recipe: eggless lemon scone

after watching the Great British Baking Show, i made pumpkin scones. it’s so easy that i was going to make them again until i saw a recipe for a lemon flavored one. i had to try it!

the recipe from Sarah Bakes Gluten Free is quite versatile! one version, i tried the recipe with (wheat) flour and unsweetened rice milk. for personal taste, i bumped up the lemon flavor and reduced the amount of sugar. yum! yum! yum!

for my little one, i used gluten free flour,  oat milk and less sugar. the result is slightly flatter but on taste – little one gave it her stamp of approval!

for both versions i used butter instead of shortening since little one isn’t allergic to dairy but for those who are, this recipe works as well. also, i didn’t think i needed so much glaze so i reduced the amount of sugar but kept the same amount of lemon juice and zest. it was lemon perfection!



  • 2 cups all-purpose gluten free flour blend
    -or- 2 cups flour
  • 2 Tbsp cane sugar
  • 2 teaspoons organic lemon zest
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 6 tablespoons butter, cut into small cubes
  • ¾ cup milk – or – any milk alternative
  • ¼ cup organic lemon juice
  • ½ teaspoon pure vanilla extract

lemon glaze

  • ½ cup powdered sugar
  • 1 tablespoon organic lemon juice
  • 1 teaspoon organic lemon zest



preheat oven to 400 degrees F. prepare baking sheet by lining with parchment paper. set aside.

in large mixing bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda and salt. using pastry cutter or fork, cut in shortening until small pieces remain.

mix together milk, lemon juice and vanilla. pour over flour mixture. using rubber spatula, gently blend until dough just comes together.

place dough on flat surface dusted with gluten free flour. gently pat into 9-inch circle, about 1 inch thick. cut dough into 8 triangles.

place scones on prepared baking pan. bake 18-22 minutes, until golden brown. remove from oven and cool slightly on cooling rack.


stir together powdered sugar, lemon juice and lemon zest until smooth.

scoop 1 tablespoon glaze over each cooled scone and spread all over the top.

allow to set 15-20 minutes, for glaze to harden


inspired by Sarah Bakes Gluten Free: Gluten Free Vegan Glazed Lemon Scones

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