These Glazed  Lemon Scones greet you with a bright, citrusy aroma the moment they emerge from the oven.

Their tender crumb offers a delicate balance between lightness and satisfying richness.

The subtle sweetness allows the natural lemon flavour to shine without overwhelming the palate.

The gluten-free texture is remarkably smooth, proving that no compromise is required.

These scones feel both homey and elegant, suitable for casual snacking or a refined gathering.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to creating Glazed Lemon Scones was to dump some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl.

After combining the dry ingredients I added in some butter.  I combined the butter by cutting it in until crumbly.

Then I zested a lemon and squeezed out the juice.

Next I poured the lemon juice into a well made in the centre of the dry ingredients and also added in the zest, eggs, almond milk, some of the lemon juice and some plain yogurt.

I used a large wooden spoon to stir the ingredients together until it formed a soft dough.

I sprinkled a bit of flour onto a pastry sheet before dumping the dough out onto it.

Then I also covered the top of the dough with a bit more flour and then some plastic wrap.

Next I rolled the dough out until it was about 3/4″ to 1 inch thick.

I cut the dough using a 2″ circular cookie cutter.  You can use any size and roll the dough out to a thickness that suits your need.

Using this thickness of dough and the 2″ cutter I was able to cut 20 scones.

Then I transferred the cut rounds to a parchment paper lined baking sheet. 

I baked the scones in a preheated 350F oven for 20 minutes or until they were just starting to brown on the bottom.

While the scones were baking I prepared the glaze by combining some lemon juice and glaze.

After removing them from the oven I allowed them to cool for a bit before glazing.

Then I brushed each scone with some of the glaze.  There will be glaze left over to thicken and turn into icing consistency.

After glazing I allowed them to cool completely while I added more icing sugar to the remaining glaze to thicken it.

I also added in a bit of lemon extract for added flavour.

Then I transferred the icing to a ziplock bag and cut a small hole in the corner.

Next I piped the icing onto the top of the completely cooled scones.

These gluten-free Glazed Lemon Scones brighten the room with their sunny citrus aroma.

They’re lightly sweet, perfectly tender, and full of bright personality.

These scones bring a refreshing twist to a classic treat.

Each bite delivers a gentle crumble that melts into soft, lemony bliss.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Glazed Lemon Scones:

• 3 cups cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 2/3 cup granulated sugar
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter
• 3 tbsp lemon zest
• 4 tbsp lemon juice
• 2 eggs, large
• 1/2 cup plain yogurt
• 1/4 cup almond milk
• Glaze: 
• 3 tbsp lemon juice
• 1/2 cup icing sugar
• 1/4 tsp lemon extract
• Icing for piping:
• Remaining glaze
• 1/2 cup icing sugar
• 1/4 tsp lemon extract 

How to Make Glazed Lemon Scones:

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Dump the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl and combine.
3. Finely zest one lemon and juice it.
4. Add the butter to the dry ingredients and cut in until well incorporated.
5. Make a well in center of combined ingredients and add the large eggs, the first amount of lemon juice, lemon zest, plain yogurt and almond milk. Stir to combine.
6. Sprinkle some flour onto a pastry sheet.
7. Dump the batter out onto the pastry sheet, sprinkle with flour and cover with plastic wrap to roll out to about 3/4″ to 1″ thickness.
8. Use a cookie cutter, I chose a 2″ round one, to cut the scones from the dough.
9. Transfer the circles to the parchment paper lined baking sheet and bake in the preheated oven for 20 minutes or until just turning golden brown on the bottom.
10. While the scones are baking combine the first amount of icing sugar and the second amount of lemon juice in a small bowl.
11. Remove from oven and allow to cool for a bit.
12. Brush the glaze on top of each scone and then allow to cool.  You will not need all the glaze.
13. While cooling add the second amount of icing sugar to the remaining glaze plus 1/4 tsp lemon extract.  Stir to combine.
14. Transfer icing to a ziplock back and cut a small hole in one corner.
15. Pipe the icing onto the top of the cooled scones.
16. Serve and enjoy!

FAQs:

What should I serve with glazed lemon scones?

Here are some lovely gluten-free options to serve with your glazed lemon scones:

Sweet & Bright Pairings

• Fresh berries — blueberries, raspberries, or sliced strawberries add a juicy pop that matches the lemon perfectly.

• Lemon curd — keeps the citrus theme going with a smooth, tangy spread.

• Berry compote — warm or chilled, it brings a cozy sweetness without overpowering the scones.

Classic Spreads

• Whipped butter — simple, soft, and perfect for melting into the crumb.

• Honey or maple syrup — a light drizzle adds a gentle sweetness.

• Gluten-free jam — blueberry, raspberry, or peach pair especially well with lemon.

Creamy Companions

• Greek yogurt — plain or lightly sweetened.

• Mascarpone or crème fraîche — soft, mild, and luxurious beside citrus.

• Whipped cream — light and cloud-like for an extra treat.

Beverages That Shine

• Hot tea — Earl Grey, chamomile, or a fruity herbal blend.

• Iced tea — refreshing on warm days, especially with a splash of lemon.

• Coffee or cold brew — a cozy, balanced pairing.

• Sparkling water with citrus slices — simple and bright.

 

How do I store glazed lemon scones?

How to Store Glazed Lemon Scones

Here’s the simplest way to keep them fresh:

• Room temperature: Store the fully cooled scones in an airtight container for 1–2 days.

• Refrigerator: Place them in a sealed container for up to 5 days.

• Freezer: Wrap each scone individually, then place in a freezer bag or airtight container. They’ll keep well for up to 3 months.

• Reheating: Warm in the microwave for 10–15 seconds or in the oven at a low temp until soft and lightly warmed.