Gluten Free Lemon Burst Scones

Heat oven to 375. Grease cookie sheet. Bake 20 - 25 min.

2 cups gf white flour blend
3/4 cup sorghum flour
1/2 t salt
1 t baking soda
2 t baking powder
1 stick (1/2 cup) butter

Cut butter into the dry ingredients until pea size. Set aside and mix wet ingredients together.

2 beaten eggs
1/2 cup maple syrup
juice and zest of 1 lemon
1/2 cup lemon yogurt (or any yogurt)

Mix together and add to the dry ingredients.  Stir until flour is just moistened. 

Scoop onto a greased cookie sheet and place in freezer for 10 min.   Remove from freeze and sprinkle with coconut sugar if desired.

Bake for 20 -25 min. until golden brown.

Cool on pan for 5 min and remove to wire rack to completely cool.

Glaze if desired.

Glaze:
1 cup powdered sugar
2 t lemon juice 

Mix and add more sugar for thicker glaze or more lemon juice for thinner glaze. Drizzle over cooled scones.