Gluten-Free Meyer Lemon Scones Recipe


If you’ve never had Meyer Lemons, you must give them a try. And this gluten-free Meyer lemon scones recipe is the perfect starter recipe to try these tasty lemon-orange blends.

I first tried these tasty gems in my daughter’s lemon birthday cake. The Meyer lemon is a popular backyard tree in California. If you’re lucky enough to have one, you can enjoy dozens of these citrus fruits, which are a blend of mandarins and lemons. Delicious!

Meyer Lemon Scones Recipe

Makes 8 scones


2 cups gluten-free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup organic sugar (or 3 tablespoons honey)
1/2 cup butter, frozen and shredded
8-10 tablespoons fresh Meyer lemon juice
1-2 teaspoons Meyer lemon zest


Preheat oven to 400 degrees Fahrenheit.

Line a baking sheet with parchment paper.  Whisk together dry ingredients in a medium bowl.

Shred your frozen butter and toss it into the dry mix.  Stir until the mixture has no clumps larger than a pea.

Add half the lemon juice and all of the zest. Stir the dough with a fork. Add remaining juice a bit at a time until your dough comes together in a slightly moist ball.

Divide dough in two. Flatten each dough ball into an inch-thick disc. Quarter each disc and place on your papered baking sheet.

Bake for 20-22 minutes at 400 degrees Fahrenheit, until scones are a light golden color. Let cool.

If desired, top with a thin glaze made of half and half powdered sugar and lemon juice.

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Image: jamieanne via Compfight cc

Kristi Arnold

Kristi Arnold is a former newspaper reporter and editor who is now a gluten-free vegetarian mom married to Mr. Meaty, a "normal" omnivore. The culinary odd couple is parenting two kids, a pescatarian with a hot dog exception and a lactose-intolerant nightshade-sensitive meat-lover. Kristi loves writing and cooking recipes for easy, family-friendly organic meals, learning about nutrition and living the simple, green life.