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Gluten Free Lemon Scones

1 whole Lemon, Sliced Thin On The Horizontal To Form Rings
1 cup Water
23 cups Sugar
1- 1/2 Tablespoon Flax Meal
1- 1/2 Tablespoon Chia Seeds
3 Tablespoons Boiling Water
3/4 cups Sweet Rice Flour
1/4 cups Corn Flour
1 cup Potato Starch
1/2 cups Brown Rice Flour
1/2 cups Brown Sugar
3 teaspoons Baking Powder
1/2 teaspoons Salt
1/2 cups Butter, Cold, Cut Into Small Pieces
1 cup Buttermilk
2 whole Eggs


For the candied lemons, in a medium sauce pan, add the sliced lemons and cover with water. Bring to boil and boil for 5 minutes, drain and remove the lemon slices to the side. Add the 1 cup fresh water and sugar. Bring to a boil and stir to dissolve the sugar. Add the sliced lemons to the sugar water and simmer gently for 40 minutes. The lemons will become tender and it will reduce and thicken slightly. Set aside to cool. (This can be made in advance and kept in the fridge). In a small bowl mix together the flax, chia seeds and boiling water. Set aside while you prepare the scones (it will get thick and pasty). Preheat oven to 350 degrees F. In a large bowl stir together sweet rice flour, corn flour, potato starch, brown rice flour, brown sugar, baking powder, and salt. Cut in the butter using a pastry cutter or 2 forks until the butter is the size of peas. In a small bowl add the buttermilk and whisk in the eggs and the flax and chia mix. Pour the buttermilk mixture into the flour and mix well. The batter will be loose. Spoon onto a greased cookie sheet into 3-inch wide and 2-inch thick circles. These will spread, but its okay, you can cut them to shape. Top each biscuit with one round of candied lemon. Bake for 2026 minutes or until it starts to brown on the bottom. Cut into servings and serve while warm.

Source: tastykitchen.com