gluten free scones

Delicious blueberry scones laced with Lemon and lavender Scones. This easy scone recipe is vegan, gluten-free, and has no refined sugar!

Blueberry Scones with Lemon + Lavender

gluten-free baking flour

organic raw sugar

baking powder

xanthan gum (optional)

lavender

salt

almond milk (or plant milk of choice)

vanilla extract

lemon

lemon juice

blueberries

organic powdered sugar

Preheat the oven to 400F/205C and line a baking tray with parchment paper.

Prepare flax eggs by mixing together ground chia seeds with 6 tablespoons of water. Allow to thicken for five minutes.

Place flour, sugar, baking powder, xanthan gum (if using), culinary lavender and salt into a large bowl, stir to combine.

Add cold vegan butter and work into the flour mixture using your fingers until the mixture looks like bread crumbs. Add chia eggs, almond milk, vanilla extract, lemon zest and lemon juice, stir to combine.

Fold in lavender and blueberries then turn dough out onto a flour dusted surface. Bring dough together into a circle shape, about 1 inch / 2.5cms thick (if the dough is sticky, dust with a little gluten free flour). Cut the dough circle into eight wedges (like cutting a pizza) and transfer wedges to prepared baking tray.

Bake for 15 to 20 minutes or until a wooden skewer inserted into the scone comes out clean. Allow to rest for 10 minutes.

While the scones are baking, prepare the lemon icing. Sift powdered sugar into a small bowl, add lemon juice and whisk until well combined. Once scones are baked and have cooled for around 20 minutes, drizzle lemon icing over warm scones and if desired, sprinkle with a little extra culinary lavender. 

I made this dessert and they tasted amazing! My family are not really scone people but they really enjoyed these ones! 💙💜💛

These Gluten-Free Scones are made with buttermilk and without xanthan gum but instead a delicious blend of alternative flours for depth of flavour.

Gluten-Free Scones (without xanthan gum)

sweet rice flour

oat flour

g millet flour

potato starch

tapioca flour

100 g cold unsalted butter

115 g caster sugar

eggs

buttermilk (+ 2 teaspoons extra for egg wash)

Preheat oven to 160°C/140°C fan/gas mark 3/320°F.

Whisk the flours together in a large mixing bowl then add the butter, rubbing together with your fingertips to create breadcrumbs.

Add the sugar, baking powder and salt and mix well.

Pour the milk into a jug and whisk in the eggs until just combined then pour into the centre of the scone mixture.

At first stir the liquid ingredients in with a wooden spoon then tip out onto a clean work surface and using your hands bring the dough together, turning and folding, until it is no longer sticky. Use a bit of extra gluten-free flour on the work surface if it is starting to stick.

Once you have brought the dough together into a ball, press it down into an even circle 1 inch thick.

Cut out the scones using 7cm cutter.

Place the scones onto a clean baking tray. Whisk the extra egg yolk with a couple of teaspoons of buttermilk (or regular milk) and brush onto the surface of each scone, making sure not to let it drip down the sides, else your scones will not rise evenly.

Bake the scones for 18 minutes. Let the scones rest on the baking tray for 5 minutes then remove and let cool on a wire rack.

These Keto Blueberry Lemon Scones are such a quick and easy treat to make!  They are perfect to serve with a cup of coffee or tea for breakfast or brunch.  

Keto Blueberry Lemon Scones (Gluten-Free)

Almond Flour

Swerve Confectioners

Baking Powder

sea salt

unsalted butter (melted)

lemon zest

Vanilla Extract

Swerve confectioners

heavy cream (or as needed)

Preheat the oven to 350°F. Line a baking sheet with Parchment Paper.

In a medium bowl, combine the almond flour, Swerve (or erythritol), baking powder, and sea salt.  In a small bowl, whisk together the melted butter, lemon zest, vanilla, and egg.

Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. The dough should be pliable and dense, but not crumbly add a little more butter, a teaspoon at a time, if it’s too dry. Stir and press the blueberries into the dough.

Place the dough onto a baking sheet lined with parchment paper and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.

Bake for 18 to 22 minutes, until golden.  Mine took exactly 20 minutes.  Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling.

Mix the 1/4 cup of Swerve, lemon juice and start with 1 teaspoon of the heavy cream, adding more as needed to get the right consistency for the glaze.  Drizzle over the tops and serve.

https://content.jwplatform.com/videos/ozliXUNT.mp4

These Keto Blueberry Lemon Scones are such a quick and easy treat to make!  They are perfect to serve with a cup of coffee or tea for breakfast or brunch.

Keto Blueberry Lemon Scones

Almond flour scones are healthy, incredibly delicious, and super easy to make! With just 7 ingredients, you can whip up a batch quickly and easily.

Almond Flour Scones Recipe with Chocolate Chips

almond flour

baking soda

fine sea salt (such

chocolate

raw honey (up

In a large mixing bowl, blend the dry ingredients together.

In a small mixing bowl, mix the wet ingredients together. The wet ingredients do not have to be fully mixed, just give them a few spins together to give the mixing a head start.

Mix the wet ingredients into the dry ingredients with a large spoon, then mix with your hands to ensure the dough is uniform.

Form dough into a one-inch thick disk, and cut into 8 same-size pieces, similar to how you would cut a pizza.

Place each scone onto a parchment-lined baking sheet, and bake for 10-12 minutes, or until lightly browned on the edges.

These scones can be kept in an airtight glass container in the refrigerator for up to five days.

This has become one of my family's go-to recipes. So easy and delicious! My daughter substituted the vanilla extract for peppermint over the holidays, used red and green chocolate chips, and entered her creation in a 4-H baking contest. She received a blue ribbon in the Healthy Eats category.

the dough is hard to cut and separate and that  doesn’t allow them to cook  quick.  Also very eggy.

Made these little  lovelies as I'm trying to watch my saturated fat intake and my daughter is low carb. Its the perfect accompaniment to a nice cup of tea or coffee on an evening.

I thought this recipe was great!  It will be my base for future scones. Maple pecan will be my next one!  I did measure my egg to 1/4 of a cup which was equivalent to 1 egg for me. This does matter so take the time to measure.  BTW I never leave comments, sorry, but for me finding a healthy treat is a big deal so I am super grateful for this one!

I make these for my granddaughter who has Type 1 diabetes. Very low carb and something special for her. She loves them!  I added a little almond extract for a little extra taste. Reheat nicely for a quick breakfast before school.

These were great! I didn't use chocolate chips but used blueberries and lemon zest instead. I also cut them into heart shapes since it was Valentines Day. Drizzled a lemon and powdered sugared glaze over them. Easy recipe. Thanks so much for helping me to find a yummy healthy recipe!

These were delicious and sooooo much healthier than the standard - even gluten free - scone! I substituted a cup of King Arthur's gf flour because I didn't have enough almond flour and had to add a little almond milk. And I substituted lemon curd for the honey :). Great texture and body.

I made these as directed, adding 2 tbsp of honey instead of one &amp; also a 1/2 tsp of cinnamon, but unfortunately they turned out really bland. :( Not even butter slathered on top could make them taste better. 
They did come together really easily though &amp; held together/weren't crumbly! So I may try them again but tweaking the ingredients a bit to add more flavor.

Shockingly Good!

I've been making scones forever, but when my friend requested almond flour scones, I turned to the internet and came across your recipe. I was skeptical when I read the ingredients - no butter or dairy! How could this be a scone recipe?  Trust me, it turned out great! And it is so simple! No grating frozen butter or freezing before baking! Thanks for the innovative recipe.

These were delicious! We recently started on the Plant Paradox plan and these fit perfectly.  I have many recipe fails trying to find foods that are allowed on this eating plan.  This made my family sooo happy.  Thank you.

So so good!!! I made these because I was craving something sweet but am trying to stay low carb. I’ve never baked with almond flour before and I was pleasantly surprised! I used the 3tbs of honey, just the right amount of sweetness. And my kids loved them!

I made these tonight and LOVED them! I halved the recipe so I wouldn’t be tempted to eat 8 at one time! They are easy enough to whip up a fresh batch when I’m ready!! Thanks for sharing your recipe!!

So easy to make, so delicious and healthy! I also bought a large bag of almond flour and was in search of a healthy recipe. I used 3 tbs of maple syrup instead of honey but the next time I will probably use 1-2 tbs as the chocolate chips made it sweet. Thank you so much for this wonderful recipe!

Delicious! I made two. One as the recipe was with chocolate. Then one with lemon zest ( I didn’t use any juice as I was afraid it would change the consistency of the scone) and fresh blueberries. This was was even better in my opinion. The blue/lemon complimented the almond flavor so nicely. Thank you so much for this recipe, it’s a keeper!! 
I can’t wait to trying adding some natural peanut butter next!

Just made this recipe but substituted dried Cherries and a small handful
Of sliced almonds.  Also substituted erythritol for the honey to cut carbs. Sooo delicious!

Vegan Gluten Free Blueberry Scones made with coconut oil & coconut milk in place of dairy and eggs & topped with a simple maple glaze

Vegan Gluten Free Blueberry Scones

| 50 g coconut sugar (can sub with cane sugar)

170 g fresh blueberries

| 225 g coconut milk, full fat & from

sugar,

sugar

| 15-30 ml maple syrup

Whisk together the flour sugar, baking powder and...

Whisk together the flour sugar, baking powder and salt together in a large mixing bowl and combine. 

Add the coconut oil to the flour and...

Add the coconut oil to the flour and use a fork to mix into the flour. Mix until the coconut oil is well combined. Your mixture should be powdery & dry. 

Add the coconut milk to the bowl and...

Add the coconut milk to the bowl and stir until a soft dough forms. Fold in the blueberries. 

Turn the dough out onto a sheet of...

Turn the dough out onto a sheet of lightly floured parchment paper. Mould the dough into a round disk, about 7 inches wide and 1 1/2 -2 inches tall. Cut the dough into 6 wedges. 

Place the dough in the fridge for at...

Place the dough in the fridge for at least 30 minutes. Don't skip this step - the coconut oil needs to harden up so the scones don't spread too much while baking. 

Preheat the oven to 400°F/200°C. When you're ready...

Preheat the oven to 400°F/200°C. When you're ready to bake transfer the dough to a baking sheet, pull the wedges apart leaving space between each wedge (at least 2 inches). Sprinkle with course sugar and bake for 20-22 minutes until the scones have risen and are golden in colour. 

Mix together the powdered sugar and maple syrup...

Mix together the powdered sugar and maple syrup in a small bowl until you get a thick glaze. Start with 1 tablespoon of maple and add an additional tablespoon if you need a more fluid glaze. Drizzle the glaze over the top and enjoy! 

https://mediavine-res.cloudinary.com/video/upload/tb3owesvpkuvzklda2jv.mp4

Looking for the best gluten-free scones recipe? These easy berry scones are adaptable for a variety of flavors – blueberry, chocolate chip, apple cinnamon, or mixed berry. The creamy addition of sour cream makes them so tender and fluffy, no one will know they are actually gluten-free! 

Tender, Fluffy Gluten-Free Berry Scones

flour

(67 g) sugar

(14 g) baking powder

(85 g) unsalted butter

½ cups (222 g) blueberries or other chopped berries

(153 g) sour cream ((may substitute yogurt))

(5 ml) vanilla extract

(15 ml) milk

turbinado (coarse) sugar

(60 g) powdered sugar

½ - 1 tablespoon (15 ml) milk or cream

½ teaspoon (2.5 ml) vanilla extract

In a large bowl whisk together the gluten-free flour, sugar, baking powder, and salt. Use a pastry blender or fork to cut in chopped butter until the butter is uniformly mixed with the flour in very small, crumbly pieces.

In a small bowl whisk together the sour cream, egg, and vanilla extract. First, gently stir in the berries into the flour mixture. Then, pour in sour cream mixture and gently combine until no flour pockets remain. The dough will be quite thick. Cover bowl with plastic wrap and refrigerate for 30 minutes while the oven preheats.

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and spray with nonstick cooking spray.

Place the dough in the center of the prepared baking sheet and shape it into a ball. Flatten the dough with your hands into a 7-inch (18 cm) disc, 1-inch  (2.5-cm)–thick. If the dough is sticking, spray your fingers with cooking spray to shape. Cut the disc into 8 triangles, using a sharp knife. Use a small spatula to spread the cut scones around the baking sheet so they are about 2 inches (5-cm) apart.

If topping with sugar, brush on milk or cream and sprinkle tops with sugar. Bake on the LOWER MIDDLE rack for 16-18 minutes, rotating halfway through, until the tops and bottoms start to turn golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.

For glaze, mix together ingredients. The glaze should be thin enough to drizzle on, but thick enough it stays on the scone. Place a piece of waxed paper under the cooling rack and then use a small spoon to drizzle glaze over the tops. Allow glaze to harden before stacking or storing.

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These gluten-free pumpkin scones are soft in the center, have the right amount of sweetness, and offer hints of pumpkin spice in every bite.

Gluten-Free Pumpkin Scones

Tbsp baking powder

½ tsp pumpkin pie spice

Tbsp butter

pumpkin puree

maple syrup

egg (large)

heavy whipping cream (or half and half)

white chocolate chips

Tbsp milk

Whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Add the frozen butter pieces to the flour mixture and work it into the batter using a pastry cutter or forks until the mixture is crumbly.

In a separate bowl, whisk together the pumpkin puree, maple syrup, egg, and whipping cream.

Add the pumpkin mixture to the flour mixture and mix well with a spatula and then by hand until the dough is solid but malleable. There may be some lumps of butter and that&#39;s okay.

Place a piece of parchment paper on a large baking sheet. Turn out the dough onto the parchment and shape it into a ½-inch circle using your hands. Use a large knife to cut the dough into 6 even pieces. Place the mixture in your refrigerator for at least 20 minutes.

Preheat the oven to 400º F. Once the oven is heated and ready, take the scones out of the refrigerator and gently separate the pieces so there is a small space between each scone.

Place the scones in the oven and bake for 22-24 minutes. Allow the scones to cool completely before adding the glaze.

Make the glaze by combining the white chocolate chips and milk in a microwavable bowl. Microwave the mixture at 70% power for 1 minute, then stir and microwave it in 15-30 second intervals until fully melted. Stir in the pumpkin spice.

Place the scones on top of a piece of parchment paper. Drizzle the warm glaze on the cooled scones using a spoon.

This simple, well-tested recipe for gluten-free scones combines gluten-free flour, cold unsalted butter and buttermilk, producing fluffy British-style scones!They’re perfect for breakfast, brunch or to serve with afternoon tea. Following a few simple steps, in just 30 minutes you’ll have 8 circle-style scones.

Fluffy Gluten-Free Scones with Buttermilk

xanthan gum (omit if your blend contains it)

fine sea salt (5

unsalted butter

buttermilk (cold)

Preheat oven to 400 degrees and line a half sheet pan with parchment paper or a silicone baking mat.

In a large bowl, whisk/stir together the gluten free flour, xanthan gum (if using), granulated sugar, baking powder, salt, and baking soda.

Add the butter to the dry ingredients and use a pastry cutter (or fork) to cut the butter into the flour until it resembles coarse crumbs.

Make a well in the center of the flour/butter mixture and add the egg and buttermilk. Stir the buttermilk and egg together then stir in the flour until all the dry ingredients are incorporated.

Turn the dough out onto a lightly floured surface and gently pat the dough into a rectangle (or use a floured rolling pin) until the dough is about a 1 1/2 - 2 inches thick.

Cut the dough with a 2-inch biscuit cutter and place the scones on the prepared baking sheet. Re-roll the dough as needed (by stacking the scraps and flattening).

OPTIONAL STEP (but highly recommended): refrigerate the scones for 30 minutes before baking.

Just before baking, brush the tops of the scones with buttermilk. This will make them nice and golden brown.

Bake for 12-14 minutes or until the scones are browned and baked through.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614531624/a5zy3r7woxbx5vmea0qb.mp4

Gluten Free Scones are a simple scone recipe with few ingredients and minimal equipment. They’re perfect for breakfast, brunch, or with afternoon tea!

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The most viewed gluten free scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine