Gluten Free Lemon Scones
A simple recipe for gluten free lemon scones that tucks lots of fresh lemon zest into a tender, flaky oat flour scone that's topped with a pretty lemon glaze.
Servings: 8 scones
Calories: 296kcal
Ingredients
- ½ cup granulated sugar
- 1 lemon zested
- 2 cups oat flour (240 grams)
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter cold and cut into pieces
- 2 large eggs
- ⅓ cup plain yogurt
- Lemon glaze optional
Instructions
- In a large bowl, rub the ½ cup granulated sugar and 1 lemon zest together until fragrant. Then, whisk in the 2 cups oat flour, 1 tablespoon baking powder, and ½ teaspoon fine sea salt. Work in the ½ cup unsalted butter with your hands until crumbles form.
- In a small bowl, whisk together the 2 large eggs and ⅓ cup plain yogurt. Add this mixture to the dry ingredients and stir just until combined. The dough will be very wet. To make it more workable, place the bowl of dough in the fridge for about 20-30 minutes.
- When the dough has firmed up a bit, place a piece of parchment on the counter, sprinkle it with oat flour, then take the dough out of the bowl and place it on the paper. Pat it into a 1" thick circle and cut into it 8 triangular scones. Place on the prepared baking sheet, then place the baking sheet in the freezer for 30 minutes.
- Preheat the oven to 375°F. Bake for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry. Cool completely on a rack.
Notes
- Use cold butter. Take the butter straight from the fridge to make your scones, or even better, keep some in the freezer so they'll be ready the next time you want to make scones.
- Make the dough ahead. You can prepare the scones, place them on a baking sheet, and store them, tightly covered, in the fridge or freezer for up to 24 hours.
- The dough may be sticky. I find that sometimes my scone dough is stickier, depending on how cold or humid my house is. The best practice, regardless of whether or not the dough is sticky, is to place it in the fridge for 20-30 minutes. This will allow the flour to hydrate, chill the dough, and make it easier to work with.
- Don't overwork the dough. While there isn't any danger of over-activating the gluten in the flour through kneading because there's no all-purpose flour in the mix, it's still a good idea to lightly handle the dough. This will lead to more tender scones.
- Try gluten free all-purpose flour. Though I really love the oat flour here, you can substitute 2 ¾ cups of gluten-free all-purpose flour if needed, or try my homemade gluten free flour blend.
Nutrition
Calories: 296kcal | Carbohydrates: 34g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 319mg | Potassium: 155mg | Fiber: 2g | Sugar: 14g | Vitamin A: 433IU | Vitamin C: 7mg | Calcium: 130mg | Iron: 2mg