Gluten-Free Lemon Poppy Seed Scones
Total Time: 01h 00m
Hands-on Time: 00h 20m
Makes: 8 servings
This recipe may be gluten free, but you would never know! It still makes for delicious, tender, flaky scones with crisp edges. These are packed with lemon flavor, plenty of poppy seeds and rich vanilla bean flavor, and they have an optional lemon glaze. They’re just as delicious without the lemon glaze, too!
Note: This recipe has been updated and simplified from an earlier posting.
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Ingredients
- For the Scones:
- 2 cups gluten-free flour blend*
- 1/3 cup cane sugar + more for sprinkling (optional)
- 1 tablespoon Simply Organic® Poppy Seeds
- 1 tablespoon baking powder
- 1/4 teaspoon sea or Himalayan pink salt
- Zest of 1 lemon
- 6 tablespoons unsalted butter, frozen
- 2/3 cup cold heavy cream, plus more for brushing tops
- 1 large egg
- 2 teaspoons Simply Organic® Madagascar Vanilla Bean Paste
- 1 tablespoon freshly squeezed lemon juice
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1 teaspoon Simply Organic® Madagascar Vanilla Bean Paste (optional)
Directions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together gluten-free flour, sugar, poppy seeds, baking powder, salt and lemon zest.
- Grate frozen butter directly into flour mixture. Gently work ingredients together with a spatula or your hands** so butter is evenly distributed, but don't over-mix.
- In a separate bowl, whisk together heavy cream, egg, vanilla bean paste and lemon juice.
- Pour wet ingredients into dry mixture and stir just until a shaggy dough forms. If it feels too dry, add an extra tablespoon of heavy cream.
- Transfer dough to a lightly floured surface and gently pat it into a 7-inch circle about 1 inch thick.
- Cut into 8 wedges. Place wedges on prepared baking sheet so they do not touch. Brush tops with more heavy cream, then sprinkle with coarse sugar (optional). Bake for 18 to 20 minutes, until lightly golden brown. Let scones cool for 15 to 20 minutes.
- To make the optional glaze, whisk together powdered sugar and 2 tablespoons lemon juice. If it needs thinned for drizzling, add up to 1 more tablespoon of lemon juice. Drizzle over cooled scones before serving, and enjoy!
- *For the flour, we suggest one of the following: Cup4Cup Multipurpose Gluten Free Flour (note: this one contains milk powder), Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, GF Jules Gluten Free All-Purpose Flour or King Arthur Gluten Free All-Purpose Flour.
- **If mixing dough with your hands, make sure the heat of your hands is not melting the butter. If this starts to happen, refrigerate the mixture for a few minutes to re-solidify the butter.
- Our Pure Madagascar Vanilla Extract or non-alcoholic Vanilla Flavoring can be used in place of the Vanilla Bean Paste, using the same amount.
