Lemon Scones

• 2 1/2 C gluten free flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla
• 1/4 C Lemon infused Sun River Honey
• 1 egg
• 8 tbsp unsalted butter or margarine (cold)
• 1 tbsp unsweetened almond milk

Instructions

1. Preheat oven to 425 degrees F.
2. Place a large sheet of parchment paper on a baking sheet.
3. Add gluten free flour, baking powder, baking soda, lemon zest and salt to food processor. Pulse to mix.
4. Add butter to the processor and pulse until butter is combined. Mixture should look like small marbles.
5. In a bowl, add vanilla, honey and egg. Mix together then combine with dry mixture in the food processor. Pulse mixture until wet and dry ingredients are combined.
6. Place dough on a well floured surface.
7. Form dough into a smooth shape, 1" thick.
8. Cut dough into 8 pieces. Add scones to baking sheet 1" apart.
9. Brush tops with almond milk.
10. Bake 13-15 minutes.
11. Remove from oven and let cool.
12. Drizzle tops with Lemon infused Sun River Honey and serve.