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–+ servings
A lemon cream scone is seen on a plate.

Gluten Free Lemon Scones

Nicole Spiridakis
Tender and lightly sweet, everything a good scone should be, these gluten free lemon scones are infused with the bright flavor of lemon.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Hydrating time 2 hours
Total Time 2 hours 45 minutes
Course Breakfast
Cuisine British
Servings 8 scones
Calories 365 kcal

Ingredients
  

  • ½ cup sugar
  • 2 tablespoons lemon zest
  • 1 ¾ cup/185 g gluten-free oat flour
  • ½ cup/65 g almond flour
  • 3 teaspoons baking powder
  • ½ teaspoons fine sea salt
  • ½ cup unsalted butter very cold
  • ½ cup heavy cream
  • 2 eggs large

Instructions
 

  • Place the sugar in a large bowl and add the lemon zest. Using your fingers, work the zest into the sugar until it is fragrant and well dispersed. Whisk in the flours, baking powder and salt. Whisk to combine. Grate the frozen butter using a box grater and add it to the flour mixture. Work in the butter with a fork and/or your hands until it comes together in pea-sized crumbs. 
  • In a small bowl, whisk together the heavy cream and eggs. Drizzle over the flour mixture, add the cranberries, and stir together until moistened.
  • Using a little oat flour, turn out the dough on the counter and, using a little more oat flour, knead and work the dough together until it is smooth and firm. Form dough into an 8-inch disc and, using a sharp knife, cut into 8 equal pieces.
  • Line a baking sheet with parchment paper. Place the scones on the baking sheet and place the sheet in the fridge for at least an hour. Full disclosure: the first time I baked these scones they rested for 2-3 hours in the fridge. You could also make these in advance and store in a parchment-lined, air tight container overnight for morning baking.
  • When ready to bake, preheat oven to 375°F. Place the scones on their prepared baking sheet on top of another baking sheet, then place in the oven and bake for about 35 minutes, until scones are lightly browned and firm. Remove from oven, let cool on the sheet for 5 minutes, then place on a rack to cool completely. Scones will keep, in an air-tight container on the counter, for up to 3 days.

Nutrition

Serving: 1 sconeCalories: 365kcalCarbohydrates: 33gProtein: 5gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 88mgSodium: 326mgPotassium: 138mgFiber: 3gSugar: 13gVitamin A: 633IUVitamin C: 2mgCalcium: 142mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!