THE BEST Lemon Cranberry Gluten Free Scones Recipe (Dairy Free Option)

This gluten free scones recipe is easy to make and will rival even those decadent bakery scones. The lemon and cranberry flavors are the perfect balance of sweet and tart to compliment the soft and flakey scone.

THE BEST Gluten Free Scones Recipe (Lemon Cranberry)

Who doesn’t love a good scone? While they can come in many different shapes, flavors, and textures (depending on where you are from) one this is for sure — they are all delicious.

Here in the United States, when we think of a scone we usually are referring to the triangular shaped flaky pastry that is often served for with breakfast or brunch. These scones can be sweet or savory, and are often looked down on by the classic British scone, which here in the USA we would actually refer to as more of a biscuit.

American vs. British Scones

If you search for '“scones”, most likely you will find a wide variety of options that vary from the classic British scone that is round, not very sweet, and meant to be served with jam, or clotted cream. These scones are rarely served with breakfast, and instead are most often enjoyed with afternoon tea.

American scones on the other hand are known for their dense, yet still slightly flaky texture and high sugar content. They are most often enjoyed for breakfast or on-the-go, and do not need anything added to them (although it never hurts to add a little melted butter). American scones also are usually filled with a variety of fruits and flavors, that really differentiate them from the simpler traditional British scone.

While the British may look down on the American scone and its decadent design, here in the USA we love our scones just as they are — even if they are a little rebellious.

THE BEST Gluten Free Scones Recipe (Lemon Cranberry)

How To Make Gluten Free Scones

Finding that perfect balance between soft and flaky with gluten free recipes can be difficult, but these scones pull it off perfectly! While for this recipe I opted for a slightly tart lemon and cranberry flavor, you can really use any flavor combination you would like with this gluten free scones recipe so long as you keep the base ingredients the same.

Recipe Flavor Options

If cranberries aren’t in season in your area right now, some other great flavor combinations would be:

  • Blueberry and lemon

  • Chocolate chip

  • Strawberry rhubarb

  • Lemon poppyseed

  • Rosemary and Cheddar (for a savory scone)

  • Cinnamon and vanilla

THE BEST Gluten Free Scones Recipe (Lemon Cranberry)

Instructions

Like most baked goods (and especially gluten free recipes), when it comes to making these gluten free scones it is important that you follow the directions (aside from your fruit/flavor add-ons) exactly. I honestly can’t tell you what will happen if you begin to experiment with different sugars and flours.


Step One:

  • Preheat the oven to 400 degrees F.

STep Two:

  • In a large mixing bowl, combine gluten free flour (I use bob’s red mill), salt, baking soda, and baking powder and whisk together until well combined

Step Three:

  • Next, add coconut milk, butter, honey, lemon extract, and lemon zest to the dry mixture and begin to work the wet ingredients into the dry ingredients using a pastry blender, or a fork.

Step Four:

  • Slowly add almond milk, and continue to mix the batter switching now to a spatula. Once batter is well mixed, gently fold the cranberries into the batter.

Step Five:

  • Next, cover a baking sheet with parchment paper, and place the batter onto the parchment. Lightly press the batter down until it forms a 1-inch thick large circle in the center of the baking sheet.

STep Six:

  • Score the scones by taking a knife and cutting the dough into four quarters, and then each quarter into two sections. Before placing in the oven lightly sprinkle with a little raw cane sugar.

Step Seven:

  • Bake for ~15-20 minutes, or until lightly browned on top and cooked through.

Step Eight:

  • While the scones are baking mix your lemon icing by combining all ingredients into a small bowl, and whisking vigorously until smooth.

Step Nine:

  • Remove from scones from the oven and allow to cool entirely before drizzling with lemon icing. Store in the refrigerator for up to five days, or in the freezer for a longer store time.

THE BEST Gluten Free Scones Recipe (Lemon Cranberry)

Tip For Gluten Free Baking

Before you get started on this recipe my best advice is to make sure that you do not over bake your scones. For most gluten free recipes, I have found that even the slightest over baking can really dry out the recipe and make your gluten free scones more crumbly and fragile. So always error on the side of slightly under baked, and remember that your gluten free scones will continue to bake on the baking tray as they cool.


Lemon Cranberry Gluten Free Scones Recipe

Ingredients

  • 2 cups gluten free flour (I use bob's red mills gluten free baking mix)

  • 1/2 tsp salt

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 coconut milk (full fat cream from can)

  • 6 tablespoons organic grass fed butter (you can also sub for earth balance for a dairy free option)

  • 3 tablespoons honey

  • 1 tablespoon raw cane sugar (to sprinkle on top)

  • 1 cup fresh cranberries (you could also sub the cranberries for fresh blueberries depending on the season)

  • 1 tsp lemon extract

  • Lemon zest (one lemon)

  • 1/4 cup almond milk

Lemon Icing Ingredients

  • 1/4 cup full-fat coconut cream

  • 1/2 tsp lemon extract

  • 1 tsp honey

  • 1 tablespoon water

Methods

  • Preheat the oven to 400 degrees F.

  • In a large mixing bowl, combine flour, salt, baking soda, and baking powder

  • Whisk together until well combined

  • Next, add coconut milk, butter, honey, lemon extract, and lemon zest to dry mixture.

  • Begin to combine wet ingredients into dry ingredients using a pastry blender, or a fork.

  • Slowly add almond milk, and continue to mix switching now to a spatula.

  • Gently fold the cranberries into the batter using a spatula.

  • Once combined, cover a baking sheet with parchment paper, and then place the batter onto the parchment.

  • Lightly press down on the batter until it forms a 1-inch thick large circle in the center of the baking sheet.

  • Score the scones by taking a knife and cutting the dough into four quarters, and then each quarter into two sections then lightly sprinkle with some raw cane sugar.

  • Bake for ~15-20 minutes, or until lightly browned on top and cooked through.

  • While the scones are baking mix your lemon icing by combining all ingredients into a small bowl, and whisking vigorously until smooth.

  • Remove from oven and allow to cool entirely before drizzling with lemon icing.