Gluten Free Lemon Scones

gluten free lemon scones

These bright and tender Gluten Free Lemon Scones, glazed with a tangy icing, are the perfect quick and easy gluten free breakfast or snack! 

gluten free lemon scones with glaze

The Technique

Scones are made with an easy short-crust technique, in which you blend flour, baking powder, and a little salt together before working in cold butter. Add an egg, a bit of vanilla, and some liquid until the dough forms. Then all you need to do is shape and bake!

For this version, we are using gluten free flours. Using an all-purpose blend keeps it easy, and adding almond flour enhances the flavor. We also add a good bit of lemon zest for a bright lemon flavor.

glazed gluten free lemon scones on a platter

The Dough

Once the dry ingredients are mixed, continue mixing the dough for your Gluten Free Lemon Scones by cutting in the cold butter. To do this, you will need to begin with small cubes of cold butter or frozen grated butter. Work it into the flour mixture with a fork, a pastry blender, or your fingers. You’re going for pea-sized butter pieces that are fully coated with the flours.

After the butter is fully incorporated, whisk the egg, then mix it with almond milk and a bit of vanilla. Then stir this into the butter mixture until a wet dough forms.

GF flours really benefit from a bit of a rest so that they can more fully absorb the liquid. This will help them bake better and will fight against the grainy texture of some GF baked items. Let the dough sit in the frig for 10-15 minutes so it can rest while staying very cold.

For more info on one of our favorite GF flours – Measure for Measure by King Arthur Flour – and some great tips on baking with GF flours, visit this page. (Not an affiliate link, simply great info and a great product!)

gluten free lemon scones without the glaze

Shaping Your Scones

These gluten free lemon scones are shaped in the traditional triangles, but are mini, because it’s cute. 🙂 You can also shape the dough in one piece to make bigger scones. Just be sure to increase the baking time if you do this.

To shape the mini scones, divide the dough into two pieces, then flatten each piece into a round between 1/2 to 1 inch thick. Using a bench scraper (our fav tool for this) or a knife, cut each round into 6 pieces. Move each piece out slightly from the others, so that the points at the center are separated and there is a quarter-inch space between the pieces.

For a more detailed explanation on shaping scones, with several options and helpful pictures, this article is a great read!

lemon scone with lemon drizzle

The Glaze

The glaze for these Gluten Free Lemon Scones is so simple and so delicious! Simply whisk together confectioners sugar and lemon juice to create a thick, tangy, icing filled with glorious lemon flavor. Drizzle over the cooled scones. 

All you have left now is to enjoy! Oh, and receive compliments because these scones are outstanding!

Want More Scones?

Try one of our other scone recipes!


scones arranged on a platter
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gluten free lemon scones

Gluten Free Lemon Scones

These bright and tender Gluten Free Lemon Scones, glazed with a tangy icing, are the perfect quick and easy gluten free breakfast or snack!
Prep Time 20 minutes
Bake Time 15 minutes
Total Time 35 minutes
Course Bread, Breakfast, Gluten Free, Snack
Cuisine American, European
Servings 12 mini scones



  • 5 ounces (1 cup plus 1 tablespoon) gluten free all-purpose flour blend
  • 4 ounces (1 cup plus 1 tablespoon) almond flour
  • 1/2 ounce (1 tablespoon) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse kosher salt
  • 1 tablespoon lemon zest from 1 large lemon
  • 3 ounces (6 tablespoons) unsalted butter, cold and grated or cut into small pieces
  • 1 whole large egg
  • 4 ounces (1/2 cup) unsweetened almond milk
  • 1 teaspoon pure vanilla extract


  • 4 ounces (1 cup) confectioner’s sugar
  • 2-3 teaspoons lemon juice


  • Prep: Preheat the oven to 425 degrees F. Prepare a sheet pan by lining it with parchment paper or a silicone liner. Set aside.
  • Combine Dry Ingredients: In a medium bowl, whisk together the gluten free all purpose flour blend, almond flour, sugar, baking powder, salt, and lemon zest. Cut the butter into the flour mixture using a fork, a food processor, or a pastry blender until the butter is broken down into pea-sized pieces and fully coated by the flour mixture.
  • Mix the Dough: In a separate small bowl, slightly whisk the egg before whisking in the almond milk and vanilla. Pour this into the butter/flour mix and stir until all of the dry ingredients are moistened. The dough should hold together and may feel a little sticky. Allow this to rest for 5-10 minutes so that the flours can fully absorb the liquid.
  • Shape Your Scones: Sprinkle your baking sheet with a dusting of GF all purpose flour. After the dough has rested, divide it into two equal portions. Shape each half into a 4-5 inch round, about 1-inch thick. Using a bench scraper or a butter knife, gently cut each round in half, moving the halves slightly away from each other so there is a small gap between them. Cut each half into third, moving the cut pieces away from each other to create small gaps, until you have 6 equal wedges in each round.
  • Bake: Bake in your preheated oven for 14-15 minutes. The scones should feel slightly springy in the center and should no longer feel doughy when pressed gently. The edges will be starting to brown. At this point, remove the scones from the oven and let them cool in the pan for 15-20 minutes.
  • Glaze: While the scones are cooling, make your glaze by whisking together the sugar and 2 teaspoons of the lemon juice. Add more lemon juice as needed to create a thick but pourable consistency. When the scones are cool, spread or drizzle the glaze over them. Allow the glaze to set, then serve.


  • Make these vegan by substituting vegan butter and egg substitute for the regular butter and egg.
  • We used Measure for Measure flour, King Arthur Flour’s gluten free all purpose flour blend. Feel free to use your favorite, but because all gluten free blends vary slightly, you may not get the same results.
Keyword gluten free, lemon, scones

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