Gluten Free Lemon Scones Recipes

GLUTEN FREE LEMON BLUEBERRY SCONES

Steps:

• Preheat the oven to 400ºF and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the flour, lemon zest, baking powder, and baking soda until thoroughly mixed.
• Cut the butter into small pieces and add it to the mixing bowl. Using your hands, work the butter into the flour mixture by rubbing it between your palms creating a smearing motion. This works the butter in to create perfectly flaky scones. You want to work quickly to get the butter incorporated within 3-4 minutes so that the heat from your hands doesn't melt it too much. Also be sure and leave visible pieces of butter, (refer to pictures in the post) which creates the flaky texture. When the butter has been incorporated, stir in the blueberries, and set the bowl aside.
• In a separate mixing bowl, combine the honey (lightly warm it first if it's not liquid), egg, 1/4 cup buttermilk, and the vanilla and almond extracts.
• Pour the wet ingredient mixture into the the flour/butter mixture and mix just to combine.
• Using a spatula, scrape the dough onto a lightly floured work surface and pat/roll it into a round about 1 1/2″ deep and 10-12″ diameter. Using a sharp knife, cut the round into 8 triangular pieces and place each triangle on the prepared baking sheet. Brush the tops of the scones with the remaining 2 Tablespoons of buttermilk.
• Bake for 15-18 minutes, or until the scones are puffed up, lightly golden, and just done in the center.
• Let the scones cool for 20 minutes or until room temperature before glazing.
• For the glaze, combine all the glaze ingredients in a small saucepan placed over low heat. Stir as the coconut butter melts, and heat only until all the ingredients have combined together. Remove the pan from the heat and place the glaze in a squeeze bottle to easily make zig zag lines over the scones, or just drizzle the glaze over the scones with a spoon.
• Serve immediately. Leftovers can be frozen and gently reheated.

GLUTEN FREE LEMON SCONES

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, combine the flour, sugar, baking powder, and salt.
• Cut the butter into small chunks and add to the dry mixture.
• Rub the butter between your hands with the flour mixture until the mixture resembles coarse cornmeal.
• Add the fruit and zest to the dry ingredients and mix well.
• In a separate bowl, beat together the egg and whipping cream.
• Add to dry ingredients until the dough comes together into a single mass.
• Knead until the dough just comes together, no more than 5 to 10 times.
• Scoop out onto a baking sheet lined with parchment paper in small lumps with a 1/8 cup ice cream scoop or use a large spoon, and using your hands, gently form into small lumps.
• Bake 16 to 18 minutes. Until they are lightly brown around the edges.

GLUTEN-FREE LEMON BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F
• Whisk all purpose flour, almond flour, granulated sugar, lemon zest, salt, and baking powder in the large bowl.
• Add diced or grated frozen butter and coat with dry mixture.
• Create a well in the dry ingredients and add buttermilk, lemon juice, an egg and vanilla to center.
• Mix into almost incorporated. Add blueberries. Mix gently until incorporated.
• Spray a parchment lined baking sheet with non stick baking spray.
• Add mixture to the center of parchment and form into a circle.
• Using a knife, cut 8 slices, but not all the way through.
• Mix the egg and water for the egg wash. Brush the scone with egg wash using a silicone basting brush.
• Bake for 12-15 minutes or until golden brown
• Remove from oven and let rest for 5-10 mins.
• While resting, make lemon glaze by adding all the glaze ingredients to a bowl and mixing until smooth.
• Drizzle over scones

ALMOND FLOUR, LEMON, VANILLA SCONES

Steps:

• Preheat your oven to 300 Degrees Fahrenheit, and be sure you position your oven rack in the upper-middle height slot.
• Line a baking sheet with parchment paper and set it aside.
• In a large bowl or stand mixer, combine the almond flour, salt, and baking soda. Give it a good stir to make sure all the dry ingredients are well distributed.
• In a separate bowl, crack your eggs and whisk them slightly.
• To the bowl with the eggs, add the maple syrup, oil of your choice, lemon zest, and vanilla extract. Stir it together to marry the ingredients and make sure the zest is evenly distributed.
• Add the egg mixture to the dry ingredients in your big mixing bowl and mix well until it is a well-combined dough.
• If using, mix in your chopped almonds.
• Grab your baking sheet and a 1/4 cup measuring cup and drop the batter in 1/4 cup size on the baking sheet. I like to shape mine into little mounds. Be sure to leave just a little room for them to grow. It will make about 11 scones.
• Bake for about 45 minutes - they should be slightly brown on top, and an inserted toothpick should come out clean.
• Remove from oven and let them cool down a bit before enjoying (about 5-10 minutes).

GLUTEN-FREE LEMON POPPY SEED SCONES

Steps:

• Soak poppy seeds in milk and store in the refrigerator for a couple of hours.
• Preheat the oven to 375ºF/180ºC degrees.
• In a food processor, mix flours, sugar, baking powder and salt.
• Add small chunks of chilled butter and mix.
• Beat an egg in a small bowl and add a half of the egg as well as the milk with poppy seeds, lemon zest and lemon juice.
• Mix until the dough comes together in a big lump.
• On a flat surface dusted with extra flour, gather the dough into one ball. Divide the ball into two or three depending on how small you want your scones (I divided into two).
• Flatten the dough into round disks (about 3/4 inch (2 cm) thick). Cut into 6 - 8 wedges.
• Add a tiny amount of water to the remaining egg and brush the egg wash on top of the scones.
• Bake for about 15 - 20 minutes.
• Cool on a wire rack. Infuse love and serve (with lemon curd/jam and/or whipped cream if you wish)!

GLUTEN FREE LEMON BLUEBERRY SCONES [GRAIN FREE + DAIRY FREE]

Steps:

• Preheat your oven to 325 degrees F.
• In a large bowl, add the almond flour, baking soda, salt, cinnamon and lemon zest and stir to combine.
• Make a well in the center of the flour mixture and add the eggs, honey, sugar and lemon juice. Stir the dough with a sturdy spoon until well combined. Fold in blueberries.
• Turn dough out onto a lightly floured sheet of wax paper. Form it into a round disk about 8 - 9 inches in diameter.
• Lightly roll the dough out to 1 inch thickness. Using a sharp knife, cut the dough into 8 'slices'. Move each slice to a baking sheet lined with parchment paper.
• Bake 20 minutes, or until the tops are golden brown. Cool on wire rack.

LEMON SCONES - GLUTEN FREE

Steps:

• Preheat oven to 400°F.
• Sift first four ingredients together in a bowl; cut in butter with pastry blender.
• Mix the honey, eggs, grated lemon peel, lemon juice and water in another bowl.
• Add liquid mixture to the dry ingredients and stir with fork.
• Turn dough out onto a lightly floured surface and knead 10 times.
• Pat dough into round shape 1" thick.
• Brush with lemon juice; sprinkle top with 1 tablespoon of granulated sugar.
• Cut into wedges and place edges onto ungreased baking sheet and bake for 30 minutes or until golden.

GLUTEN-FREE LEMON LAVENDER SCONES

Steps:

• Preheat oven to 425 degrees (F) and line baking sheet with parchment paper.
• Put sugar and lavender in a food processor fitted with a steel blade attachment and pulse 10 times until the lavender is ground up. Pour the sugar through a sieve into a bowl and return to the food processor. Discard the lavender husks left behind. Add the flour, baking powder, lemon zest, xanthan if using, and salt and pulse to combine. Add the butter and pulse until it is roughly the size of peas.
• Whisk the eggs and heavy cream together in a bowl. Add to the food processor and pulse just until everything comes together. It should be a little crumbly still.
• Pour mixture out onto the prepared baking sheet and pat into a disk that is about 1½ inches thick. Cut into 6 triangles and using a spatula, evenly space the scones on the baking sheet. Brush each scone with heavy cream and sprinkle with additional sugar if desired.
• Bake for 14-16 minutes, or until the scones are lightly golden brown.
• Remove from oven and leave on the pan to cool completely.
• Make the glaze. Whisk the powdered sugar, lemon juice and salt together in a bowl. It should be thin enough to pour from a spoon but not too runny. Pour the glaze into a sandwich bag and seal. Snip off one corner and drizzle glaze over scones. Garnish with some more lavender if desired.
• Scones can be kept at room temperature and are best if eaten within a day or two.