Sunday, March 4, 2018

Lemon Scone Recipe - Epcot International Flower and Garden Festival

When we lived in Orlando, we loved going to the Epcot International Flower and Garden Festival.

One of my favorite gluten free items at the outdoor kitchens is the lemon scone, which is available this year at the Cider House in the United Kingdom Pavilion.  It is also a dessert option at Rose & Crown, but their menu has it listed as a no sugar added dessert.

I am not sure if the lemon scone at Cider House this year contains real sugar or a sugar substitute, but you might want to ask if you have bad reactions to sugar substitutes like I do.  The recipe below is from the 2016 Epcot International Flower and Garden Festival.  A big thank you to Karen J., a member of my Facebook group Gluten Free in Orlando, for sharing the recipe.

Gluten Free Lemon Scones


2 1/4 C (315 grams) Cup4Cup Gluten Free Flour
1/4 C (50 grams) granulated sugar
1 1/2 T baking power
1/2 tsp salt
1/3 C butter (frozen)
2 eggs
1 C buttermilk
1/4 tsp lemon oil
1 lemon zested


Preheat oven to 350 degrees, and line a baking sheet with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, and salt.  Add the lemon zest, and mix in by hand.

With a cheese grater, quickly grate the frozen butter into the flour mixture, stirring to combine.

In a separate bowl, whisk the eggs, buttermilk and lemon oil, then add them to the dry ingredients, incorporating everything together with your hands until the liquid has been absorbed.

On a surface sprinkled with Cup4Cup, flatten out the dough until it is 1 inch thick.  Cut with a 3 1/2 x 2 inch triangle cutter, and place the scones on the baking sheet.

Bake for approximately 14 minutes.

Recipe Notes

Cup4Cup flour is my favorite flour for making scones. You can purchase it from (affiliate link).  I use it to make pumpkin, blueberry,  apple, and plain scones.

I have not made this lemon scone recipe yet, but I would probably use a muffin scoop instead of cutting the scones, which I recently tried with my new apple scones recipe.  After placing the dough on your baking sheet, flatten each scone to 1 inch thick.  If you do not have a triange cutter, another option is to cut the scones with a knife dipped in flour.

The recipe does not specify what type of butter or eggs to use, but the standard for baking is unsalted butter and large eggs.

If you would like to make a glaze for the scones, I would suggest using 1/2 cup (60 grams) of powdered sugar, 3 tablespoons of heavy cream, and a little bit of lemon juice and lemon zest.

The scones at the Epcot International Flower and Garden Festival are served with mixed berries and creme fraiche, but I always ask for mine to be served without the creme fraiche.

If you make this recipe, please comment below and let me know how they turned out. 

This post contains Amazon affiliate links.  If you purchase products using these links, I will receive a small commission, which helps support my blog.  It does not change the price you pay for the products. 


Post a Comment