These soft and tender Gluten Free Raspberry Scones are packed with juicy berries, topped with a cinnamon crumble, and finished with a sweet cream drizzle. Dairy free and refined sugar free, this gluten-free scone recipe also uses frozen raspberries so you can bake them any time of year. Enjoy these bakery-style scones for breakfast, brunch, or afternoon tea.
You've heard of strawberries and cream, but what about raspberries and cream? These gluten free scones are a raspberry and cream treat that are easy to make and allergy friendly. Crips golden edges, soft and tender inside, and bursts of tart berries make for my favorite scone recipe to date. The cinnamon crumble adds a slight crunch while the sweet cream drizzle balances the berries with just the right amount of sweetness
Why You'll Love These Raspberry and Cream Scones
- Allergy friendly: unlike traditional scones, these healthy scones are gluten free, dairy free, nut free, soy free.
- Refined sugar free: made with coconut sugar for a lower glycemic option.
- You can make them all year: these gluten free scones are made with frozen instead of fresh raspberries, so you can make them anytime of year!
- Easy to make: simple steps and easy to make ahead of time.
Ingredients for Gluten Free Raspberry Scones
- Gluten-free flour blend: make sure to use a 1:1 gluten free all purpose flour that contains xanthan gum.
- Coconut sugar: an unrefined, lower glycemic index sweetener for baking.
- Butter: I use a plant-based butter to keep this recipe dairy free. 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! Opt for a plain yogurt or vanilla for a little extra flavor.
- Frozen raspberries: 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 Scones from Scratch
- In a small bowl, combine the crumble ingredients together until they hold together when pinched. Set aside
- Whisk together the flour, baking powder, sugar and salt for the scones in a medium bowl.
- Whisk together the egg, vanilla extract, and yogurt in a large bowl. 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 to the dry ingredients and use a fork to combine the scone dough until it holds together.
- Fold in the 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. Sprinkle the crumble evenly over the top and press down gently so it sticks.
- Place the baking tray with the dough in the fridge for 30 minutes. This helps the scones hold their shape and bake into crispy, golden perfection instead of flat or tough scones.
- Preheat the oven to 350F.
- When ready to bake, 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 the powdered sugar and yogurt 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: you can also use coconut oil, although I find the scones don't rise as much. They still taste delicious though!
- Yogurt: You can always use a dairy-full yogurt. 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? Add 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.
Tips for Flaky Gluten Free Raspberry Scones
- Measure flour correctly: be sure to scoop flour into the measuring cup then level it off, otherwise you can end up with too much flour resulting in dry scones.
- Keep all ingredients cold: you want to use cold ingredients, especially the butter, because it helps with the flaky and tender texture. If the butter melts into the dough before baking, the scones can spread flat or be too dense.
- Make sure dough isn't too dry: to make sure your scones aren't too dry and crumbly, ensure the dough holds together well when mixing it. If it's hard to form into a ball or falls apart when forming a disk, add an extra tablespoon or two of yogurt until the dough holds together.
- Coconut oil vs butter: I've made this recipe with dairy free butter and coconut oil and it is delicious both ways. With butter, the result is a higher rise and slightly flakier scone. Coconut oil results in a very moist scone, but flatter.
- How to work with coconut oil: If using coconut oil, measure out the amount needed then scoop into a parchment lined plate and pop in the fridge until solid. Pull the oil out of the fridge when you gather your other ingredients. This keeps it solid without being unworkably hard.
- Don't overwork the dough: when mixing the wet ingredients into the dry, mix until just combined and the dough comes together. Over working the dough will result in tough scones.
Storage
Since the glaze contains yogurt, store scones 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 and glazed when ready to eat.
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.
FAQ
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! I have a few grain free scone recipes linked at the end of this post.
I have not tested a vegan version these raspberry and cream scones, but I do use plant-based 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!
You either over-packed the flour or didn't add enough fat. Make sure to measure the flour correctly or add a little extra yogurt if needed (see baking tips above).
If you used coconut oil, they won't rise much and that's okay. If they flattened out too much though, it could be that your baking powder was old, you mixed the dough too much, or the fat wasn't kept cold and melted into the dough before baking. That's why it is important to keep the ingredients cold.
If you are making them for an event, I recommend not making them more than a day ahead of time. Add the glaze before serving.
Fresh raspberries aren't ideal because they get squished in the dough. Since scone dough is much more firm then, say, a muffin batter, the berries collapse when mixing them in. Frozen raspberries hold their shape better.
More Scone Recipes
If you love these scones with a crumble, then you'll enjoy these Cinnamon Crumble Scones
Looking for grain free options? Try my AIP Sweet Potato Scones or Paleo Orange Ginger Scones
If you try these Gluten Free Raspberry Scones, please leave a rating and review below. Drop any questions in the comments and tag me on social media when you make them!
Gluten Free Raspberry Scones with Crumble Topping
Ingredients
Scones
- 1 ¾ cup 1:1 gluten free flour sifted
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut sugar
- 6 tablespoon cold dairy free butter or coconut oil
- 1 egg
- 6-8 tablespoon dairy free 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
- 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
- In a small bowl, combine the crumble ingredients together until they hold together when pinched. Set aside
- Whisk together the flour, baking powder, sugar and salt for the scones in a medium bowl.
- Whisk together the egg, vanilla extract, and yogurt in a large bowl. 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 to the dry ingredients and use a fork to combine the scone dough until it holds together.
- Fold in the 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. Sprinkle the crumble evenly over the top and press down gently so it sticks.
- Place the baking tray with the dough in the fridge for 30 minutes. This helps the scones hold their shape and bake into crispy, golden perfection instead of flat or tough scones.
- Preheat the oven to 350F.
- When ready to bake, 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 the powdered sugar and yogurt until you have a thin mixture. Add more yogurt if it is too thin. Drizzle over the tops of the scones and enjoy!
Leave a Reply