Lemon Scones

First off, welcome to my blog if you’re new here, I know it’s been a while since my last post. December turned into quite the hectic month unfortunately, and I wasn’t able to keep up with my original schedule, but I’m back and have tons of new content I’m working on for the new year. I’m starting off with a recipe filled with citrus to ward off the inevitable winter cold, as well as bring a little warmth and sunshine to these gloomy winter days. I hope you enjoy this recipe, and as always, leave a comment letting me know if you try it, and if so how it turns out for you!

•1 large sheet tray

•A large bowl

•A wooden spoon



•2 1/2 cups gluten free flour

•1/2 cup gluten free oats

•3/4 cup granulated sugar

•2 1/2 teaspoons baking powder

•1/2 teaspoon salt


•6 tablespoons unsalted butter, softened

•1 cup milk of your choice

•2 eggs

•1/2 lemon (peel included, chopped into small pieces)

•4 Tablespoons lemon juice

•2 teaspoons vanilla extract


1.) Preheat oven to 325ºF and grease the large sheet pan.

2.) In a small bowl, soak the oats in the milk and set aside.

3.) In a large bowl, cream together the sugar and butter until light and fluffy, then add in the eggs and mix thoroughly until absorbed.

4.) Add to the creamed mixture the remaining dry ingredients, then mix.

5.) Next, add the chopped lemon, lemon juice, and oat mixture until just combined. The dough will be quite thick.

6.) Place the dough on a lightly floured countertop, and flatten to about 2 inch thickness. Cut into triangles, it will make about 8 large triangles. Place on the greased sheet tray, brush the tops lightly with milk and sprinkle with sugar. Bake for 15-20 minutes, or until the tops are golden brown.

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