Lemon Scones Gluten Free
Brighten up your mornings with these irresistibly tender *Gluten-Free Lemon Scones*, bursting with zesty citrus flavor and a hint of buttery richness. Perfectly moist yet delicately crumbly, this easy-to-make recipe combines gluten-free all-purpose flour with fresh lemon juice and zest for a tangy twist on a classic treat. The scones are lightly brushed with cream for a golden, bakery-style finish, and an optional lemon glaze adds a glossy layer of sweetness. Ready in just 35 minutes, these scones are ideal for brunch, afternoon tea, or indulging anytime you crave a gluten-free baked delight that doesn’t compromise on flavor or texture.
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Recipe Information
Ingredients
- 240 grams Gluten-free all-purpose flour
- 50 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 90 grams Unsalted butter (cold, cubed)
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 120 milliliters Heavy cream (plus extra for brushing)
- 1 unit Egg (large)
- 80 grams Powdered sugar (for optional glaze)
- 1.5 tablespoons Fresh lemon juice (for optional glaze)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Stir in the lemon zest, ensuring it is evenly distributed throughout the dry mixture.
In a separate bowl, whisk together the heavy cream, fresh lemon juice, and egg until well combined.
Pour the wet mixture into the dry ingredients. Use a wooden spoon or spatula to mix until a dough forms. Be careful not to overmix; the dough should be slightly sticky but cohesive.
Turn the dough out onto a lightly floured surface (use additional gluten-free flour). Gently shape it into a round disk that is about 1 inch (2.5 cm) thick.
Use a sharp knife or bench scraper to divide the disk into 8 equal wedges. Transfer the wedges to the lined baking sheet, spacing them at least 1 inch apart.
Brush the tops of the scones lightly with heavy cream to encourage browning.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on top and cooked through.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If you'd like to add a glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled scones and allow it to set for 10 minutes before serving.
Nutrition Facts
Calories |
2542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 355.3 g | 129% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 135.9 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 171 mg | 13% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 202 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
