LEMON CURD SCONES

INGREDIENTS:

Makes 4 large scones

• 2 cups gluten-free flour
• 1/4 cup turbinado sugar
• 1 tablespoon baking powder
• 1/3 cup cold butter cubed
• 2/3 cup buttermilk
• 1/4 cup MNMLST Lemon Pie Filling
• 1 tablespoon coarse sugar to sprinkle on top

INSTRUCTIONS:

1. Preheat the oven to 400F.
2. Mix flour, sugar, salt and baking powder
3. Using a fork, cut into flour mix with butter until large pea size pieces of butter flour mixture forms.
4. Mix in buttermilk and gently mound into 2 disks using extra gluten-free flour as needed.
5. Roll both disks into about 1/2 thick and then cut so you have 8 similar pieces.
6. Make a small indentation into the bottom 4 pieces.
7. Place a 1 Tablespoon of lemon filling and cover with the top scone dough gently sealing the edges.
8. Place on a well sprayed cookie sheet, sprinkle with sugar if desired.
9. Bake for 12-16 minutes until the scones look golden brown. Serve with additional lemon filling, jam or butter