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.

Nutriscore Rating: 39/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

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.

Step 4

Stir in the lemon zest, ensuring it is evenly distributed throughout the dry mixture.

Step 5

In a separate bowl, whisk together the heavy cream, fresh lemon juice, and egg until well combined.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Brush the tops of the scones lightly with heavy cream to encourage browning.

Step 10

Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on top and cooked through.

Step 11

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.

Step 12

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

Serving size	(699.2g)

Amount per serving	% Daily Value*
Calories	2542.4

Total Fat 124.0g	0%
Saturated Fat 75.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 518.5mg	0%
Sodium 1617.8mg	0%
Total Carbohydrate 355.3g	0%
Dietary Fiber 7.1g	0%
Total Sugars 135.9g
Protein 15.6g	0%

Vitamin D 41IU	0%
Calcium 170.9mg	0%
Iron 2.5mg	0%
Potassium 202.0mg	0%

*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.

Source of Calories

Fat: 42.9%

Protein: 2.4%

Carbs: 54.7%