These gluten free lemonade scones are extra buttery and full of delicious lemon flavor! With a tender, golden brown exterior sweetened by a touch of tangy lemon glaze, they're the perfect addition to any breakfast or brunch platter.
This easy recipe delivers soft and fluffy bakery-style scones in just over an hour. Because they are made with real lemonade, these scones are incredibly refreshing and super simple to prep.
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Why this recipe is the best!
Scones are a quick bread, meaning they use leavening agents such as baking powder or baking soda to rise rather than yeast (like these no yeast cinnamon rolls and this blueberry cake). This makes them especially quick and easy to make. Here’s what else I love about this gluten free lemonade scone recipe:
- The scones are simple to prep with just 9 ingredients
- The 3 ingredient glaze adds an extra punch of sweet lemon flavor
- The batter is easy to mix up using a food processor
- It’s both gluten and dairy free
Pro tips for making the perfect scones
With a few pro baking tips, making scones can be a breeze. Here are some ways to be sure your gluten free lemonade scones come out perfect every time.
1. Use room temperature ingredients (except the butter)
Make sure all of your ingredients, with the exception of the butter, are at room temperature for this recipe to ensure they can be fully mixed together. The butter is an exception because it is cut into the dry ingredients to create the tender and flaky texture you want in your scones.
2. Measure ingredients by weight
It is best to use a digital scale to measure all of your ingredients by weight. This method of measuring is more precise than using measuring cups. This is essential to getting the best final outcome of your scones.
3. Let the batter rest for 30 minutes
Give the batter time to rest before baking. This allows the starches and liquids to fully incorporate, keeping your scones light and fluffy.
4. Helpful tools
These are some useful tools that will make prepping your gluten free lemonade scones quick and easy:
- Digital scale
- Food processor
- Parchment paper
- Baking sheet
- Small mixing bowl
How to make this recipe
Ingredients & substitutions
- Gluten free measure for measure flour mix - This recipe was tested using King Arthur brand gluten free measure for measure flour mix. This mix works great in this recipe – I wouldn’t recommend substituting it.
- Granulated sugar - Swerve granular sweetener is a good sugar free alternative that works well in this recipe.
- Baking powder - There is no substitution for baking powder in this recipe.
- Salt - There is no substitution for salt in this recipe.
- Vegan butter - This recipe was tested using Earth Balance vegan butter. Regular butter also works really well for these scones.
- Lemonade - Any brand of prepared lemonade will work great in this recipe. There are no substitutions for the lemonade.
- Dairy free sour cream - I recommend using Forager brand dairy free sour cream for this recipe, but regular sour cream can also be used as an alternative here.
- Egg - For a plant-based egg substitution, JUST Egg brand has an egg-free alternative that works great for these scones.
- Lemon zest - There is no substitution for lemon zest in this recipe.
- Powdered sugar - Swerve confectioners sweetener is a great sugar free substitution that works well in this recipe.
- Lemon juice - Either fresh or bottled lemon juice work just fine. There is no substitution for lemon juice in this recipe.
Making the batter
This gluten free lemonade scone batter only takes about 20 minutes to make. First, add the gluten free flour mix, granulated sugar, baking powder, and salt to the bowl of a food processor (step 1 above). Pulse 5 times to fully mix dry ingredients. Then, cut the cold vegan butter into chunks and add it to the food processor (step 2). Mix it on high for about 30 seconds, until the mixture looks like coarse crumbs (step 3).
Next, mix together the lemonade, sour cream, egg, and lemon zest and add it to the butter mixture (step 4). Mix it on high for 30 seconds, scraping down the bowl halfway through at the 15 second mark (step 5). Let the batter rest for 30 minutes – you can leave it in the food processor bowl for this.
Meanwhile, preheat the oven to 450°F and prepare a cookie sheet by lining it with a piece of parchment paper. Once the batter is done resting, drop 8 large spoonfuls of batter on the cookie sheet (step 6).
Baking & serving
After you have portioned the batter, place the cookie sheet in the oven and bake for 15-20 minutes or until the scones are golden brown and sound hollow when tapped. Remove the scones from the oven and let them cool completely.
While the scones are cooling, you can start on the glaze. In a small bowl, mix together the powdered sugar, lemon juice, and melted butter until the mixture is fully combined. Then, drizzle it onto the cooled scones.
FAQ's about this recipe
There are a variety of reasons why your scones might turn out dry or dense. Most often, it’s because the dough or batter has not rested the full time. The rest time is important for the batter to fully hydrate.
Another thing that can keep your scones from being soft and tender is not using cold butter. Make sure your butter is nice and cold when you add it to the flour mixture so it will produce soft and flaky scones.
Putting your scones in the oven before it has reached the correct temperature can affect the leavening agent in the batter and cause the scones not to rise. Make sure your oven is heated to the right temperature before putting them in the oven.
Like most others, these lemonade scones are best served the same day they are made. After baking, they can be stored in an air-tight container or plastic freezer bag to freeze for later. To thaw after freezing, allow the scones to sit out at room temperature for a couple of hours before enjoying them again.
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Gluten Free Lemonade Scones
- 260 grams Gluten free measure for measure flour mix about 2 cups, King Arthur brand
- 30 grams granulated sugar about 2 Tablespoons
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 6 Tablespoons vegan butter
- ½ cup lemonade prepared
- ¼ cup dairy free sour cream Forage brand
- 1 egg
- lemon zest 1 whole lemon
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
- 1 Tablespoon vegan butter melted
- In the bowl of a food processor, add flour mix, sugar, baking powder and salt. Pulse 5 times to fully mix dry ingredients.
- Cut the vegan butter into chunks and add to the food processor. Mix on high for 30 seconds, until mixture looks like coarse crumbs.
- Mix the lemonade, sour cream, egg and lemon zest together and add to the butter mixture. Mix on high for 30 seconds, scraping down the bowl at the 15 second mark.
- Let the batter rest (in the bowl is fine) for 30 minutes.
- Preheat the oven to 450F. Prepare a cookie sheet by placing a sheet of parchment paper on it.
- Drop 8 large spoonfuls of batter on the cookie sheet.
- Bake for 15-20 minutes or until scones are golden brown and sound hollow when tapped.
- Remove and let cool completely.
- In a small bowl, mix the powedered sugar, lemon juice and melted butter. Drizzle onto cooled scones.
- The King Arthur Measure for Measure brand of flour mix is recommended for this recipe.
- Earth Balance vegan butter was used in this recipe.
- Forage dairy free sour cream is the recommended sour cream.
- Use prepared lemonade.
- JUST egg works well for an egg substitute.
Can regular dairy products be used in this recipe? (butter and sour cream)
Yes, it sure can!
In the Uk we cannot get the flour blends which you can get in the US. Could you please suggest a d.i.y mix. We can get Dove’s Farm Gluten Free flours but I usually make a mix for my bread.
Sure, so here is one I use https://zestforbaking.com/how-to-make-gluten-free-bread-flour-mix
Now I don't always use, or recommend, a flour blend. Sometimes individual flours are best, but this is one I use for things like muffins and quick breads.
Hi Christine! I’m a big fan of your recipes and love your cookbook. I’m wondering why you sometime recommend King Arthur gluten free flour blend instead of your own blend? Meredith
Thank you so much 🙂 So a couple reasons - readers had asked for a storebought blend option and then that one seems to work really well and it's easy to find for a lot of people. I'll note which blend I use and then if there's a good substitute for it or not. But that's really why... just because I was asked 🙂
Christine, can you please tell me where I went wrong with this recipe?
Let's see, so a few questions as that will help us try to figure out what went wrong.
Did you use the King Arthur Measure for Measure brand of gluten free flour mix? That makes a big difference. And it was measured to 260 grams? And 1/2 cup lemonade and 1/4 Forager sour cream?
Also, did it look like step 3, after you cut in the butter?
Apologies for all the questions, just trying to get to the bottom of it 🙂
Hi Christine, I substituted the King Arthur flour (not sold in Canada) with 260gm Red Mill all purpose GF flour, 1/4 cup non fat sour cream, 1 extra large egg, 1/2 cup commercial lemonade and used real butter. Once the butter was cut into the flour mixture it looked similar to that in the video. The dough looked creamy after mixing in the liquid ingredients, thickened up after 30mins but did not hold its shape when spooned out onto the parchment lined pan and then flattened out even more during baking, looking more like a thick pancake. I removed the product from the oven after 11 mins. Tasted wonderful but just not in scone shape / form. Just wondering if I should have mixed in more flour from the start but was conscientious in following your instructions exactly for my first attempt.
Thank you for the additional information. So I know exactly what happened... The flour substitute and the sour cream. The butter is fine. In fact I state in the post that regular butter works fine. But unfortunately Bob's flour mix has not been tested and therefore I don't recommend it.
And the fat free sour cream is too much liquid for the recipe - that's why they flattened. Regular sour cream would work but not fat free.
So sorry to have to say but I'm glad we got to the bottom of it - it's those substitutes! Especially the sour cream. The flour mix may work but use either regular sour cream or dairy free.
I'd love to hear if you have another go!
Thank you Christine for your suggestions. I will definitely try to make this recipe again using regular sour cream. Hoping the Bob’s gluten free flour works in this recipe, we have very little choice in commercially mixed gf flours. Will let you know how I make out. Thanks again.
Yes, do let me know!
Happy to help!