Gluten Free Lemon Scones

When it comes to baked goods that combine simplicity and elegance, scones reign supreme. The crumbly texture, buttery flavor, and versatility make them a beloved treat for any occasion, like Mother's Day or Easter Brunch. Whether enjoyed as a breakfast treat or a delightful afternoon snack, these gluten free lemon poppyseed scones are sure to brighten your day and satisfy your craving for a tangy, yet satisfying, baked delight.

Recipe Ingredient Notes

Gluten Free Flour: I recommend using a "structure flour heavy" blend such as my gluten-free multipurpose flour blend or Bob's Red Mill 1-to-1 for this gluten free lemon scone recipe. These blends provide a balanced texture without being too dense or gummy. It's important to avoid flour blends with excessive cornstarch content, like Cup4Cup, as they can result in a heavy batter. If you opt for a gluten-free flour blend without added xanthan gum, remember to include 1 teaspoon of xanthan gum. This will help with binding and texture.

Butter: To achieve flaky and tender scones, using butter is a must. I recommend using unsalted butter for baking. If you prefer using salted butter, please reduce the amount of salt in the recipe to ¼ teaspoon (1 gram). If you follow a non-dairy diet, you can use your preferred dairy-free or vegan butter substitute (avoid the spreadable kind).

Kefir or Buttermilk: I tested various dairy products in this recipe: buttermilk, kefir, and a homemade buttermilk substitute using milk and vinegar. The gluten-free lemon scones made with buttermilk and kefir rose taller and had a much better flavor than those made with the homemade buttermilk substitute.

Lemons: Since the lemon zest is added to the scone batter, I recommend using organic lemons. No matter what, make sure to give the lemons a good rinse. And make sure to zest them before juicing them.

Poppyseeds: You can locate poppy seeds in the spice or baking aisle of your grocery store. These seeds originate from the same plant that generates opiates like morphine and codeine. Due to legal restrictions, poppy seeds cannot be grown in the US, so they are imported from countries that allow their cultivation.

How to make Gluten Free Lemon Scones

There is no need for a stand mixer or electric hand mixer to make Gluten Free Lemon Poppyseed Scones. Just grab a large bowl, a whisk, a flexible spatula, a zester for lemon zest, a pastry brush, and a sharp knife to cut the scones before baking. These basic tools are all you need to whip up a batch of delicious Lemon Scones.

Step 1: Line a baking sheet with parchment paper and set it aside.

Step 2: In a small bowl sift or whisk together the gluten free baking flour, baking powder, poppyseeds, and kosher salt and set aside.

Steep 3: In a large bowl, combine the granulated white sugar and lemon zest. Use your fingers to rub the zest into the sugar, infusing it with a delightful lemon flavor.

Step 4: Combine the dry ingredients with the lemon zest sugar mixture and stir until well mixed. Cut the butter, which should be cold, into small cubes and add them to the dry ingredients. Alternatively, you can use a box grater to grate the cold, frozen butter. Using a fork, a pastry blender, pastry cutter or your clean hands, incorporate the butter into the dry mixture until it resembles coarse crumbs.

Step 5: In a separate bowl, whisk together the kefir, egg, and lemon juice using a fork until frothy. Don't allow the mixture to sit because the lemon juice will cause the egg to curdle. Pour the wet ingredients into the mixture of flour and butter. Gently stir everything together using a spatula. Even if the dough appears dry and shaggy at this stage, don't worry as it will eventually come together.

Step 6: Transfer the gluten-free lemon scone dough to the parchment-lined sheet tray and push the dough together. Avoid kneading the dough since it will make the scones tough. With your hands shape the dough into a 7×5″ rectangle (around 1″ tall). If the dough appears sticky, feel free to add a little bit more flour.

Step 7: Fold the dough in half and carefully pat it down into a rectangle again. Pat it down with your hands in a rectangular again and fold it in half. Repeat this one more time - a total of THREE folds. If the dough becomes sticky due to a warm kitchen or warm hands, feel free to refrigerate it for 5-10 minutes between folds. These folding steps are crucial for achieving flaky gluten free scones with delightful buttery layers (just like making gluten free biscuits)

Step 8: Pat out your dough in a 6-inch circle, around ¾" - 1" thick. Do not go thinner than ¾" or you will end up with flat, sad scones. Place the uncut gluten free lemon poppyseed scones dough in your fridge for at least 10 minutes. This gives the butter in the dough to chill down again and will ensure light and flaky gluten-free lemon scones. Chilling the dough also makes it a lot easier to cut. In the meantime fully preheat your oven to 400F.

Step 9: When your oven reaches 400F, remove the scone dough from the fridge and use a sharp knife to cut it into eight equally-sized scones. The easiest way to do this is by cutting the circle into quarters and then half each quarter again.

Step 10: Arrange the gluten-free lemon poppyseed scones on the prepared sheet tray, using a pastry brush lightly brush them with some additional kefir and sprinkle them with raw sugar. Bake at 400F for 22-26 minutes until golden brown. Remove them from the oven and allow them to cool on the sheet tray for 10 minutes before transferring them to a cooling rack to cool completely (and glaze).

Lemon Glaze

Make sure the gluten-free lemon scones are completely cooled before topping them with this simple lemon glaze. To make the glaze, combine the powdered sugar and fresh-squeezed lemon juice in a small bowl and whisk until smooth. Using a spoon, drizzle it over the top of the gluten free lemon poppy seed scones. Garnish with additional lemon zest and poppy seeds if you like. Even toasted Almonds make a delicious garnish. Allow for the icing to set before serving.

Storage & Freezing

Scones in general (not just gluten-free scones) taste the best the day they have been baked. If you happen to have any leftovers, store them in an airtight container at room temperature for up to 3 days. I like to nuke them at 50% for maybe 30 seconds to warm them up before serving.

To freeze baked scones, place them in a freezer bag or airtight container and freeze up to 3 months. Allow thawing at room temperature. Please be aware the lemon glaze may become sticky during freezing.

I actually recommend freezing them before baking. Cut the gluten free scone dough, place it on a sheet tray, and freeze until solid. Transfer to a ziplock bag and freeze for up to 1 month. If you would like to freeze them for an extended period of time, I recommend wrapping each unbaked scone in plastic wrap for extra protection from freezer burn. When ready to bake, bake them straight from frozen but please be aware they will need additional 4-6 minutes to bake (depending on your oven).

FAQ - Gluten Free Lemon Scones

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.