Gluten Free Lemon Scones

The perfect treat for your next tea party!

Yield: 12 scones

You will need:

For the scones:

  • 2 cups + 2 tablespoons gluten free flour (I like King Arthur measure for measure)
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, frozen
  • 1/2 cup heavy cream
  • 1 egg
  • 1 tablespoon lemon juice
  • Zest of one lemon (save 1/2 the zest for topping)

For the glaze:

  • 2 tablespoons lemon juice
  • 2 to 3 tablespoons confectioners sugar
  • Reserved lemon zest


  • In a large bowl, whisk together all dry ingredients.
  • Use a grater to grate the frozen butter into the bowl. Mix with your hands to form crumb like mixture and set aside to let it rest in the fridge.
  • In a small bowl, mix together wet ingredients.
  • Slowly combine the wet ingredients with the crumb mixture until the dough begins to form. If the dough feels wet or sticky add one tablespoon of flour at a time until it is no longer sticky.
  • Place the dough on a lightly floured surface and begin forming it into two equal round discs about an inch in thickness each .
  • Cut each disc of dough in half and cut each half into three triangular pieces. You should have 6 scones sliced from each disc with 12 scones total.
  • Place on a lightly greased baking sheet and let chill in the fridge while the oven preheats. Preheat the oven to 400 degrees.
  • When the oven reaches temperature, bake the scones for 15 to 18 minutes.
  • To make the glaze: in a small bowl add all of the lemon juice and one tablespoon of confectioners sugar at a time until desired consistency. Sprinkle the zest into the glaze. Set aside until ready to serve.
  • Remove from the oven and let cool for 5 to 10 minutes. Top with glaze and enjoy!

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