Gluten-free Lemon Poppy Seed Scones

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  • Total Time: 0 hrs 45 mins
  • Hands-on Time: 0 hrs 30 mins
  • Makes: 12 servings

Achieving a scone texture that is thick, buttery and layered with the perfect crumb is all about the ratio of flour, butter, cream and eggs — an extra challenge when using gluten-free flours. This lemon poppy seed scone recipe was carefully developed to get that ratio just right. Bright lemon flavor and crunchy poppy seeds make this scone a must-try springtime treat!



    1. In a large bowl, combine oat flour, rice flour, salt, almond meal or almond flour, baking powder, sugar and lemon peel. Stir until well combined

    2. Add butter and cut mixture with a pastry cutter or large fork until crumbly and pebble-sized pieces of butter are evenly distributed. Refrigerate.

    3. In a medium bowl, combine 6 teaspoons heavy whipping cream, 1/2 teaspoon vanilla extract, egg, egg yolks, lemon flavor and scraped vanilla bean.

    4. Line a large baking sheet with parchment paper.

    5. Remove the dry bowl from the fridge and pour the wet mixture into the dry. Gently stir with a large spoon until the liquid is just incorporated (the dough will not hold together at this point).

    6. Toss the mixture with one of your hands while lightly kneading it in the bowl until there is no dry flour in the bottom of the bowl. Knead once or twice more until held together but do not work into a tightly packed ball. The mixture should feel like cookie dough – not too sticky, but very thick and heavy. If the dough seems dry and isn’t coming together, gently work in another 1 tablespoon of cream. If overly sticky, add another 1 to 3 tablespoons of oat flour. Avoid over-kneading /mixing.

    7. Split the dough in 2 halves, shape into rough ball shapes, and place on the large baking sheet.

    8. Lightly work the dough into a circular shape with your fingertips until about 1/2 to 3/4-inch thickness all around. Lightly press in the edges to help them hold together. (Do not use a rolling pin. The dough will look shaggy and rough around the edges, which is what you want. You can also work the dough into 1 or 2 long rectangles about 4 to 5 inches wide, then cut at 45 and 90 degree angles to form the scones.)

    9. Repeat with second dough and then slice each circle into 6 medium sized, triangular scones.

    10. Place pan in the freezer for 10 minutes and preheat oven to 425 degrees with oven rack in center.

    11. Remove pan from freezer and carefully separate the scones with a large metal spatula (re-slicing if needed). Spread scones on the pan leaving 1 to 2 inches between each.

    12. Bake for 12 to 15 minutes until the tops have risen and are cracked, and the bottom edges are golden brown. Let cool for 30 minutes then move to a cooling rack and allow to fully cool.

    13. To make the glaze, whisk together powdered sugar, remaining 3 teaspoons heavy whipping cream and remaining 1 teaspoon vanilla extract. Add more cream to thin out if needed. Drizzle or spread over cooled scones and sprinkle poppy seeds over top.

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