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Gluten Free Lemon Poppy Seed Scones

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

Description

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.


Ingredients

Scale

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

glaze


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 1/2 inch round disc. Cut into 8 equal wedges. Place scones on the prepared baking sheet, spacing them about 2 1/2 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.