Lemon Scones Gluten Free Recipes
LEMONADE SCONES - GLUTEN FREE
A great scone recipe using gluten free flour and lemonade. Use a good flour blend- the better the mix the better the scones. Also do not overmix as it will make a heavy scone (what my Dad calls a "doorstopper" ). This is an Australian recipe and uses bubbley lemonade soda/soft drink- not the traditional lemonade made on real lemons and sugar. I use "Orgran" brand flour for this recipe. After the first review on this recipe, I have made the scones again. The oven temperature is correct and the recipe worked fine. I have posted some photos now. Similar recipes on this site also use the same oven temperature. I have recently had the temperature on my oven tested and corrected. The temperature stated in this recipe is correct. You could use a lower temp and cook for longer. The quick cooking gives a firm outer layer and a beautiful soft steamy centre- perfect straight from the oven
Provided by Jubes
Categories Scones
Time 35m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 230°C (or 210°C if using a fan-forced oven). A hot oven is called for in this recipe.
- Mix all ingredients together until just combined.
- Place on a lightly floured surface and lightly roll or press the dough out to about 1 inch( 2.5cm) high.
- Cut with a scone cutter and place on a lightly greased baking tray (or you can use a good quality baking paper). Place the scones close together. Lightly brush the top of scones with a little milk.
- Bake 10 -15 minutes on the top shelf of the oven.
- Serve warm with jam and cream or butter and honey.
Nutrition Facts : Calories 224.7, Fat 9.2, SaturatedFat 5.5, Cholesterol 32.6, Sodium 486.3, Carbohydrate 31.1, Fiber 1, Sugar 2.6, Protein 4.2
GLUTEN-FREE LEMON POPPY SEED SCONES
I minimized the amount of sugar, and it works quite well if you eat them with lemon curd or jam and/or whipped cream.
Provided by InnerHarmonyNutriti
Categories Scones
Time 40m
Yield 12-20 mini scones
Number Of Ingredients 11
Steps:
- Soak poppy seeds in milk and store in the refrigerator for a couple of hours.
- Preheat the oven to 375ºF/180ºC degrees.
- In a food processor, mix flours, sugar, baking powder and salt.
- Add small chunks of chilled butter and mix.
- Beat an egg in a small bowl and add a half of the egg as well as the milk with poppy seeds, lemon zest and lemon juice.
- Mix until the dough comes together in a big lump.
- On a flat surface dusted with extra flour, gather the dough into one ball. Divide the ball into two or three depending on how small you want your scones (I divided into two).
- Flatten the dough into round disks (about 3/4 inch (2 cm) thick). Cut into 6 - 8 wedges.
- Add a tiny amount of water to the remaining egg and brush the egg wash on top of the scones.
- Bake for about 15 - 20 minutes.
- Cool on a wire rack. Infuse love and serve (with lemon curd/jam and/or whipped cream if you wish)!
Nutrition Facts : Calories 79.6, Fat 5.8, SaturatedFat 3.3, Cholesterol 28.9, Sodium 133.5, Carbohydrate 6.4, Fiber 0.2, Sugar 5.6, Protein 0.9
LEMON SCONES - GLUTEN FREE
A brightly flavored scone recipe from the folks at Bob's Red Mill. Try them with the syrup of your choice or fresh fruit. Cooking time approximate. Specialty ingredients can be found at www.bobsredmill.com.
Provided by Molly53
Categories Scones
Time 45m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Sift first four ingredients together in a bowl; cut in butter with pastry blender.
- Mix the honey, eggs, grated lemon peel, lemon juice and water in another bowl.
- Add liquid mixture to the dry ingredients and stir with fork.
- Turn dough out onto a lightly floured surface and knead 10 times.
- Pat dough into round shape 1" thick.
- Brush with lemon juice; sprinkle top with 1 tablespoon of granulated sugar.
- Cut into wedges and place edges onto ungreased baking sheet and bake for 30 minutes or until golden.
More about "lemon scones gluten free recipes"
EASY GLUTEN FREE LEMON POPPY SEED SCONES RECIPE
From joyfulhealthyeats.com
4.7/5 (7)Total Time 24 minsCategory BreakfastCalories 393 per serving
- To a food processor add gluten free flour, baking powder, baking soda, lemon zest , poppyseed and salt. Pulse to mix.
- Next add pieces of butter to the blender. Pulse blender until the butter is combined and starts to look like small peas.
GLUTEN-FREE VEGAN LEMON SCONES - READY IN 30-MINUTES
From adashofmegnut.com
5/5 (5)Total Time 27 minsCategory BreakfastCalories 258 per serving
- In a small bowl, rub lemon zest into granulated sugar until the fragrances are released and the zest and sugar are thoroughly combined.
- In a food processor, add the sugar mixture, gluten-free flour, baking powder, and salt. Pulse to combine.
- Then, add in the very cold butter chunks and pulse until the butter is the size of small peas. If you don't have a food processor you can also do this in a bowl with a pastry blender or two knives. You just want the butter to remain cold and not melt into the flour mixture.
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