Gluten-Free Vegan Lemon Scones


For the Scones:

  • 1/3 cup coconut sugar
  • 2 tbsp lemon zest (from two lemons)
  • 2 cups gluten-free flour blend
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup dairy-free butter (cold and solid, cut into small cubes)
  • 1 tsp vanilla extract
  • 1/4 - 1/2 cup lemon juice (from two lemons)

For the Glaze:

  • 2 tbsp lemon juice (from one lemon)
  • 2 tsp lemon zest (from one lemon)
  • 1 cup coconut sugar


  1. Preheat oven to 400F.
  1. In a small bowl, rub lemon zest into coconut sugar until the fragrances are released and the zest and sugar are thoroughly combined.
  2. In a food processor, add the sugar mixture, gluten-free flour, baking powder, and salt. Pulse to combine.
  3. Then, add in the very cold butter chunks and pulse until the butter is the size of small peas. If you don't have a food processor you can also do this in a bowl with a pastry blender or two knives. You just want the butter to remain cold and not melt into the flour mixture.
  4. Then, add in the vanilla and lemon juice. Start with ⅛ cup of lemon juice and keep adding more until the mixture is slightly wet and can be held together into a dough (I ended up using almost the full 1/2 cup of juice but it will depend on your brand of gluten-free flour).
  5. Turn dough out onto a baking sheet lined with parchment paper. Pat the dough into a circle (about 8 inch in diameter). Cut it into 8 wedges.
  6. Bake at 400F for 13-17 minutes, until they are a light golden brown.
  7. Make the glaze while the scones are in the oven. In a small bowl, combine lemon juice, zest and powdered coconut sugar and whisk until there are no more clumps of powdered coconut sugar. You can add more juice if you want a thinner glaze.
  8. Remove the scones from the oven and allow to cool before glazing.
  9. Drizzle or spoon the glaze over the scones and allow to set completely before serving.