Nothing welcomes fall quite like the scent of freshly baked scones drifting through the kitchen. The golden light filtering in through the window, a cozy mug of tea in hand, and a plate of warm, tender scones—this is comfort in its purest form. Among our most beloved seasonal bakes, these Gluten Free Lemon Scones have earned a permanent spot in readers’ hearts (and ovens). Zesty, light, and just the right amount of sweet, they strike a perfect balance between indulgence and simplicity.
Whether you’re embracing a gluten-free lifestyle or just in the mood for something fresh and citrusy to brighten your fall baking, this recipe is your go-to. Easy to make, delightfully soft, and bursting with lemon flavor, these scones are beginner-friendly and sure to impress.
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Gluten Free Lemon Scones
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Gluten Free
Description
Tender, zesty, and lightly sweet, these Gluten Free Lemon Scones bring a burst of citrus sunshine to your fall mornings. Easy to make and perfectly comforting with a cup of tea or coffee, they’re a cozy bake that feels special yet simple.
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp finely grated lemon zest (about 1 lemon)
- ½ cup cold unsalted butter, cubed
- ⅔ cup cold buttermilk (or whole milk + 1 tsp vinegar)
- 1 large egg
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
- Optional Lemon Glaze: ¾ cup powdered sugar, 1–2 tbsp fresh lemon juice, ½ tsp lemon zest
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly flour a clean surface.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Add cold, cubed butter. Cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
- In a separate bowl, whisk buttermilk, egg, vanilla, and lemon juice.
- Gradually stir wet ingredients into dry until a shaggy dough forms. Do not overmix.
- Transfer dough to floured surface, gently pat into a 1-inch thick circle, and cut into 8 wedges.
- Place wedges on baking sheet, leaving space between. Optional: brush tops with milk for a golden finish.
- Bake 16–18 minutes until lightly golden. Let cool 10 minutes.
- For glaze: whisk powdered sugar, lemon juice, and zest. Drizzle over scones before serving.
Notes
Keep butter and buttermilk cold for flakier scones. Don’t overwork dough—gentle handling ensures tenderness. Chill shaped scones before baking for extra rise. Enjoy fresh, or freeze dough to bake later.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baked
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 scone
- Calories: 240
- Sugar: 12g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Ingredients You’ll Need
These Gluten Free Lemon Scones come together with everyday pantry staples and a couple of fresh ingredients for that unmistakable lemony zing.
Dry Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp finely grated lemon zest (about 1 lemon)
Wet Ingredients:
- ½ cup cold unsalted butter, cubed
- ⅔ cup cold buttermilk (or use whole milk + 1 tsp vinegar)
- 1 large egg
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
Optional Lemon Glaze:
- ¾ cup powdered sugar
- 1–2 tbsp fresh lemon juice
- ½ tsp lemon zest
How to Make Gluten Free Lemon Scones (Step-by-Step)
These tender scones come together in just one bowl, no mixer needed. Follow these simple steps:
Step 1: Prep Your Oven & Tools
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Lightly dust a clean surface with gluten-free flour.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together:
- Gluten-free flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Lemon zest
Step 3: Cut in the Butter
- Add cold, cubed butter to the flour mixture.
- Use a pastry cutter or your fingers to work the butter in until it resembles coarse crumbs. (Think pea-sized bits.)
Step 4: Combine Wet Ingredients
- In a small bowl, whisk together:
- Buttermilk
- Egg
- Vanilla extract
- Lemon juice
Step 5: Mix Everything Together
- Gradually pour the wet ingredients into the dry mixture.
- Stir gently with a spatula or wooden spoon until a shaggy dough forms. Don’t overmix—it’s okay if it looks a little rough.
Step 6: Shape the Dough
- Transfer the dough to your floured surface.
- Gently pat it into a 1-inch thick circle.
- Using a sharp knife or bench scraper, cut into 8 wedges.
Step 7: Bake
- Place scones on the prepared baking sheet, leaving some space between each.
- Optional: Brush the tops with a little milk for a golden finish.
- Bake for 16–18 minutes, or until lightly golden and firm to the touch.
Step 8: Add the Glaze (Optional)
- Let scones cool for 10 minutes.
- In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth.
- Drizzle over warm scones and let it set.
Tips for Perfect Gluten Free Lemon Scones
Gluten-free baking doesn’t have to be tricky. Here are a few tried-and-true tips to guarantee fluffy, flavorful scones every time:
- Keep ingredients cold: Especially the butter and buttermilk. Cold butter = flaky scones.
- Don’t overmix: Stir just until combined. Overworking the dough can make scones dense.
- Use the right flour: A quality gluten-free blend with xanthan gum ensures the best texture.
- Handle dough gently: Press the dough lightly with your hands to avoid compacting it.
- Chill before baking (optional): For extra rise, place the shaped scones in the fridge for 10–15 minutes before baking.
Flavor Variations to Try
Once you’ve mastered this base recipe, there are so many fun ways to change it up! Here are a few ideas:
Blueberry Lemon Scones
- Fold in ½ cup of fresh or frozen blueberries into the dough.
- Adds juicy bursts of sweetness.
Streusel-Topped Scones
- Mix 2 tbsp butter, 2 tbsp sugar, and ¼ cup gluten-free flour for a crumbly streusel topping.
- Sprinkle over the scones before baking for a bakery-style finish.
Dairy-Free Option
- Use vegan butter and dairy-free milk with a splash of lemon juice for a buttermilk alternative.
- Works great with oat or almond milk!
Sugar-Free Twist
- Swap granulated sugar for a natural sweetener like coconut sugar or monk fruit.
- Adjust glaze accordingly or skip it altogether for a less sweet option.
How to Store & Freeze Your Scones
Fresh scones are always best the day they’re baked, but they keep well, too!
Storing:
- Store cooled scones in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate them for up to 5 days.
Freezing:
- Freeze unglazed scones in a freezer-safe bag for up to 3 months.
- To reheat, bake at 350°F (175°C) for about 10 minutes or microwave for 30 seconds.
Pro tip: Freeze the raw, cut dough and bake directly from frozen—just add a couple extra minutes to the bake time.
Final Thoughts
There’s something magical about a cozy kitchen filled with the scent of citrus and baked goods on a crisp fall morning. These Gluten Free Lemon Scones are the perfect treat to enjoy with your favorite warm drink, whether you’re baking for a weekend brunch, a family gathering, or just because.
With their bright lemon flavor, tender crumb, and beautiful golden tops, these scones never fail to delight. And with the easy step-by-step method, they’re a wonderful bake even for beginners.
Try them once, and you’ll find yourself reaching for this recipe every time you need a little sunshine on your plate.