and packaged using equipment that may come in contact with Soy, Tree Nuts (Pecans, Coconut, Almonds), Sesame.

Directions: 

Preheat oven to 400°F.
Lightly grease baking sheet pan, line with parchment paper, or use wedge-shaped scone pan.

In bowl, add water to mix and stir with fork until combined and sticky dough forms. If dough seems dry, add additional water 1 teaspoon at a time.

Drop heaping tablespoons of dough (10-12) about 3" apart onto prepared pan.

For triangle shaped scones, shape by hand into triangle or if using a wedge-shaped pan, drop even mounds of dough into each cavity and spread into triangle shape.

Bake 13-15 minutes, or until firm and lightly golden on top.