These gluten-free lemonade scones are so simple. They get to the oven in just 15 minutes and bake up sweet, buttery and lemony.
For more yummy breakfast bakes, be sure to check out my flaky gluten-free rolled biscuits, gluten-free blackberry scones and my full collection of gluten-free (mostly dairy-free) muffins including my gluten-free blueberry muffins and gluten-free coffee cake muffins.
Ingredients
Flour – I tested this recipe with King Arthur Flour Gluten-Free Measure for Measure Flour with great results. Be sure to check out my collection of King Arthur Gluten-Free Flour recipes. I also tested with Pamela’s Gluten-Free All Purpose Artisan Blend and the scones were consistently yummy. Both of these flours 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.
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 this yogurt for breakfast, lunch, dinner and dessert. It works really well in baking. Dairy-based yogurt will work too, just not Greek yogurt because it doesn’t contain enough moisture.
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.
Lemon Icing
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. 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 which uses coconut cream as the base. Use this icing right before serving as it will make the scones soggy if it sits too long.
More Gluten-Free Breakfast Bakes
Be sure to check out my gluten-free muffin recipes including my gluten and dairy-free sweet potato muffins, gluten-free coffee cake muffins and my healthy banana blueberry muffins (grain-free).
Gluten-Free Lemonade Scones
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Ingredients
Scones
- 2 c gluten-free flour blend plus extra for dusting
- 1 Tbsp baking powder
- 3/4 tsp salt
- 2 Tbsp sugar
- 6 Tbsp butter
- 1/2 c lemonade
- 1/4 c sour cream
- 1 egg
- 1 lemon
- 1 egg + 1 Tbsp water for egg wash
Lemon Icing (optional)
- 1 c powdered sugar
- 2 Tbsp lemon juice
- 1 Tbsp melted butter
Instructions
Make the Scones
- Pre-heat the oven to 450°F and line a large baking sheet with parchment.
- A food processor will make quick work of the dough.
- Mix the flour, sugar, baking powder and salt together in a large mixing bowl or in the bowl of a food processor.
- Cut the cold butter into cubes and add to the flour mixture.
- Run the food processor for about 15 seconds or blend by hand with a pastry blender or forks.
- Blend until the mixture is coarse crumbs. This is not like pie dough, so no big chunks of butter.
- Beat the egg, sour cream and lemonade together in a small bowl. Use a microplane to zest the lemon into the liquid and stir. Here is my quick tutorial on How to Zest a Lemon. Save this lemon for the icing.
- Add the liquid ingredients to the dry and mix until incorporated. If using the food processor, be careful not to over mix.
- Turn the dough out onto a lightly floured surface. Form the dough into a disk and pat with your hands to create an 8" round circle, keeping even thickness throughout.
- Cut like a pie into 8 pieces. Spread the pieces out on the baking sheet.
- Brush the tops only with the egg wash, trying no to let the egg drip down the sides.
- Bake 12 minutes. Open the oven and take a look. If the tops are not browning, turn the oven to broil and DO NOT WALK AWAY. Keep a very close eye on them. WIthin a minute or 2 the tops should brown nicely.
- Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Make the Lemon Icing
- This recipe makes enough icing to completely coat the scones. if you want just a drizzle, cut the recipe in half. Or check out my No-Sugar Icing which uses coconut cream as its base.
- Mix the powdered sugar, lemon juice and melted butter together in a small bowl.
- This icing dries out quickly, so make immediately before using.
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