Crafty Celiac

As spring approaches, my mind turns to lemon-infused treats. Before being diagnosed with celiac disease diagnosis, I had mastered several scone recipes. Now I am attempting to make my favorites gluten-free (or finding suitable substitutes). It can be nerve-wracking to alter tried and true baking recipes. Thankfully some work very well with gluten-free changes, like this Lemon White Chocolate Scones recipe.

Using Steve’s GF Cake Flour Blend, the scones hold together beautifully, with a texture reminiscent of their gluten-rich counterparts. The zesty lemon glaze adds just the right amount of sweetness, while white chocolate chips speckled throughout add a bit of creamy decadence – making them a truly special morning treat.

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Gluten-Free Lemon White Chocolate Scones

Using Steve's GF Cake Flour Blend, these spring-inspired scones hold together beautifully. A zesty lemon glaze and creamy white chocolate chips makes this recipe a truly special morning treat.

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Servings: 8

Ingredients Method Notes

Ingredients

  

Scone Base

• 2 cups + 2 tablespoons Steve's Gluten-Free Cake Flour Blend
• ½ cup granulated sugar
• 2½ teaspoons baking powder
• ½ teaspoon sea salt
• 2 large lemons to be used for zest and juice
• ½ cup unsalted butter cut into chunks
• ½ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice measured from lemons above
• ½ cup white chocolate chips
• Betty Crocker White Shimmer Sugar
• 1-2 tablespoons heavy cream

Scone Glaze

• 1½ tablespoons lemon juice measured from lemons above
• 1¼ cup confectioners' sugar

Method

 

For Scones

1. In a medium bowl, add egg, heavy cream, two tablespoons lemon juice, and vanilla; whisk to combine. Store in refrigerator until needed.
2. In a large mixing bowl, combine flour, baking powder, sugar, and salt. Zest one lemon into the dry ingredients.
3. Work the butter into the dry ingredients until mixture is unevenly crumbly.
4. Stir in the white chocolate chips.
5. Add the liquid ingredients to the dry ingredients until dough holds together. Make sure chocolate chips are evenly distributed throughout the dough. Shape the dough into a giant ball.
6. Transfer dough ball to a waxed paper covered work surface. Form the dough into an 8-10 inch circle. Use a sharp knife to cut the circle into eight triangles.
7. Arrange triangles on a parchment-covered baking sheet and place in freezer for 20-30 minutes.
8. Preheat oven to 400℉. After scones have chilled, remove from freezer. Temporarily remove scones from baking sheet. Brush with heavy cream and sprinkle with white shimmer sugar and return to baking sheet.
9. Bake for 18-22 minutes or until golden brown. Remove to baking rack to cool.

For Glaze

1. While scones are cooling, make the lemon glaze. In a small bowl, combine 1½ tablespoons lemon juice with confectioners' sugar. Whisk well to combine.
2. Drizzle scones with the lemon glaze.
3. Store scones in an airtight container at room temperature. Enjoy!

Notes

Substituting with another Gluten-Free Measure for Measure Flour may yield slightly different results.