Gluten-Free Lemon Scones (Grain-Free/Dairy-Free)

The fluffiest gluten free lemon scones, beautifully flavored with a subtle fresh flavor of lemon, then topped with a bright, zingy lemon glaze.

The Story:

These scones will have you dreaming of warmer weather and all things Spring! Better than the bakery scone, AND they are allergy friendly for those of us that cannot tolerate grains, gluten or dairy. The fluff and rise to these is perfection and they are super easy to make. What could be better for a Spring brunch or Easter breakfast!? They hold up well to refrigeration too, so you can make them a day or 2 ahead. I replaced the traditional poppyseeds with chia seeds to give you a good boost of Omega 3. I am winter gal through and through, but I love embracing the flavors that each season offers. Put these on your list to make this Spring/Summer!

🧾 The Ingredients:

Here is the list of ingredients you will need to make these gluten free lemon scones.

• Almond Flour: Almond flour provides the structure for these scones and aids in retaining moisture so they are not dry!
• Tapioca Flour: Tapioca flour creates the fluffiness for the scones and helps absorb liquid for the perfect balance.
• Egg: Eggs provide fluff and richness and just the perfect amount of liquid for the scone batter.
• Dairy-Free Butter: I have found Earth Balance plant based butter to work perfectly in these.
• Lemon Zest and Lemon Juice: The star ingredient! Zest and juice get added to the batter for a mild lemon flavor, then the icing is bursting with lemon flavor from the addition of lemon juice.
• Chia or Poppyseeds: I don’t usually have poppyseeds in my pantry, but I always have chia seeds on hand. The 2 work well interchangably and chia seeds add a nice boost of Omega 3.
• Baking Powder: Look for grain-free baking powder, or make your own to keep these grain free.
• Xanthan Gum: Just a bit of xanthan gum helps the scone to hold together.
• Sugar: To make these a sweet treat, a bit of sugar is added for the perfect balance.
• Salt: Just a bit of salt gets added for depth of flavor.

Step By Step Preparation Instructions:

• Step 1: Preheat the oven to 325. To make the dough, add all the dry ingredients to a large bowl and mix well. Add in the butter and using a fork or pastry blender, work in the butter until it has broken down to pea sized. In a small bowl, gently whisk the egg and egg yolk. Add the eggs, lemon juice and zest to the scone batter and mix well. The dough should be holding together at this point. Add in the chia seeds, and mix until evenly dispersed.
• Step 2: Line a cookie sheet with parchment paper and sprinkle it with tapioca starch. Pour out the dough onto the cookie sheet, and sprinkle with a bit more tapioca flour on top. Pat the dough into a circle, about 7-8 in round. It doesn’t have to be perfect, but you want the dough on the thicker so that they have a beautiful rise to the them. With a very sharp knife, cut a “plus sign” into the dough, creating 4 sections. Now, cut each section into 2 triangles. Think of cutting a “plus sign” then an “X”. Do not move the individual scones at this point. Since these are grain-free, the dough is too fragile for moving. Place in the oven and bake for 20 min.
• Step 3: While the scones are baking, add all the frosting ingredients to a small bowl and whisk until smooth.
• Step 4: The scones are not quite finished baking yet. At this point, remove the scones from the oven, and carefully take a knife and run it down the cuts you previously made. Gently separate the scones away from one another. Then bake for another 6-8 minutes. Allow to cool, then generously frost the scones.

More Spring Recipes:

📖 The Recipe:

The Finished Product:

Have you been craving bakery treats, but feel limited by your options? Empower yourself and make these! My gluten-free lemon scones are flavorful, have the perfect texture, and offer you the comfort that the bakery offers, without all the junk. Sweet, bright and vibrant!