RECIPE CARD: Gluten-Free Lemon Scones (PRINTABLE)
Quick, easy, and made with a handful of ingredients, this recipe delivers super-tasty, flavorful gluten-free lemon scones you can enjoy anytime.
Servings: 8 scones
Calories: 214kcal
Ingredients
For scones
- 2 cups gluten-free flour mix about 260 grams
- 2 Tablespoons granulated sugar about 30 grams
- 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)
For glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
- 1 Tablespoon vegan butter, melted
Instructions
For scones
- Preheat the oven to 450F. Prepare a cookie sheet by placing a sheet of parchment paper on it.
- In a large bowl, whisk together the gluten‑free flour mix, baking powder, salt and granulated sugar, then set aside.
- Cut the cold butter into the flour with a pastry cutter or knife until the mixture resembles coarse crumbs with pea-sized pieces of butter. Doing this makes sure your scones turn out tender and flaky.
- In a separate medium mixing bowl, add the lemonade, sour cream, egg, and lemon zest and whisk until smooth.
- Add the wet ingredient mixture to the dry ingredient mixture and mix with a spatula until the dough forms.
- Let the dough rest in the bowl at room temperature for 30 minutes.
- Use a large cookie scoop (about ¼ cup) to portion the dough into 8 equal rounds. Place them on the prepared baking sheet, leaving just enough space for the sides to lightly touch.
- Brush the top of your scones with a little beaten egg.
- Bake the scones for 15-20 minutes, until the edges are golden brown.
- Cool on the pan for 5 minutes, then transfer to the wire rack to cool completely.
For glaze
- In a small bowl, mix together the powdered sugar, lemon juice, and melted butter. Then, drizzle it onto the cooled scones and enjoy.
Notes
- Ensure the gluten-free flour mix you use is fortified with starch.
- Use cold butter for best results.
- Avoid overmixing to prevent dense scones.
- You can also use a food processor to make the process easier and faster.
- Place the scones close together so they can help each other rise.
- Let the scones rest on the baking sheet for five minutes before transferring them to a cooling rack.
- The edges are lightly browned.
- A toothpick inserted near the center comes out clean.
- It springs back slightly when gently pressed.
- Room temperature storage: After cooling, store the scones in an airtight container at room temperature for up to 3 days.
- Refrigerating: Wrap the scones in film, place them in a sealed container, and refrigerate for up to a week.
- Freezing: Once the cookies have fully cooled, put them in a freezer bag or airtight container and freeze them for up to 3 months
- Make-Ahead: You can freeze the unbaked dough for up to 1 month.
Nutrition
Serving: 8scones | Calories: 214kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 270mg | Potassium: 167mg | Fiber: 3g | Sugar: 21g | Vitamin A: 498IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
