Description
These gluten-free lemon scones are light, fluffy, and bursting with fresh lemon flavor complemented by crunchy poppyseeds. Perfect for breakfast or an afternoon tea, they are tender with a crisp golden crust and topped with a tangy lemon glaze for an extra citrusy finish.
Ingredients
Gluten Free Lemon Scones
- Zest from 2 medium lemons
- 100 grams granulated sugar
- 300 grams gluten free multipurpose flour
- 14 grams baking powder (1 tablespoon)
- 9 grams poppyseeds (1 tablespoon)
- ½ teaspoon kosher salt
- 113 grams unsalted butter, cold
- 125 grams kefir (or buttermilk)
- 1 large egg
- 25 grams lemon juice, fresh squeezed
- Raw sugar (for sprinkling)
- Extra kefir or buttermilk (for brushing)
Lemon Glaze
- 50 grams powdered sugar
- 10-20 grams lemon juice
Instructions
- Prepare baking sheet: Line a sheet tray with parchment paper and set it aside to prevent sticking during baking.
- Combine dry ingredients: In a small bowl sift or whisk together gluten-free flour, baking powder, poppyseeds, and kosher salt to ensure even distribution.
- Infuse sugar with lemon zest: Combine granulated sugar and lemon zest in a large bowl, rubbing the zest into the sugar with your fingers to release bright citrus oils.
- Mix dry and zest sugar: Add the dry ingredients to the lemon zest sugar mixture and stir gently to combine.
- Cut in butter: Cut the cold unsalted butter into small pieces and add to the dry mixture. Use a fork, your hands, or a box grater to work the butter in until the texture resembles coarse crumbs.
- Prepare wet mixture: In a separate bowl, whisk together kefir, egg, and lemon juice until frothy to provide moisture and flavor.
- Form dough: Pour the wet ingredients into the flour and butter mixture and gently fold with a spatula. The dough will appear dry and shaggy but will come together with minimal stirring.
- Shape dough initially: Transfer dough onto the parchment-lined tray and gently push it together without kneading, shaping into a 7×5 inch rectangle approximately 1 inch tall. Add extra flour if sticky.
- Perform folds: Fold the dough in half and pat back into a rectangle; repeat this folding and patting process three times total, chilling dough for 5-10 minutes between folds if needed to manage stickiness.
- Final shaping and chilling: Shape the dough into a 6 inch diameter disk about 1 inch tall and refrigerate for at least 10 minutes or up to 12 hours to firm up.
- Preheat oven: Heat your oven to 400°F (204°C) to prepare for baking.
- Cut scones: Remove the chilled dough and use a sharp knife to cut into eight equal wedges by quartering and halving each quarter.
- Prepare for baking: Arrange scones on the prepared sheet tray, brush the tops lightly with kefir or buttermilk, and sprinkle with raw sugar for crunch and sweetness.
- Bake: Bake at 400°F for 22-26 minutes until golden brown and crisp on the outside.
- Cool before glazing: Allow scones to cool on the sheet tray for 10 minutes, then transfer to a rack to cool completely.
- Make lemon glaze: While scones cool, whisk powdered sugar with lemon juice to a drizzle-able consistency; add juice gradually to avoid over-thinning.
- Glaze and serve: Spoon the lemon glaze over cooled scones and optionally garnish with extra lemon zest and poppyseeds for presentation and extra flavor.
Notes
- Storage: Scones are best enjoyed fresh on the day baked. Store leftovers in an airtight container at room temperature for up to 3 days.
- Poppyseeds: Optional ingredient; may be omitted if preferred.
- Flour substitution: To make these scones with all-purpose flour, replace gluten-free flour with 275 grams all-purpose flour.
- Avoid kneading: Minimal handling prevents tough scones, so refrain from overworking the dough.
- Prep Time: 25 minutes
- Cook Time: 22-26 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
