Light and buttery gluten free lemon scones speckled with poppyseeds and topped with a lemon cream cheese glaze.
Author: Brielle
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
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a smaller mixing bowl, whisk together egg, sour cream, juice of 2 lemons (reserve zest before squeezing out juice), honey, and almond extract.
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.
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.
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.
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.breezybakesgf.com/gluten-free-lemon-poppyseed-almond-scones/