These Orange Ginger Scones are grain free, gluten free, and dairy free. They are a healthy paleo scone recipe perfect for orange season!
gluten free orange scones with candied ginger
These delicious gluten free scones are a wonderful addition to breakfast, for a snack, or even for dessert. I love to make these in the winter months of November-March when navel oranges are in season. You can utilize fresh orange juice in this recipe and it amps up the flavor when the oranges are seasonal!
This recipe is grain free, making these grain free scones almost fully paleo. They do contain candied ginger which is hard to find without refined sugars, but a little bit here and there doesn’t bother me. I find candied ginger so delicious, so I had to include it in this scone recipe.
gluten free orange ginger scones
Ingredients for Gluten Free Orange Ginger Scones
Cassava flour: a great grain free alternative flour in baking.
Tigernut flour or almond flour: using a mix of grain free flours helps achieve the best texture in paleo baking. Tigernut flour is a nut free alternative to almond flour, but it can be harder to find so almond flour should work fine as a substitute!
Coconut flour: this helps achieve the drier texture scones are known for!
These scones are pretty straight forward and easy to make. You do want to make sure to keep the butter/oil cold and the dough cold as much as possible.
The only place you may have an issue is with bringing the dough together. If it is too crumbly for any reason, just add an extra tablespoon of yogurt, as needed, until the dough holds together.
grain free orange ginger scones
Substitutions and Variations
Flours: You can make these scones gluten free vs. grain free by using 1 3/4 cup of 1:1 gluten free flour instead of the the cassava, tiger nut, and coconut flour.
For variations, you could add dried cranberries to take these scones to another level! Or even some chocolate chips. The orange-ginger-chocolate combo is divine. Just add about 1/4 cup of whatever add-ins you desire.
How to Store These Orange Scones
Keep these orange ginger scones stored in an airtight container in the fridge so that the icing doesn’t melt and run off the scones. They will keep in the fridge for up to 5 days.
You can also freeze these gluten free scones for up to 3 months. I suggest freezing them without the icing and just whipping up a quick batch when ready to eat. Thaw the scones in the fridge or warm them in the oven slowly at no higher than 300F.
These delicious gluten free orange scones contain a little kick with the candied ginger, in the best way! They are also fully grain free and dairy free, making these healthy scones perfect for breakfast, snack, or dessert.
Whisk together the flour, baking powder, sugar and salt for the scones and place in the fridge.
Whisk together the egg, vanilla extract, and yogurt/coconut cream and set aside.
Cut coconut oil or butter into cubes and add it to the flour mixture. Use a pastry cutter or fork to cut in the oil/butter until you have a sand like texture (the oil/butter should be mostly broken down, but not melted).
Add the remaining wet ingredients and use a fork to combine the dough until it holds together.
Fold in the candied ginger then form the dough into a disk on a parchment lined baking sheet. The disk should be about 8-9 inches in diameter and about 1 inch thick. Place the dough in the fridge for 30 minutes.
When ready to bake, preheat the oven to 350F.
Slice the dough into 8 scones and separate them on the baking sheet. They will expand during baking.
Bake for ~30 minutes until golden. Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Icing
Once scones have cooled, make the icing.
Mix together the yogurt and orange juice, then add in the powdered sugar and ginger. Start with 1/2 cup of powdered sugar and add until you reach your desired consistency. If you want a thicker icing, keep adding sugar. Mix until combined.
Don't ice the scones until they are completely cooled! When ready, ice and add a little extra orange zest on top and more candied ginger if desired.
Soft and moist gluten free banana bread is topped with a sweet and crunchy walnut crumble to make this delicious Gluten Free Walnut Crumble Banana Bread.
gluten free walnut crumble banana bread
This gluten free banana bread is also dairy free and refined sugar free! She truly is a masterpiece. I love making banana bread with ripe bananas and if you’ve got some laying around, you definitely need to try this recipe.
Ingredients for Gluten Free Walnut Crumble Banana Bread
Gluten Free Banana Bread
Bananas
Eggs
Olive oil: melted coconut oil or butter should also work!
Applesauce or yogurt: either one will work in this recipe.
Maple syrup: we’re keep this banana bread refined sugar free by using maple syrup as the sweetener. There’s not too much, just enough to compliment the natural sweetness of the bananas. Low sugar, healthy, and tasty banana bread? Yes please!
gluten free and dairy free walnut crumble banana bread
How to Store This Gluten Free Banana Bread
You can store this walnut crumble banana bread in an airtight container at room temperature for 3 days or pop it in the fridge for up to 5. This bread also freezes nicely. Just slice and wrap each slice individually with plastic wrap. Place in a freezer safe bag and freeze! This bread tastes amazing warmed up, so de-thaw a slice then warm in the oven or microwave.
gluten free and dairy free walnut crumble banana bread
Soft and moist gluten free banana bread is topped with a sweet and crunchy walnut crumble to make this delicious Gluten Free Walnut Crumble Banana Bread. This bread is also completely dairy free and refined sugar free.
Delicious Gluten Free Raspberry Scones with a crumble topping and sweet cream drizzle. You’ll love this healthier and allergy friendly scone recipe!
gluten free raspberry scones
I think this is my favorite scone recipe I’ve made to date! First of all, I love berries. Second of all, I love a good crumble. Lastly, add a sweet glaze? I’m sold! These healthier scones are perfection with a cup of tea. They are completely gluten free, dairy free, and refined sugar free.
gluten free raspberry and cream scones
Gluten Free Raspberry and Cream Scones
Gluten Free Scone Ingredients:
Scones
1:1 gluten free flour
Baking powder
Salt
Coconut sugar
(Vegan) butter
egg
(Vegan) yogurt or coconut cream
Vanilla extract
Frozen raspberries, tossed in 1 Tbsp of flour
Crumble Topping
1:1 gluten free flour
Coconut sugar or white sugar
Cinnamon
Butter or coconut oil
Sweat Cream Drizzle
Powdered sugar
Yogurt or coconut cream
Instructions:
Whisk together the flour, baking powder, sugar and salt for the scones.
Whisk together the egg, vanilla extract, and yogurt/coconut cream and set aside.
Cut butter into flour mixture until you have a sand-like texture.
Add the remaining wet ingredients and use a fork to combine the dough until it holds together.
Mix in your raspberries then form the dough into a disk on a parchment lined baking sheet. The disk should be about 8-9 inches in diameter and about an inch thick. Place the dough in the fridge for 30 minutes.
While dough rests, make your crumble topping by mixing all crumble ingredients together with a fork.
Preheat the oven to 350F.
When ready to bake, top the scones with the crumble topping, pressing down gently. Slice the dough into 8 scones and separate them on the baking sheet. They will expand during baking.
Bake for ~30 minutes until golden.
Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
When ready to serve, mix together 1/4 cup of powdered sugar with 1 Tbsp of yogurt/coconut cream until you have a thin mixture. Add more yogurt if it is too thin. Drizzle over the scones and enjoy!
gluten free raspberry scones
Gluten Free Scone Recipe Notes
Can I make this recipe Paleo? I have not tested a Paleo version of this recipe. I have a feeling cassava flour would work well as a substitute, but cannot guarantee that. If you try it, leave a comment with how it went!
Can I make this recipe vegan? I have not tested an egg substitute for this recipe, but I do use vegan butter and yogurt to keep these scones dairy free.
Can I use fresh raspberries? Frozen berries are preferred for this recipe as fresh berries tend to be too fragile and will get squished when mixing the dough,
Can I use other berries? Yes! Diced strawberries would work and any other frozen berry should be fine.
What if I don’t have powdered sugar? You can make your own! Just blend 1 cup of sugar (I use coconut sugar to keep it refined sugar free) and 1 tbsp. of starch (arrowroot, tapioca, corn) until you have a fine powder.
gluten free healthy raspberry and cream scones
More Scone Recipes
If you are looking for more delicious scones, I’ve got a few recipes for you. The first recipe is for my cinnamon lovers. The second is for my autoimmune paleo babes who still need a fully grain free option.
Gluten free raspberry scones are topped with a crumble topping and finished off with a sweat cream drizzle. These delicious scones are also dairy free, nut free, and refined sugar free. They make a delicious snack, breakfast, or dessert!
1/4cuppowdered sugar*see notes above for making your own with coconut sugar
1-2Tbspyogurt or coconut cream
Instructions
Whisk together the flour, baking powder, sugar and salt for the scones and place in the fridge.
Whisk together the egg, vanilla extract, and yogurt/coconut cream and set aside.
Cut your butter into cubes and add it to the flour mixture. Use a pastry cutter or fork to cut in the butter until you have a sand like texture, with little pea-sized bits of butter (the butter should be mostly broken down, but not melted).
Add the remaining wet ingredients and use a fork to combine the dough until it holds together. If it is not coming together, add more yogurt/coconut cream 1 Tbsp at a time.
Mix in your raspberries then form the dough into a disk on a parchment lined baking sheet. The disk should be about 8-9 inches in diameter and about an inch thick. Place the dough in the fridge for 30 minutes.
While dough rests, make your crumble topping by mixing all crumble ingredients together with a fork.
Preheat the oven to 350F.
When ready to bake, top the scones with the crumble topping, pressing down gently. Slice the dough into 8 scones and separate them on the baking sheet. They will expand during baking.
Bake for ~30 minutes until golden.
Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
When ready to serve, mix together 1/4 cup of powdered sugar with 1 Tbsp of yogurt/coconut cream until you have a thin mixture. Add more yogurt if it is too thin. Drizzle over the scones and enjoy!
These gluten free scones are topped off with a delicious cinnamon crumble. They are dairy free, refined sugar free, and nut free. The perfect treat!
gluten free scones
I’ll be honest, scones are not my favorite baked good, but sometimes they hit the spot. I really wanted to make gluten free scones that had more oomph to them. I love anything with a crumble (see below) and thought, why not put that on scones? These scones are packed with cinnamon flavor and loaded with a delicious cinnamon crumble topping.
cinnamon scones
How to Make Gluten Free Cinnamon Crumble Scones
Ingredients:
Scones
tigernut or almond flour
1:1 gluten free flour
tapioca starch
baking powder
salt
coconut sugar
cinnamon
cold (vegan) butter
egg
vanilla extract
coconut yogurt or coconut cream
Crumble topping
1:1 gluten free flour
coconut sugar
cinnamon
(vegan) butter or coconut oil
Process:
Scones are pretty easy to make, the biggest thing is just keeping the dough cold so the butter doesn’t melt before it hits the oven.
You will start by mixing your dry ingredients and sticking them in the freezer for a few minutes so that everything stays cold.
Then you cut in the cold butter and add the remaining wet ingredients, mixing the dough until it comes together.
Form the dough into a disk and pop in the fridge (remember, cold butter!).
While the dough chills, you’ll make the crumble topping and preheat the oven.
When ready, add the topping, cut the scones, and bake!
gluten free and dairy free scones
Gluten Free Scone Substitutions
Gluten free flour: I have not tested a paleo option for these, but cassava flour might work well!
Tigernut flour: I love using tigernut flour because it is nut free and adds a lovely sweet nuttiness that compliments the cinnamon perfectly in this recipe. Almond flour is a great alternative, just make sure it is finely ground.
Butter: I use a vegan butter to keep these scones dairy free, but regular butter is also fine if you tolerate dairy. I have not tried this recipe with coconut oil, but I think it would work fine!
Coconut yogurt: you can use coconut cream instead or Greek yogurt.
If you love scones or crumble recipes, check these out!
As mentioned above, I love a crumble recipe, as evidenced by all of these recipes I’ve created. If you love a crunchy, crumble topping too, you’ll also love these
These gluten free scones are also completely dairy free, refined sugar free, and nut free. A not-to-sweet scone base is topped off with a delicious cinnamon crumble. You'll love one of these with your coffee or tea!
Mix together the flours, baking powder, salt, and cinnamon and place in the fridge for 10 minutes.
Cut the butter into cubes when ready to use, then add to the flour mixture and cut in with a fork or pastry cutter until you have a sand-like mixture and butter is evenly distributed.
In a small bowl, whisk together the egg, yogurt, and vanilla extract. Add to the flour-butter mixture and use a fork to combine everything into an even dough. If it's too dry and not coming together, add in more yogurt/cream 1 Tbsp at a time.
Shape the dough into a disk about 8-9inch in diameter on a parchment lined baking sheet and place the dough in the fridge for 30 minutes.
While the dough is chilling, preheat the oven to 350F.
Mix together the crumble ingredients in a small bowl and set aside.
When ready to bake the scones, gently press the crumble on top of the scones then cut your scones into 8 and spread them out on the baking sheet. They need some room to expand!
Bake for 25-30 minutes. Let cool on the baking sheet before serving!
These gluten free raspberry crumble muffins are also dairy free and low sugar, with a completely Paleo option. Packed with fresh raspberries and topped with the perfect crumble, they are a must make!
gluten free raspberry muffins
You honestly can’t beat a good muffin, but I find gluten free muffins are often dry. I’m always disappointed when I purchase a gluten free muffin from the bakery, take a bite, and realize I wasted $10. I always think to myself “I can make a way better version at home!” So, I did with these raspberry crumble muffins! These delicious raspberry muffins are moist AND allergy free.
gluten free raspberry muffins
Bakery muffins are also often filled with processed sugar. I love re-creating healthier versions at home to show you that it’s possible to eat healthy, lower sugar baked goods that still taste amazing. These gluten free muffins are refined sugar free and a fraction of the sugar of a store bought version. They can even be made completely grain free for my Paleo friends!
These healthy muffins are super easy to make! You whisk together the dry ingredients in one bowl and the wet ingredients in another. Combine the two bowls, fold in your raspberries, and you’ve got your batter. Then you mix all the crumble ingredients together, top off the muffins, and bake. It’s that simple.
These gluten free raspberry muffins have a delicious crumble topping and are also completely dairy free with a paleo option. They're a fraction of the sugar of a bakery muffin, making them the perfect allergy friendly muffin to enjoy any time of day!
Combine crumble topping ingredients together and set aside. Start with 1 Tbsp of coconut oil and add more if mixture is too dry and not holding together at all.
Sift all the dry ingredients for muffins together in a bowl (flours, baking powder, salt).
Beat the wet ingredients for muffins together, except for raspberries.
Add the dry muffin ingredients to the wet and mix to combine.
Toss raspberries with 1 Tbsp of gluten free or cassava flour, then fold raspberries into the batter.
Divide batter into lined muffin tin. Top each muffin with some of the crumble topping and press down gently.
Bake for 22-25 minutes until a toothpick comes out clean. Let cool for 10 minutes then transfer to a wire wrack to finish cooling.
Notes
*For all paleo version, substitute the gluten free flour for 1/2 cup cassava and 1/4 cup arrowroot or tapioca starch
These gluten free blueberry oat muffins are the perfect breakfast muffin- filled with fiber, low sugar, and allergy friendly! These muffins are easy to make and ideal for meal prep.
gluten free blueberry oat muffins
Over this last year, I developed a new found love for oats in all forms (granola, cookies, muffins, etc), so I had to give some oat muffins a try. I don’t like when muffins have too many oats though. It can’t be overbearing! I love these gluten free oat muffins because there is only a 1/2 cup of oats in this recipe and plenty of blueberries.
gluten free blueberry oat muffins
These blueberry muffins are also completely refined sugar free. They are made with maple syrup and only a touch of it. These are the perfect, healthy breakfast muffin as they aren’t sugar loaded, but are packed with fiber from the oats and blueberries, and contain a good heaping of cinnamon. If you want your muffins to be a little sweeter, I suggest sprinkling the tops with coconut or brown sugar before baking or just drizzling your muffin with honey when ready to eat.
gluten free blueberry muffins
How to make gluten free blueberry oat muffins
First, you’ll whisk together all the dry ingredients. This includes a mix of 1:1 gluten free flour, tigernut or almond flour, gluten free oats, baking powder, and cinnamon
Second, you’ll beat all the wet ingredients together. This includes eggs, yogurt, maple syrup, oil or butter, and milk. You can use vegan butter and milk to keep this recipe completely dairy free.
Third, you’ll combine the dry with the wet and fold in the blueberries. It’s that simple! Just pop the batter in a muffin tin, bake, cool, eat.
These allergy friendly blueberry muffins are filled with fiber and flavor all while being gluten free, dairy free, and low sugar. These are the perfect, healthy breakfast muffin!
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
