Gluten-free Lemon Ginger Scones with a little poppy-seed and topped with a lemon glaze might be one of my all-time favorite breakfast treats. The ginger is candied, so biting into a small chuck is like biting into a little spicy flavored gumdrop. The nice thing about scones is you can make them the night before and then pop them in the oven in the morning for a fresh, out of the oven treat. Even though this post is mainly about these yummy lemony-ginger scones, I have to share with you our recent trip to the beautiful tulip fields in Western Washington, especially due to the fact it was Earth Day this past week.
Spring Tulip Fields
Every year in late March and early April, the fields of the Skagit Valley near LaConner and Mt. Vernon, WA, bloom in an array of color. Row upon row of tulips raise their petals toward the sun in a majestic display, making you feel as if you’ve been transported to Holland. The only thing missing are the large Dutch windmills. My husband and I traveled there this past weekend, just before the tulips were ending. We got there in the nick of time, as the tulips were being topped the next day. Even though the blooms were still beautiful, they top them in order to send nutrients to the bulbs for next year’s display.
I had not been back to the tulip fields since our kids were little. This image below was taken by my husband of our then 18 month old son. This same son is now 25 and getting married in June. My, time flies!
Tulips are one of my favorite flowers, I just wish they lasted longer. My three favorite flowers, tulips, lilacs, and peonies, are all short-lived, so I have to enjoy them quickly each season. Flowers are certainly one of God’s beautiful gifts to the earth.
How to Make Gluten-free Lemon Ginger Scones
Candied ginger is a great addition to the scones, just make sure you chop it into tiny chunks. Even though it is candied, it is still spicy!
The other delicious aspect to these scones is the fresh lemon. Grate a liberal amount of lemon peel into the dough for a lemony burst of flavor.
You don’t want to work the dough to hard. Place your dough on a board that is sprinkled with gluten-free flour and fold a few time to coat the dough so it is not too sticky.
Mound up the dough and slice into eight equal triangle sections. I like slicing with a butcher knife that I spray with non-stick spray. This allows the knife to slide through the dough more easily. At this point you can either ready them for baking or cover them and place in the refrigerator for baking in the morning. It is best to return the dough to room temperature before baking.
Bake the scones in a hot oven (425 F) for 15-17 minutes. Remove and immediately place on a cooling rack so they don’t continue to bake on the hot pan.
Powdered sugar and a squeeze of fresh lemon makes a wonderful glaze. Top the scone with a bit of fresh grated lemon peel and you are ready for a delicious bite of your gluten-free lemon ginger scones!
Gluten-free Lemon Ginger Scones
Print recipe
| Serves | 8 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Dietary | Gluten-free |
| Meal type | Breakfast, Snack |
Ingredients
scone
- 2 cups Bob's Red Mill 1 to 1 Flour Blend (may substitute favorite GF flour blend)
- 1/3 cup Coconut Palm Sugar (CPS is a low glycemic sugar found in health food stores)
- 2 teaspoons Baking Powder
- 1/8 teaspoon Salt
- 1/3 cup Unsalted Butter (cubed)
- 1 Lemon Peel (from one organic lemon)
- 1/2 cup Whole Milk
- 1 tablespoon Fresh Lemon Juice (added to milk to curdle)
- 1 Large Egg
- 1 1/2 teaspoon Vanilla
- 1/8 cup GF Flour Blend (for dusting board)
- 1/4 cup Candied Ginger (chopped)
scone (Optional)
- 1 heaped tablespoon Poppy Seeds
glaze
- 1/2 cup Powdered Sugar
- 1-2 teaspoon Fresh Lemon Juice (add more if needed to create right consistancy)
- 1 teaspoon Fresh Grated Lemon Peel (for garnish)
Directions
| scone | |
| Step 1 | |
| Preheat oven to 425 degrees F. | |
| Step 2 | |
| In a small bowl add milk and lemon juice. Set aside to curdle. | |
| Step 3 | |
 Place gluten-free flour blend, coconut palm sugar, baking powder and poppy seeds into a medium sized bowl and blend. Cube the butter and cut into the flour blend until it resembles pea sized crumbles. | |
| Step 4 | |
| Add curdled milk, egg, vanilla and lemon peel, and chopped candied ginger to flour blend and mix until dough forms. | |
| Step 5 | |
 Place dough on a floured flat surface and kneed a few times. Mound the dough so it is circular and slightly higher in the center. Spray a long knife with non-stick spray and cut into 8 equal triangles. | |
| Step 6 | |
| Place on a silicone sheet or parchment covered cookie tray and bake for 15-17 minutes or until golden brown. (Cover and refrigerate over night if desired. Return to room temperature before baking.) | |
| Step 7 | |
 Remove from oven and place immediately onto a cooling rack. Cool completely before glazing. | |
| glaze | |
| Step 8 | |
| Place powdered sugar into a small bowl and add lemon juice. Keep adding lemon juice until desired consistency. | |
| Step 9 | |
|
Drizzle in a back and forth motion over the top of each scone. Grate a small amount of fresh lemon peel on top. | |
I WILL NOT USE anything from BOBS RED MILL… It is NOT ORGANIC!!! AND THEY USE ADDITIVES AND FILLERS!!!
Is: in their Baking Powder the ‘filler’ is
SODIUM PYROPHOSPHATE IS THE LISTED 1 st. Making it THE MOST by weight and volume ingredient… When asking about this to a co. Rep. I was treated rudely and basically told to (FO) go away.
FOR YOUR EDIFICATION…..
Sodium Pryphosphate is a chemical used in PET FOODS to stimulate the taste buds… To get the pet to eat more. For use in human foods…. There is no listed use. SHAME!!!!
PLEASE READ ALL LABELS… And remember if any ingredient is under a prescribed amount, it doesn’t have to be listed!!!
I happen to be very “chemically sensitive” I had a horrible reaction of burning in my mouth and throat!!! As well as on my lips!!!!
The second reason for no using BRM products…. Their gluten flour is GARBANZO BEAN flour…. If you’re having gut problems due to gluten… Beans are just an added irritant to the gut!!!! Likewise COW MILK…. Contains the chemical CASEIN… Used in processed foods, adhesives, paint, and other industrial products….
PLEASE USE COCOANT MILK, almond milk or hemp milk….
I could go on about products that are the causes of gut problems, autoimmune and a host of other ailments . But not here
Thank you, Denise. I greatly appreciate this information, as I am searching deeper and deeper into how to heal our guts. I know I have much to learn, so I appreciate your information. As I research more, I get extremely frustrated with the governments ability (including Monsanto and big Pharma) to keep the consumer uninformed about what goes in our bodies. But it is a battle we all must be willing to wage in order to see change.
What a sweet memory of your son, Laurie! It is crazy how quickly they grow. My boy is only just five and I feel like the years are going by too quickly!
Thank you for sharing your delicious looking scones with us at Savoring Saturdays, I’m always on the lookout for ‘stone’ recipes, as my three year old calls them. 😉
These look delicious! I am featuring them tonight on Savoring Saturdays. Can’t wait to see what you share this week!
Perhaps I am missing something, but I don’t see ginger in the recipe.
You are not missing anything, I am! So sorry to have left this out of the recipe, especially beings it is one of the bests parts. The recipe is now updated. Thank you!
Thank you Laurie! These are delicious! I hope there are some left for Kevin 😜. Now on to making your asparagus leek soup.
Thank you!!
And Happy Thanksgiving to your family 🙂
I’m so glad you enjoyed them, Kim! Happy Thanksgiving to all of you too!!
I have a few questions. When does the egg get added? Also, the ingredients list says baking powder but the directions say baking soda.
Hi Kay,
I apologize for the confusion! I have updated the recipe and it should all be accurate now. Thanks for catching my errors and I hope you enjoy the scones!