Gluten-Free Lemon-Thyme Scones

Gluten-Free Lemon-Thyme Scones

Try this gluten-free version of our Lemon-Thyme Scones.

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

 From TeaTime March/April 2013

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    • Rebekah, we have not tested the recipe with lemon thyme, but you are certainly free to try it in your own kitchen. With herbs that have an additional flavor, such as lemon thyme or chocolate mint, the secondary flavor sometimes disappears when the herb is cooked, and they are best used to flavor a salad or garnish a dessert. If you decide to try it, please let us know the results of your experiment.

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