Lemon-Buttermilk Scones
  • 2 cups sprouted flour (your choice)
  • 1cup sprouted yellow corn flour
  • 2tablespoons organic sugar
  • 2teaspoons aluminum-free baking powder
  • 1/2teaspoon sea salt
  • 1/4cup cold butter, cut into small pieces
  • 3/4cup whole organic buttermilk
  • 1 1/2teaspoons grated lemon rind
  • 1tablespoon Fresh Lemon Juice
  • 1 organic egg white, lightly beaten
  • 1teaspoon sugar
  1. Preheat oven to 350 degrees.
  2. Place the flours, sugar, baking powder and salt into a food processor. Pulse a couple of times to combine. Add butter. Pulse until mixture resembles coarse meal (about 8-10 times).
  3. Add buttermilk, rind, and lemon juice. Pulse until just combined.
  4. Scrape dough onto a lightly floured surface. Sprinkle top of dough lightly with flour (dough will be soft). Pat dough into an 8-inch circle.
  5. Cut dough into 10 wedges. Brush wedges with egg white and sprinkle with a teaspoon of sugar.
  6. Bake for 25 minutes or until golden. Cool on a wire rack. Great with lemon curd or your favorite jam and lots of butter.