Go Back
+ servings
overhead view of gluten free lemonade scones with lemon icing drizzle on round wire rack with lemon slices in upper left and lemonade glass in lower right. Blue napkin underneath, white background

Gluten-Free Lemonade Scones

Author: Janet Harlow
Course: Baked Goods
Cuisine: Scottish
Servings: 8 scones
These gluten-free lemonade scones are so simple. They get to the oven in just 15 minutes and bake up sweet, buttery and lemony.
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins



  • 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


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.


*This recipe was tested with King Arthur Measure for Measure flour and Pamela's All Purpose Artisan Blend. Other flours like Cup4Cup (contains milk powder) will work.
If you use a flour blend WITHOUT XANTHAN GUM, guar gum or inulin (binders), add 1/2 tsp xanthan gum with the dry ingredients.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.