Sunshine on a Plate: My Grandma's Gluten-Free Lemon Poppy Seed Scones
Okay, friends, buckle up! I'm about to share something incredibly special with you – my Grandma Millie's recipe for Gluten-Free Lemon Poppy Seed Scones. Now, Grandma Millie wasn't always gluten-free. In fact, she used to make these killer buttery, gluten-filled scones that could stop you in your tracks. But a few years ago, she had to shift her diet, and frankly, I was devastated at the thought of losing these little sunshine bites from my life.
Luckily, Grandma Millie is a wizard in the kitchen. She spent months tinkering, adapting, and stubbornly refusing to give up until she perfected a gluten-free version that tastes exactly like the original. And honestly? I think they might even be better. These scones are light, fluffy, bursting with lemony zing, and have that gorgeous poppy seed crunch that just makes you smile. They're perfect for a weekend brunch, a fancy afternoon tea, or honestly, just because you deserve a little sunshine in your life. So, let's get baking!
What You'll Need: The Ingredient Lineup
- 1 ½ cups Gluten-Free All-Purpose Flour Blend: (I highly recommend using a blend that already contains xanthan gum, like King Arthur Measure for Measure. If yours doesn't, add ½ teaspoon of xanthan gum to your dry ingredients.)
- ½ cup Granulated Sugar: Adds sweetness and helps with browning.
- 2 teaspoons Baking Powder: For that beautiful rise, we all crave.
- ¼ teaspoon Salt: Enhances all the other flavors.
- ¼ cup (4 tablespoons) Cold Unsalted Butter: Cut into small cubes, this creates flaky layers. (For a dairy-free option, you can substitute with a high-quality vegan butter alternative like Miyoko's Kitchen Cultured Vegan Butter).
- ½ cup Heavy Cream: (Or full-fat coconut milk for dairy-free – just be sure it's the thick stuff from the top of the can!).
- 2 Large Eggs: Lightly beaten.
- ¼ cup Lemon Juice: Freshly squeezed is best!
- 2 tablespoons Lemon Zest: Don't skip this! It's where the real lemony magic happens.
- 2 tablespoons Poppy Seeds: For that delightful crunch and subtle earthy flavor.
For the Lemon Glaze (Optional, but highly recommended!)
- 1 cup Powdered Sugar: (For dusting and dissolving)
- 2-3 tablespoons Lemon Juice: Start with 2 and add more until you reach your desired consistency.
Let's Get Baking! Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
- Dry Ingredient Dance Party: In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, salt, and poppy seeds. Make sure everything is well combined.
- Butter It Up: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The smaller the butter pieces, the flakier your scones will be! Tip: If your hands are warm, you can chill the dry ingredients for 10-15 minutes after adding the butter to keep it from melting.
- Wet Ingredient Whirlwind: In a separate bowl, whisk together the heavy cream, eggs, lemon juice, and lemon zest.
- Combine & Conquer: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix! A few streaks of flour are okay. Overmixing will result in tough scones.
- Shape Up: Turn the dough out onto a lightly floured (gluten-free, of course!) surface. Gently pat it into a 1-inch thick disc. Use a sharp knife or a biscuit cutter to cut out scones. You can make about 8-10 scones, depending on the size of your cutter.
- Bake to Golden Perfection: Place the scones onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown. Tip: For even browning, rotate the baking sheet halfway through baking.
- Cool Down: Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Glaze It Up: While the scones are cooling prepare glaze by whisking powdered sugar with lemon juice, add more lemon juice if needed. Drizzle the lemon glaze over the cooled scones.
- Serve & Enjoy: These scones are best enjoyed warm, but are also delicious at room temperature. Serve these delights with Tea or Lemonade.
Tips & Tricks for Scone Success
- Cold is Key: Make sure your butter and wet ingredients are cold. This helps create those beautiful flaky layers.
- Don't Overmix: Overmixing gluten-free dough can lead to tough, rubbery results. Stir only until just combined.
- Get Creative with Flavors: Experiment with other citrus zest, like lime or orange. You can also add a handful of chopped pecans or cranberries to the dough for added texture.
- Make Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just bake as directed when ready.
- Freezing: Baked scones freeze well. Wrap them individually in plastic wrap and place them in a freezer bag. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.
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Recipe Card
Recipe: Gluten-Free Lemon Poppy Seed Scones
Prep Time: 15 minutes
Bake Time: 15-20 minutes
Yields: 8-10 scones
Ingredients:
- 1 ½ cups Gluten-Free All-Purpose Flour Blend
- ½ cup Granulated Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- ¼ cup (4 tablespoons) Cold Unsalted Butter
- ½ cup Heavy Cream
- 2 Large Eggs
- ¼ cup Lemon Juice
- 2 tablespoons Lemon Zest
- 2 tablespoons Poppy Seeds
Lemon Glaze (Optional):
- 1 cup Powdered Sugar
- 2-3 tablespoons Lemon Juice
Instructions:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, salt, and poppy seeds in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Whisk together heavy cream, eggs, lemon juice, and lemon zest in a separate bowl.
- Gently pour wet ingredients into dry ingredients and stir until just combined.
- Turn dough out onto a lightly floured surface and pat into a 1-inch thick disc. Cut out scones.
- Place scones on baking sheet and bake for 15-20 minutes, or until golden brown.
- Let scones cool on baking sheet before transferring to a wire rack.
- Whisk icing ingredients until glaze is smooth.
- Drizzle glaze over scones!
Enjoy!
Product Recommendations for Your Baking Bliss
To make these scones extra special, here are a few of my favorite tools:
- A Good Gluten-Free Flour Blend: King Arthur Measure for Measure Gluten-Free Flour is my go-to. It consistently yields delicious results. You can find it here.
- Lemon Zester: Ensure you can zest your lemons with ease with this Microplane zester.
- Pastry Blender: This OXO Pastry Blender makes cutting butter into the flour a total breeze, resulting in those perfectly flaky scones.
- Silicone Baking Mat: A silicone baking mat helps to keep your baking sheets non-stick.
I hope you love this recipe as much as I do! Let me know in the comments if you try it, and be sure to tag me in your photos on social media. Happy Baking!
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