THE BEST Lemon Cranberry Gluten Free Scones Recipe (Dairy Free Option) (2024)

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.

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.

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.

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

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.

• Preheat the oven to 400 degrees F.

• 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

• 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.

• 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.

• 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.

• 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.

• 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 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.

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.