Gluten-free Sunday morning lemon scones


I have lemons on the brain. We have a bumper-crop of Meyer lemons from my boyfriend’s parent’s house, which I have just discovered begin to rot very quickly.

So here I am trying to figure out how to use all these lemons without having to make any more calorie-rich baked desserts; I’m a bit off them after the holidays. My solution? Scones – not exactly low in calories, but at least you can eat them in the morning, and burn them off later!

I simply took my favorite scone recipe and lemon-ed it up – you could double the lemon amounts here if you want to really get a lemony slap in the face. If you use regular lemons you’ll get a tarter flavor, Meyers tend to be pretty mild.

Gluten-free Sunday Morning Lemon Scones

* adapted from The Cook Book *



  • 2 1/2 cups gluten-free flour: 1c all-purpose flour, 1c sorghum flour, 1/2c coconut flour
  • 3 tablespoons sugar, sugar for sprinkling
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup Earth Balance buttery sticks, cut in pieces
  • 2 beaten eggs
  • 1/2 cup soy milk
  • 1/4 cup coconut milk creamer (So Delicious)
  • zest of two lemons
  • 1 tbsp lemon juice
  • lemon juice and confectioner’s sugar for glaze


Combine flour, sugar, baking powder, and salt in one bowl, cut in butter until mixture resembles course crumbs .

In another bowl combine eggs, lemon and milk. Add all at once to flour mixture, stir with a fork until just moistened. 

Work dough, kneading 10-12 time, into a 8-inch circle, and cut into 8 wedges.  Sprinkle with sugar.

Place wedges 1 inch apart on parchment paper-covered or ungreased baking sheet, bake at 400 degrees for 12-14 minutes or till golden.


Mix together glaze till it has a slightly-runny consistency and spoon over warm scones.




A lovely way to begin a new week.


1 Comment (+add yours?)

  1. Trackback: Gluten-free Chocolate and Coconut Scones « Gluten-Free Dreams

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