Start your day off with these gorgeous gluten free lemon poppy seed scones. Topped with a sweet and tangy lemon glaze and loaded with nutty poppy seeds, they’re the perfect spring treat that’s bursting with lemon flavor.

This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that make Glutenless Apron possible!

Soft and tender, buttery, and full of fresh lemon, these gluten free lemon poppy seed scones have the most amazing combination of flavors. Filled with tart lemon, studded with crunchy poppy seeds, and topped with an incredible sweet and zesty lemon glaze, these scones are sure to brighten any day. Perfect for Easter, Mother’s Day brunch, or whenever you get a craving for a sweet lemony treat.

What you’ll need to make these Gluten Free Lemon Poppy Seed Scones

(links below are the gluten free & celiac safe products I used in this recipe)

Bob’s Red Mill gluten free 1 to 1 baking flour
granulated sugar
baking powder
fine sea salt
unsalted butter
eggs
sour cream
heavy cream
pure vanilla extract + almond extract
lemon juice + zest
poppy seeds
powdered sugar

gluten free flour

For this recipe I used my go to gluten free flour blend Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. It’s the perfect mix of rice flour, potato starch, sorghum flour, tapioca flour, and xanthan gum. And the best part, it’s processed, packaged, and tested in a 100% dedicated gluten free facility so it’s celiac safe!

Bob’s Red Mill Gluten Free 1 to 1 Baking Flour gives all of my baked goods the most amazing texture while keeping them tender and most importantly, incredibly delicious.

tips + tricks for the making the perfect gluten free scones

Make sure you use cold ingredients – heavy cream, eggs, and sour cream. This will ensure the scones stay moist and don’t spread while baking.
Grate your frozen butter on a cheese grater. The smaller pieces mix more quickly and evenly into the dough.
Make sure to freeze your grated butter before adding it to the dry ingredients. It really does make a difference.

More delicious gluten free lemon recipes you’re sure to love!

If you make these Gluten Free Lemon Poppy Seed Scones, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

Gluten Free Lemon Poppy Seed Scones

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Author: Emily Chave
Yield: 8 Scones 1x
Diet: Gluten Free

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Description

Ingredients

Scale

(links below are the gluten free & celiac safe products I used in this recipe)

6 tablespoons unsalted butter, frozen
2 cups Bob’s Red Mill gluten free 1 to 1 baking flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
1 tablespoon + 1 teaspoon poppy seeds
1 egg
⅓ cup + 2 tablespoons sour cream
¼ cup + 1 tablespoon heavy cream, plus 2 tablespoons for brushing tops of scones
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
1 tablespoon + 1 teaspoon lemon zest, lightly packed

glaze

1 ¾ cups powdered sugar
2 tablespoons lemon juice
1 tablespoon heavy cream
½ teaspoon pure vanilla extract
pinch fine sea salt

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Instructions

step 1

Using a cheese grater with large holes, grate the frozen butter onto a small plate. Place in the freezer until step 4.

step 2

In a large bowl, whisk together the gluten free flour, sugar, baking powder, salt, and poppy seeds. Set aside.

step 3

In a medium bowl, whisk together the egg, sour cream, heavy cream, vanilla extract, almond extract, and lemon zest. Set aside.

step 4

Add grated butter to the dry ingredients and mix to combine. Add wet ingredients and stir until everything appears to be moistened. Cover bowl with plastic wrap and refrigerate for 15 minutes. Do not skip this step!

step 5

Line a baking sheet with parchment paper, set aside.

step 6

After dough has chilled, scoop out onto a lightly floured surface and shape into a 7 ½ inch round disc. Cut into 8 equal wedges. Place scones on the prepared baking sheet, spacing them about 2 ½ inches apart. Brush tops with heavy cream. Place scones and baking sheet in the refrigerator while the oven preheats.

step 7

Preheat oven to 400 degrees. Once preheated, bake the scones for 20 to 25 minutes or until the edges are golden brown. Let scones cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely.

step 8

While scones are cooling, make the glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, heavy cream, vanilla extract, and salt. Once scones have completely cooled, top with the glaze.

* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *