Gluten-Free Scrumptious Lemon Scones

Posted on Apr 1, 2014

Aaaggghh, you just can’t imagine the wafting bit of loveliness this brings. I had never made scones before, and for them to turn out this incredible . . . brings me great joy. The best news of all: they’re gluten-free, but they don’t even begin to taste like it. Whoop! These even passed the muster of my English son-in-law! Here are a few pics . . .


All lined up and ready to go in the oven!


Fresh out of the oven and cooling on the rack.


Glazed and ready to eat!


Waiting for the consumers . . .


Aaagghhh, these were seriously scrumptious!


Here is the recipe. I adapted it from one that I found on that had gluten and milk in it.


  • 1 cup white rice flour
  • 1/4 cup almond meal
  • 1/4 cup sugar
  • 1 1/2 tsps. lemon zest (finely grate the peel of a fresh lemon; make sure you only get the bright yellow portion and don’t grate down to the pith which is the whiter area under the outer peel)
  • 1 tsp. baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter cut into cubes
  • 1/2 cup unsweetened almond milk
  • Lemon glaze: 1 cup powdered sugar, 2 tbsps. fresh lemon juice, 1/2 teaspoon lemon zest


  1. Preheat the oven to 375°.  Spray or grease a cookie sheet.
  2. In a food processor fitted with a metal blade, combine the flours, sugar, lemon zest, baking powder, salt, and butter. Pulse until coarse crumbs are formed.
  3. In lieu of a food processor, you can mix these ingredients together in a large mixing bowl, using a pastry blender or two knives held together.
  4. Add the almond milk and fold gently to blend. Do not overmix.
  5. Drop the batter in small mounds on the prepared baking sheet. You should get 8 scones from the mixture.
  6. Bake for 18 to 20 minutes or until golden and baked through. Cool on a rack while you prepare the glaze.
  7. In a small mixing bowl, combine the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle this mixture over the cooled scones and allow to set.

Preparation time: 10 minutes

Cooking time: 20 minutes

Number of servings (yield): 8




  1. I’m planning on making these this morning! Eli is quite excited, since he LOVES Starbucks’ lemon loaf cakes. Hopefully these will win him over to the scone variety. 🙂

    • I think they will, Brooke!!! I absolutely LOVE them!

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