Macadamia-Lemon Scones

Gluten-free Macadamia-Lemon Scones

Lemon zest and roasted macadamia nuts flavor a delicious gluten-free scone.

Macadamia-Lemon Scones
Yield: 20 scones • Preparation: 20 minutes • Bake: 15 minutes
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  1. 1½ cups gluten-free all-purpose flour*
  2. ½ cup sugar
  3. 1 tablespoon fresh lemon zest
  4. 1¼ teaspoons baking powder
  5. ¼ teaspoon baking soda
  6. ⅛ teaspoon salt
  7. 4 tablespoons cold salted butter, cut into pieces
  8. ⅓ cup chopped salted, roasted macadamia nuts
  9. ½ cup plus 1 tablespoon whole buttermilk
  10. ½ teaspoon lemon extract
  11. 2 tablespoons whole milk
  12. Clotted cream (optional)
  13. Lemon curd (optional)
  14. Garnish: lemon curls
  1. Preheat oven to 350°.
  2. Line 2 baking sheets with parchment paper. Set aside.
  3. In a medium bowl, combine flour, sugar, lemon zest, baking powder, baking soda, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add macadamia nuts, stirring to combine. Set aside.
  4. In a measuring cup, combine buttermilk and lemon extract. Add buttermilk mixture to flour mixture, stirring by hand until a dough forms. (Dough should be very soft and wet. If dough seems dry, add more buttermilk, 1 tablespoon at a time, until uniformly moist.) Using hands, continue to bring dough together in bowl.
  5. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. With a rolling pin, roll dough to a ½-inch thickness. Using a 1¾-inch cutter, cut 20 rounds, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheets. Brush tops of scones lightly with milk.
  6. Bake until edges are golden brown and a wooden pick inserted in the centers of scones comes out clean, 13 to 15 minutes.
  7. Serve warm with clotted cream and lemon curd, if desired.
  8. Garnish with lemon curls, if desired.
  1. *We used Glutino brand gluten-free all-purpose flour, which is available at and at some Whole Foods Markets.
TeaTime Magazine
From TeaTime November/December 2013

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  1. Is it necessary to use gluten-free all-purpose flour in the recipes that call for it or can just regular flour be used?

    Thank you.


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