Easy Gluten Free Lemon Poppy Seed Scones Recipe

Prep Time:10 min

Cook Time:14 min

Calories:393

Description

Gluten Free Lemon Poppy Seed Scones made in a food processor then drizzled with an easy sweet Lemon Glaze. Hands down the BEST flaky scone recipe you’ll ever make! These Lemon Poppy Seed Scones are perfect for Easter or Mother’s Day Brunch. 

Ingredients

  • 2 1/2 cups gluten free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 tablespoon poppyseed
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla bean paste (or extract)
  • 1/4 cup honey
  • 1 egg
  • 8 tablespoons unsalted butter, cold and cut into pieces
  • 1 tablespoon unsweetened almond milk

Lemon Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice

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Instructions

  1. Preheat oven to 425 degrees F.
  2. Prepare a baking sheet by place a large sheet on parchment paper on it.
  3. To a food processor add gluten free flour, baking powder, baking soda, lemon zest , poppyseed and salt. Pulse to mix.
  4. Next add pieces of butter to the blender. Pulse blender until the butter is combined and starts to look like small peas.
  5. In a small bowl add vanilla bean paste, honey and egg. Whisk together and then pour mixture into food processor or blender. Pulse until the mixture starts to look like a dough and wet and dry ingredients are combined.
  6. Place dough on a well floured surfaced.
  7. Form the dough into a large 8″ disc shape about 1″ thick.
  8. Cut dough into 8 triangular pieces.
  9. Add the scones to the prepared baking sheet. Place about 1″ apart from each other. Brush the tops with almond milk.
  10. Bake for 13-15 minutes. (14 minutes was my sweet spot)
  11. Remove from oven.
  12. In a small bowl add powdered sugar and 1 tablespoon of lemon juice. Mix and while scones are still warm drizzle over top.
  13. Let cool for 5 minutes and serve.

Easy Lemon Poppy Seed Scones

Gluten Free Lemon Poppy Seed Scones made in a food processor then drizzled with an easy sweet Lemon Glaze. Hands down the BEST flaky scone recipe you’ll ever make! These Lemon Poppy Seed Scones are perfect for Easter or Mother’s Day Brunch.

Man, the past couple of days has knocked me down flat on my back. Valentine’s Day, Cason was diagnosed with the flu. So I ended up basically quarantining him upstairs in his room and would bring food, drinks and medicine in and out. Friday was the same and then I went to photograph a wedding as a second shooter. Those days while fun, are always exhausting because it’s 8+ hours on your feet. 

So when Saturday morning came around all I wanted to do was chill. But we had to start getting things ready for us to leave because Mike and I are headed to the Bahamas for a much needed mommy and daddy trip!

All that to say. I’m dog tired and honestly, there’s no end in site until I’m on that plane. 

The shining ray of light in all the crazy is all the good food I’m about to throw at you this week! Starting with these Flaky Lemon Poppy Seed Scones!

The Best Gluten Free Scones Recipe

Guys. I don’t mean to toot my own horn. But…. TOOOOOTTT!

These are seriously flipping delicious! Hands down the best scones I’ve ever made. In fact I’m contemplating going back to the other scone recipes on my site and changing them using this as the “base.” Because the texture and flavor came out that good!

What Makes This the BEST Scone Recipe?

  1. Butter. Honestly, I’ve tried a couple different routes on this. I’ve used Yogurt. Milk. Coconut Oil. All kinds of things. Butter gives you the best flaky texture and flavor! Make sure your butter is cold!
  2. Flour. Of the different flours I’ve used Gluten Free Flour was my favorite. It gave the scones this melt in your mouth shortbread cookie type taste. Whole Wheat Flour was good but had more of a grainy taste and feel. All Purpose turned out great, but I like the added benefits of the Gluten Free Flour.
  3. Milk. In this recipe, I did not use any milk in the scone itself. I did, however, use almond milk to brush on top which helped brown the tops!
  4. Don’t over mix ingredients. Once you add the wet ingredients to the dry ingredients. You want to mix it or blend it (if made in the food processor) until just combined. If you over mix, the scones will come out tough.
  5. Make sure the scones are still cold. The key to a flaky scone is to make sure that those “fatty” ingredients like the butter and egg are still cold. If you’ve let the scones sit a while (therefore letting the butter warm up) place the baking sheet in the refrigerator for a bit to cool the butter down again. This will ensure you have tender flaky scones!
  6. Bake scones until just done. The interior of the scone will be cooked. The outside will look slightly browned, pull them out of the oven then and let them rest. An overcooked scone is a dry scone!

How to Make Lemon Poppy Seed Scones:

  1. Preheat oven to 425 degrees F.
  2. Prepare a baking sheet by place a large sheet on parchment paper on it.
  3. To a food processor add King Arthur gluten free flour, baking powder, baking soda, lemon zest, poppyseed and salt. Pulse to mix.
  4. Next add pieces of butter to the blender. Pulse blender until the butter is combined and starts to look like small peas.
  5. In a small bowl add vanilla bean paste, honey and egg. Whisk together and then pour mixture into food processor or blender. Pulse until the mixture starts to look like a dough and wet and dry ingredients are combined.
  6. Place dough on a well floured surfaced.
  7. Form the dough into a large 8″ disc shape about 1″ thick.
  8. Cut dough into 8 triangular pieces.
  9. Add the scones to the prepared baking sheet. Place about 1″ apart from each other. Brush the tops with almond milk.
  10. Bake for 13-15 minutes.
  11. Remove from oven.

In my opinion, these scones were great on their own. However, I wanted to jazz them up a little bit and make them fancy. Plus who can resist Lemon Poppy Seed Scones with a Glaze! This lemon glaze is extremely easy to make.

How to Make a Lemon Glaze for Scones:

This lemon glaze is just powdered sugar and lemon juice. That’s it. Mix the 2 ingredients together and then drizzle on the hot scones right out of the oven. If you drizzle the glaze on while the scones are warm the glaze will drip down the sides and then hardened, leaving this beautiful result! If you’d like to thin your glaze just add more lemon juice and stir.

Not only are this gluten free lemon poppy seed scones absolutely delicious and beautiful. They are extremely easy to make. No kneading necessary. Just throw the ingredients in the food processor and it does all the work for you. 

I guaranteed you’ll come out with a tender flaky slightly sweet scone every time!

These lemon poppy seed scones would be a great sweet option for Easter Brunch or for Mothers Day! 

Can’t wait to hear how obsessed you’re gonna be with these! Bon Appetit friends!

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