Gluten-Free Lemon-Thyme Scones
Yield: 16 mini scones • Preparation: 15 minutes • Bake: 24 minutes
  • 2 cups gluten-free all-purpose flour*
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup cold salted butter
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons fresh lemon zest
  • 1½ cups plus 2 tablespoons cold heavy whipping cream, divided
  • ¼ teaspoon lemon extract
  • Garnish: Strawberry Curd and fresh thyme
  1. Preheat oven to 350°.
  2. Spray a 16-well mini scone pan† with nonstick spray. Set aside.
  3. In a medium bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add thyme and lemon zest, stirring to combine. Set aside.
  4. In a small bowl, combine 1½ cups cream and lemon extract, stirring well. Add cream mixture to flour mixture, stirring just until a soft dough forms. (If mixture seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.)
  5. Divide dough evenly among wells of prepared pan, pressing to create a level surface. Brush each scone with remaining 2 tablespoons cream.
  6. Bake until edges are light golden brown and a wooden pick inserted in centers comes out clean, approximately 24 minutes.
  7. Garnish with Strawberry Curd and fresh thyme, if desired.
*We used Glutino gluten-free all-purpose flour ( Using another brand may yield different results. Sift or whisk flour before measuring.
†We used a Nordic Ware Mini Scone Pan (
Nutrition Information
Calories: 3542 Fat: 242g Saturated fat: 148g Unsaturated fat: 78g Trans fat: 2g Carbohydrates: 263g Sugar: 54g Sodium: 3168mg Fiber: 8g Protein: 85g Cholesterol: 831mg
Recipe by TeaTime Magazine at