Print
I felt like family when I stayed at The Inn on First in Napa, a luxury bed and breakfast, and love this gluten free lemon scones recipe from their cookbook. Lemon Scones Recipe | How to Make Lemon Scones | Gluten Free Scones Recipe | How to Make Lemon Scones Gluten Free

Gluten Free Lemon Scones

I felt like family when I stayed at The Inn on First in Napa, a luxury bed and breakfast, and love this gluten free lemon scones recipe from their cookbook.

Course Dessert
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 24 cookies

Ingredients

  • 1 c all-purpose flour
  • 2 1/2 tbsp sugar
  • 1 1/14 tsp baking powder
  • pinch of salt
  • 6 tbsp butter cold, cubed
  • 1/4 c cranberries dried
  • 11/2 tsp lemon zest
  • 1 large egg
  • 1 tbsp whipping cream

Instructions

  1. Preheat the oven to 375 degrees.

  2. In a large bowl, combine the flour, sugar, baking powder, and salt.

  3. Cut the butter into small chunks and add to the dry mixture.

  4. Rub the butter between your hands with the flour mixture until the mixture resembles coarse cornmeal. 

  5. Add the fruit and zest to the dry ingredients and mix well. 

  6. In a separate bowl, beat together the egg and whipping cream.

  7. Add to dry ingredients until the dough comes together into a single mass.

  8. Knead until the dough just comes together, no more than 5 to 10 times. 

  9. Scoop out onto a baking sheet lined with parchment paper in small lumps with a 1/8 cup ice cream scoop or use a large spoon, and using your hands, gently form into small lumps. 

  10. Bake 16 to 18 minutes. Until they are lightly brown around the edges.

Recipe Notes

Jaime's recipe in his cookbook originally calls for cranberries.  I swapped those out for cherries for a refreshing twist.