These gluten-free lemonade scones are so simple. They get to the oven in just 15 minutes and bake up sweet, buttery and lemony.
Scones are traditionally made with cream. I am lactose free, so the best substitute I could find is Green Valley Lactose Free Sour Cream. For a no-dairy alternative, Kite Hill Almond Milk Vegan yogurt is a great substitute. I eat it for breakfast, lunch, dinner and dessert. It works really well in baking. Dairy-based yogurt will work too, just not Greek yogurt.
Lemonade is a quick easy way to get lemon flavor into these scones. Make your own lemonade or use a store-bought one.
Lemon zest, in addition to the lemonade, assures that these scones will have a definite lemon flavor. A microplane will finely shred the zest so that it disappears into the dough. Have no idea what lemon zest is? Here is my quick video tutorial – How to Zest a Lemon
I prefer my scones on the sweet side so I add a little sugar (in addition to the sweet lemonade). The sugar also helps these scones get golden brown (gluten-free baked goods tend to be pale) and enhances the lemon flavor.
Flour – I tested this recipe with King Arthur Flour Gluten-Free Measure for Measure Flour and Pamela’s Gluten-Free All Purpose Artisan Blend. Both of these include xanthan gum (binder) so no need to worry about adding any. Cup4Cup (contains milk powder) is a similar gluten-free flour for baking and should work too.
If you use a gluten-free flour that does not contain xanthan gum, guar gum or inulin add 1/2 tsp to the dry ingredients.
I love a drizzle on my baked goods, so icing is a must. It’s also another way to add more lemon flavor to these scones. Top them with this easy 2 minute icing. Just powdered sugar, lemon juice and melted butter is the perfect combination. Use the full recipe to coat the scones completely and half, to put a drizzle on top.
If you’d like an icing recipe without powdered sugar, try my no powdered sugar icing. Use this icing right before serving as it will make the scones soggy if it sits too long.