Lemonade Scones Gluten Free
Indulge in the soft, pillowy perfection of these Gluten-Free Lemonade Scones—an impressively simple and fail-proof recipe that delivers bakery-quality results in just 25 minutes! Made with only three core ingredients, including sweet, fizzy lemonade and creamy heavy cream, these scones are a triumph of lightness and flavor, perfect for those seeking a gluten-free treat. The carbonation from the lemonade creates an airy texture, while the dough comes together effortlessly with minimal kneading, ensuring a tender crumb every time. Whether enjoyed fresh from the oven with a dollop of jam and cream or savored alongside a warm cup of tea, these golden, gluten-free scones are guaranteed to impress. Perfect for afternoon tea, brunch spreads, or a quick homemade treat!
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Recipe Information
Ingredients
- 300 grams Gluten-free self-rising flour
- 150 milliliters Lemonade (sweetened, carbonated)
- 150 milliliters Heavy cream
- 50 grams Gluten-free flour (for dusting)
- 1 small amount Butter or non-stick spray (for greasing)
Instructions
Preheat your oven to 200°C (400°F) or 180°C (350°F) if using a fan-forced oven.
Lightly grease a baking tray with butter or non-stick spray, or line it with baking paper.
Place the gluten-free self-rising flour into a large mixing bowl.
Create a well in the middle of the flour and pour in the lemonade and heavy cream.
Gently mix the ingredients together with a wooden spoon until just combined. Avoid overmixing, as this can make the scones dense.
Lightly flour a clean surface with the gluten-free flour for dusting, and turn the dough out onto it.
Knead the dough gently until it comes together smoothly, but do not overwork it.
Pat or roll the dough out to about 2.5 cm (1 inch) thickness.
Using a round cutter or the rim of a glass (about 6 cm or 2.5 inches in diameter), cut out individual scones and gently place them onto the prepared baking tray. Press the cutter straight down without twisting for the best rise.
Re-roll the scraps of dough as needed to cut out additional scones, but handle the dough as little as possible.
Brush the tops of the scones lightly with a little extra heavy cream for a golden finish, if desired.
Bake in the preheated oven for 12-15 minutes, or until the scones have risen and turned a light golden color.
Allow the scones to cool slightly on the tray for 5 minutes before transferring to a wire rack.
Serve warm with your favorite gluten-free jam and a dollop of cream, or enjoy plain with a cup of tea.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 299.0 g | 109% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 16.6 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 355 mg | 8% | |
*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.
