Enjoy these delicious Gluten Free Raspberry Scones with a crumble topping and sweet cream drizzle. You'll love this healthier and allergy friendly scone recipe that is dairy free and refined sugar free.
I think this is my favorite healthy 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! This healthy raspberry scone recipe is perfect with a cup of afternoon tea. They are completely gluten free, dairy free, and refined sugar free.
Why You'll Love These Raspberry and Cream Scones
- They are allergy friendly and healthy. The dough is made without gluten, dairy, or refined sugars.
- They are made with frozen instead of fresh raspberries so you can make these healthy raspberry cream scones anytime of year!
- They are easy to make! There are a few steps to making this gluten-free scone recipe, but overall they are pretty simple and would be a fun recipe to make with kids.
Gluten Free Raspberry and Cream Scone Ingredients
- 1:1 gluten-free flour: make sure to use a 1:1 gluten free all purpose flour that is certified gluten free This will be used for the base of the scones and in the crumble topping. There aren't many dry ingredients in this recipe, so be sure to use a quality gluten free flour blend.
- Coconut sugar: our unrefined sweetener of choice. A great lower glycemic sugar option for baking!
- Butter: I use a plant-based butter to keep this recipe dairy free. I love the Miyoko's brand. Feel free to use dairy free or regular!
- Egg: this helps give the scones some rise.
- Yogurt: I use a dairy free coconut yogurt, but you can use whatever yogurt you love! Just use a plain yogurt or even vanilla for a little extra flavor.
- Frozen raspberries: this recipe calls for frozen raspberries as fresh berries will squish easily. Juicy raspberries are amazing and can be used for topping and decoration, but frozen berries hold their shape for a better outcome.
- Powdered sugar: this will be used for the sweet glaze. You can even make a refined sugar free version from home!
- Baking powder, sea salt, vanilla extract, cinnamon
How to Make Gluten Free Raspberry Scones
- Whisk together the flour, baking powder, sugar and salt for the scones.
- Whisk together the egg, vanilla extract, and yogurt. Set aside.
- Cut cold butter into flour mixture using a pastry cutter or fork until you have a sand-like texture with coarse crumbs.
- Add the remaining wet ingredients and use a fork to combine the scone dough until it holds together.
- Mix in your raspberries then form the dough into a round shape on a parchment paper lined baking sheet. The disk should be about 8-9 inches in diameter and about an inch thick. Place the baking tray with 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 brown.
- Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
- When ready to serve, mix together ¼ cup of powdered sugar with 1 tablespoon of yogurt/coconut cream until you have a thin mixture. Add more yogurt if it is too thin. Drizzle over the tops of the scones and enjoy!
Substitutions and Variations
- Butter: I have not tested this recipe with something like coconut oil, but I think using cold coconut oil would work just fine! Just work quickly to keep the dough and oil cold. Coconut oil melts fast.
- Yogurt: You can always use a dairy-full yogurt, but if you are out of yogurt or don't eat it for whatever reason, coconut cream or heavy cream will also work.
- Raspberries: If you're not a raspberry fan, this recipe would be great with another berry like chopped strawberries or even blueberries. I might just need to make some gluten-free blueberry scones now! Just make sure to use frozen fruit.
- Glaze: want to spice things up? You could try adding some lemon juice and lemon zest to make a lemon glaze for a lemon raspberry scones vibe. You could also use melted white chocolate chips to make gluten free white chocolate raspberry scones.
- Add-ins: slivered almonds would taste fantastic folded into the dough or even just added to the crumble topping.
Storage
Since the glaze has dairy, keep these scones stored in an airtight container in the fridge for up to 5 days. If you don't glaze them right away, they can be stored at room temperature for up to 3 days.
Freeze baked scones on a baking sheet until solid, then transfer to a freezer bag or freezer safe container for up to 3 months. Thaw frozen scones in the fridge and warm in the oven on a low temperature when ready to eat.
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 Vegan Raspberry Scones?
I have not tested a vegan version these raspberry and cream scones, but I do use vegan butter and yogurt to keep these scones dairy free. If you try a vegan egg-substitute, leave a comment and let us know how it went!
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, or 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.
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 ¾ cup 1:1 gluten free flour sifted
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut sugar you can also use white sugar
- 6 tablespoon (vegan) butter
- 1 egg
- 6-8 tablespoon (vegan) yogurt or coconut cream
- 1 teaspoon vanilla extract
- ¾ cup frozen raspberries, tossed in 1 tablespoon of flour
Crumble Topping
- ½ cup 1:1 gluten free flour
- ¼ cup coconut sugar or white sugar
- ¼ teaspoon cinnamon
- 2 tablespoon melted butter or coconut oil
Sweat Cream Drizzle
- ¼ cup powdered sugar *see notes above for making your own with coconut sugar
- 1-2 tablespoon 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 tablespoon 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 ¼ cup of powdered sugar with 1 tablespoon of yogurt/coconut cream until you have a thin mixture. Add more yogurt if it is too thin. Drizzle over the scones and enjoy!
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