Gluten Free Lemon Poppyseed Almond Scones
 
Prep time
Cook time
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Light and buttery gluten free lemon scones speckled with poppyseeds and topped with a lemon cream cheese glaze.
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • For Scones:
  • 1 egg
  • ½ cup sour cream (I used light)
  • Juice of 2 lemons (2-3 tablespoons)
  • ¼ cup honey
  • ¾ teaspoon almond extract
  • 1½ cups King Arthur brand gluten free Multi-Purpose Flour, plus more for dusting
  • ¼ cup gluten free oat flour
  • ¼ sweet sorghum flour
  • 2 tablespoons granulated sugar
  • ¾ teaspoon salt
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • 1 stick cold butter
  • Zest of 2 lemons
  • 1 tablespoon poppyseeds
  • For Glaze:
  • ¾ cup powdered sugar
  • 1 ounce cream cheese, softened
  • 1 tablespoon milk
  • ½ tablespoon lemon juice
  • ¼ teaspoon vanilla extract
  • Splash of almond extract
Directions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a smaller mixing bowl, whisk together egg, sour cream, juice of 2 lemons (reserve zest before squeezing out juice), honey, and almond extract.
  3. In a large mixing bowl, sift together gluten free multi-purpose flour, oat flour, sorghum flour, sugar, salt, baking powder, baking soda, and xanthan gum. Cut in 1 stick of cold butter with a pastry blender or 2 knives until pea size pieces form. Make a well in the middle of the butter mixture and pour egg mixture in. Add lemon zest and poppyseeds. Mix gently with a wooden spoon until dry mixture is all moistened.
  4. Generously dust a work surface with multi-purpose flour. Pour batter out onto work surface. Dust top of dough with flour. Gently shape into a circle about 10" in diameter. Using a pizza cutter, cut 8 even wedges. Using fingers or a spatula, transfer wedges to parchment lined baking sheet 2" apart. Bake at 400 degrees for 18-20 minutes or until golden brown.
  5. As scones are baking, make glaze. In a medium mixing bowl, beat together powder sugar, cream cheese, milk, juice of 1 lemon, vanilla, and almond extract until smooth.
  6. Allow scones to cool for 5 minutes before drizzling glaze. Top with sliced almonds and additional lemon zest. Serve immediately.*
Notes
*These freeze well for up to 3 months. If planning on freezing, do not glaze. Heat at 50% power for 1-2 minutes in the microwave and add glaze before eating.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-lemon-poppyseed-almond-scones/