Enjoyed this comparison of fats and liquids. As gluten-free cookbook authors, we have research and found this is one of our favorite combinations. It is from our GF Baking Book. They can be made as biscuits or scones. Donna and Heather Lemon Buttermilk Scones These scones with a delightful lemon tang are perfect to serve with fresh raspberries. Makes 4 to 6 wedges Serving size: 1 wedge Preheat oven to 350°F (180°C) 5-inch (12.5 cm) round baking pan, lightly greased and bottom lined with parchment paper 1 large egg yolk 1 1/4 cup buttermilk 60 mL 1/3 cup brown rice flour 75 mL 1/4 cup amaranth flour 60 mL 2 tbsp tapioca starch 30 mL 2 tbsp granulated sugar 30 mL 1 tbsp GF baking powder 15 mL 1 tsp baking soda 5 mL 1 tsp xanthan gum 5 mL 1/8 tsp salt 0.5 mL 2 tbsp grated lemon zest 30 mL 3 tbsp cold butter, cut into 1-inch (2.5 cm) cubes 45 mL 1. In a measuring cup or small bowl, whisk together egg yolk and buttermilk. Set aside. 2. In a bowl, combine brown rice flour, amaranth flour, tapioca starch, sugar, baking powder, baking soda, xanthan gum, salt and lemon zest. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs about the size of small peas. Add egg yolk mixture all at once, stirring with a fork to make a thick dough. 3. Spoon dough into prepared pan, leaving the top rough. Bake in preheated oven for 24 to 28 minutes or until top is deep golden. Cut into wedges and serve immediately. Tip * If you don’t have buttermilk on hand, substitute plain yogurt or GF sour cream. Variation * To turn this into a dessert scone, increase the granulated sugar to 1/4 cup (60 mL). Thought you might enjoy the combination. the addition of lemon is tasty.

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