Gluten-Free Lemon Rosemary Scones

My first attempt at these scones was a bit of a flop, I tried creating a combination of gluten-free flours that just didn't work (the looked were flat, thin cookies... Mark called them "scookies"). So I decided to go with a pre-mixed gluten-free all purpose flour and they were the perfect scone consistency. I highly recommend the artisan flour blend by Pamela's brand. It should be available in many super markets in the baking aisle. If you don't care to make these gluten-free, you can simply substitute all-purpose flour for the gluten-free and omit the xanthan gum. These are a perfect spring treat - at breakfast or any time of the day. The lemon and rosemary compliment each other beautifully.

Gluten-Free Lemon Rosemary Scones
3 cups gluten-free all purpose flour (Pamela's Artisan Blend is the best)
2/3 cups sugar
5 teaspoons baking powder

1 teaspoon xanthan gum
1/4 teaspoon salt
2 sticks cold butter, cut into pieces
1 egg
1 cup heavy cream
1 tablespoon minced rosemary
Zest f 1 lemon

Lemon Rosemary Glaze

2 cups powdered sugar

zest and juice of 1 lemon

2 teaspoons minced rosemary

dash salt

2 tablespoons to 1/4 cup milk (to thin as needed)

To make the scones...

In a small bowl, combine the cream, egg, rosemary, and lemon zest. Allow that mixture to sit for about 20 to 30 minutes. This gets those yummy flavors blended.

Preheat your oven to 350 degrees. 

In a large bowl, sift together the flour, sugar, baking powder,  and salt. Cut the butter into the flour using two knives or a pastry blender until the mixture resembles a course meal. Mix in the egg and cream mixture using a fork.

Turn the dough onto a well-floured surface and shape the dough into a rectangle that's about 1/2 to 3/4 inches thick. Cut into six smaller rectangles and then cut each of those in half diagonally to create triangles.

Place the triangles onto a baking sheet lined with a silicon mat or parchment paper. Bake at 350 degrees for 18 minutes or until golden. Cool on a wire rack.

While the scones are cooling, mix up the glaze...

In a large bowl, mix the powdered sugar with the lemon zest. Add the lemon juice and a dash of salt. Add about 2 tablespoons of milk and stir until smooth. You may need to add a little more milk to get the glaze to a drizzling consistency.

Using a knife or offset spatula, top each scone with some of the glaze and allow it to drip of the sides a bit. Allow the scones to sit on the wire rack so that the glaze can harden. Store in an airtight container or enjoy right away!

slightly adapted from thepioneerwoman.com