Description: A gluten-free version of the Elvish staple. You may wish to try a small amount of ground almond flour for a more authentic version.
Submitted by: Neenime on 2012-04-12 17:56:03
Serves: 8 @ 2 pieces each
Prep Time: approx. 20 minutes
Difficulty: easy
Ingredients
1 1/4 cups millet flour1 1/4 cups tapioca starch
2 tsp xantham gum
4 tsp baking powder
1/4 tsp salt
1/4 cup brown sugar
3 Tbsp honey
8 tbsp cold butter
2/3 cup milk
1/2 tsp lemon juice
zest of 1/2 lemon
Instructions
Preheat oven to 375 degrees F. (190 degrees C)Mix dry ingredients in a large bowl and set aside. Cut butter into chunks and work in with fingers or pastry blender until mixture is crumbly. Add milk all at once and work into a soft dough.
Roll out on lightly floured surface . You may need some more flour to keep it workable. Roll into a large ball and cut in half. Roll each half into a flat circle, 1/2 inch thick. Cut into 8 triangles. 

Place on an ungreased cookie sheet and bake for 12 minutes. Drizzle with honey or enjoy with your favourite jam.
Makes 16 lembas “sconesâ€.
1 Comment
if you cut it into squares, it looks more like the loaves from FotR