Delicious Gluten Free Raspberry Scones with a crumble topping and sweet cream drizzle. You’ll love this healthier and allergy friendly scone recipe!
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 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 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.
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 & Cream Scones
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!
Servings 8 scones
Ingredients
Scones
- 1 3/4 cup 1:1 gluten free flour sifted
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup coconut sugar you can also use white sugar
- 6 Tbsp (vegan) butter
- 1 egg
- 6-8 Tbsp (vegan) yogurt or coconut cream
- 1 tsp vanilla extract
- 3/4 cup frozen raspberries, tossed in 1 Tbsp of flour
Crumble Topping
- 1/2 cup 1:1 gluten free flour
- 1/4 cup coconut sugar or white sugar
- 1/4 tsp cinnamon
- 2 Tbsp melted butter or coconut oil
Sweat Cream Drizzle
- 1/4 cup powdered sugar *see notes above for making your own with coconut sugar
- 1-2 Tbsp yogurt 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!
