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Gluten Free Lemon Poppyseed Scones

Deliciously crumbly gluten free scones bursting with zesty lemon flavor, perfect for breakfast or afternoon tea.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour
  • 1/4 cup almond flour
  • 1/4 cup granulated sugar
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup cold butter, cubed Make sure the butter is very cold for flaky scones.
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour, almond flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. In a separate bowl, mix buttermilk, egg, lemon zest, and lemon juice.
  5. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Turn the dough onto a floured surface and knead gently. Pat into a circle about 1 inch thick.
  7. Cut into wedges and place on the prepared baking sheet.
  8. Bake for 15-20 minutes or until the edges are golden.
  9. Let cool slightly before serving.

Notes

Tips: Chill the dough before baking for extra flaky scones. You can experiment with different citrus zests for a unique twist.