These gluten free lemonade scones are buttery, bright with lemon flavor, and tender with a golden-brown exterior. A light lemon glaze adds a pleasant sweet-tart finish, making them a wonderful choice for breakfast, brunch, or an afternoon treat.
Table of Contents
Why this recipe is the best!
Scones are a quick bread that rise with baking powder rather than yeast, so they’re fast and forgiving to make. This gluten free lemonade scone recipe stands out because it’s simple, flavorful, and produces bakery-style results at home.
- Simple ingredients—just nine items for the scones and a three-ingredient glaze.
- The lemonade and lemon zest give a bright, refreshing lemon profile.
- The batter is quick to combine using a food processor.
- Recipe can be made gluten- and dairy-free when using vegan butter and dairy-free sour cream.
Pro tips for making the perfect scones
A few practical tips will help you get tender, flaky scones every time.
1. Use room temperature ingredients (except the butter)
Bring eggs, sour cream, and other wet ingredients to room temperature so they incorporate smoothly. Keep the butter cold and cut it into the dry mix to create a flaky texture.
2. Measure ingredients by weight
Weighing ingredients with a digital scale ensures consistent results, especially with gluten free flours that vary in volume. Accurate measurements make a noticeable difference in texture.
3. Let the batter rest for 30 minutes
Resting the batter allows the liquids to hydrate the flours and starches, producing lighter, more tender scones.
4. Helpful tools
Useful items for this recipe include:
- Digital scale
- Food processor (or a pastry cutter and mixing bowl)
- Spoon or cookie scoop
- Parchment paper
- Baking sheet
- Small mixing bowl for the glaze
How to make this recipe
Ingredients & substitutions
- Gluten free measure-for-measure flour mix – Recipe tested with King Arthur measure-for-measure; it yields the best texture.
- Granulated sugar – Regular granulated sugar works; a granular sugar substitute can be used if desired.
- Baking powder – Required for rise; do not substitute.
- Salt – Required for flavor balance.
- Vegan butter – Tested with vegan butter; regular butter can be used if dairy is acceptable.
- Lemonade – Prepared lemonade provides the lemon flavor and liquid; use any brand.
- Dairy-free sour cream – Use a dairy-free or regular sour cream depending on dietary needs.
- Egg – One egg; a plant-based egg replacer can be used as an alternative.
- Lemon zest – Fresh zest is important for bright citrus flavor.
- Powdered sugar, lemon juice, melted butter – For the glaze; powdered sugar and lemon juice are essential to get the right consistency and taste.
Making the batter
The batter comes together quickly—about 20 minutes of active work. In a food processor, combine the gluten free flour mix, granulated sugar, baking powder, and salt. Pulse several times to mix. Add cold vegan butter cut into chunks and process on high for about 30 seconds until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the lemonade, sour cream, egg, and lemon zest. Pour the liquid mixture into the food processor and blend on high for about 30 seconds, pausing once to scrape down the sides. Transfer the batter (it can rest in the processor bowl) and let it sit for 30 minutes to hydrate.
Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper. Once the batter has rested, drop eight large spoonfuls of batter onto the prepared sheet, spacing them evenly.
Baking & serving
Bake for 15–20 minutes, until the scones are golden brown and sound slightly hollow when tapped. Remove from oven and let cool completely on a rack.
While the scones cool, make the glaze by whisking powdered sugar, lemon juice, and melted butter in a small bowl until smooth. Drizzle the glaze over cooled scones and allow it to set briefly before serving.
FAQ’s about this recipe
Allow the batter to rest the full 30 minutes so the flours hydrate. Use cold butter cut into the dry mix so the butter creates pockets that lead to a tender, flaky texture. Also avoid overmixing once the liquid is added.
Make sure the oven is fully preheated to the correct temperature before baking. An oven that’s not hot enough can prevent the baking powder from giving an effective rise.
They’re best the day they’re baked, but you can store cooled scones in an airtight container or freeze them for later. Thaw to room temperature before serving.
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Gluten Free Lemonade Scones
Ingredients
For scones
- 260 grams gluten free measure-for-measure flour mix (about 2 cups)
- 30 grams granulated sugar (about 2 tablespoons)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons vegan butter (cold, cut into chunks)
- 1/2 cup prepared lemonade
- 1/4 cup dairy-free sour cream
- 1 egg
- Lemon zest (from 1 lemon)
For glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
- 1 Tablespoon vegan butter, melted
Instructions
For scones
- In a food processor, add flour mix, sugar, baking powder, and salt. Pulse 5 times to combine.
- Add cold vegan butter in chunks and process on high for about 30 seconds until the mixture looks like coarse crumbs.
- Whisk together lemonade, sour cream, egg, and lemon zest. Add to the butter mixture and mix on high for 30 seconds, scraping down the bowl at 15 seconds.
- Let the batter rest for 30 minutes (leaving it in the bowl is fine).
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Drop 8 large spoonfuls of batter onto the prepared sheet.
- Bake 15–20 minutes or until scones are golden brown and sound hollow when tapped.
- Remove and let cool completely.
For glaze
- Mix powdered sugar, lemon juice, and melted butter in a small bowl. Drizzle over cooled scones.
Notes
- King Arthur measure-for-measure flour mix was used for testing and gives reliable results.
- Vegan butter and dairy-free sour cream were used for the dairy-free version.
- Prepared lemonade provides consistent flavor and acidity—use any preferred brand.
- A plant-based egg replacer can work if you need an egg-free option.
Nutrition
Carbohydrates: 45 g |
Protein: 4 g |
Fat: 11 g