Jun 22

Gluten Free Lemon Raspberry Scones

Fields of Lavender.

Pretty nail polish.


Those slightly creepy colored contacts.

And now…

Lemon Raspberry Scones.

What do these things have in common?

They’re all purple!*

Some intentionally, and others by accident.

If you’re opposed to eating a purple scone, use fresh raspberries for this recipe instead of frozen.  That way your raspberries will hold up better and won’t break as much and stain your dough a pretty purple.  I would have used fresh raspberries but I made these while I was up at our lakehouse.  The grocery store near the lake is in the itty bitty town of Coldspring, Tx.  Population 691.

There were no fresh raspberries for sale.

Actually, there wasn’t much of anything for sale.  Therefore, frozen berries it was.

Also, if these scones aren’t sweet enough for you, add a sweet glaze or some raw sugar granules.

*yes, I realize raspberries aren’t purple.  But for some reason the scones were.  magic.

Gluten Free Lemon Raspberry Scones

makes 8 scones

adapted from Healthful Pursuit

1 3/4 cup sweet white sorghum flour plus extra for flouring surface

1/4 cup sugar

1 1/4 tsp cream of tartar

3/4 tsp baking soda

2 tbsp ground flax seed

1/4 tsp rock salt

1/4 cup extra virgin coconut oil

1/2 cup sweetened almond milk

1 large egg, lightly beaten

1 tsp pure vanilla extract

1 tsp lemon zest

1 cup frozen raspberries

Preheat oven to 400F and line a baking sheet with parchment paper and lightly flour.

In a high powered blended, combine sorghum flour, sugar, cream of tartar, baking soda, ground flax seed, and rock salt. Add in coconut oil, almond milk, egg, vanilla, and lemon zest. Blend until a dough is formed. Dump dough into a bowl and gently fold in raspberries. Using your hands, gently roll the dough into a large ball. Place ball onto your lightly floured baking sheet. Mold dough into a flattened disk that has an 8-inch diameter and 3/4-inch thickness. Cut the disk of dough into 8 wedges but leave the wedges touching.

Bake for 12 minutes. Then separate the wedges and bake for an additional 10 minutes.

Allow the scones to cool slightly, about 5 minutes, on a baking sheet before transferring to a cooling rack.


In hindsight I realize that it’s not the best idea to pour while looking through a camera lens.

21 comments on “Gluten Free Lemon Raspberry Scones”

  1. Wow, they are VERY purple! Interesting… glad you liked the recipe :)

  2. Wow, gorgeous color! These are so pretty!

  3. I want to use the frozen berries to get this look to my scones. They look amazing with that color!

  4. These look great! If you were to make them regular and non-GF, would the flour conversion be the same? Would you also omit the cream of tartar? Thanks so much

    • Hey Jen! Thanks for the comment:) I wish I was more knowledgeable about all the chemistry behind baking! But I think I’ve found the answers to your questions. In my opinion, the flour conversion would be the same. I looked up information on cream of tartar and from what I found, cream of tartar is the acidifying agent in baking and is supposed to help stabilize and give volume to beaten egg whites. From my understanding, baking powder already contains cream of tartar. But baking soda does not.

      So if you use baking powder, you should be able to omit the cream of tartar completely. I would suggest substituting in 3/4 tsp baking powder for the 3/4 tsp baking soda.

      That all sounds kinda confusing but I hope it helps! Let me know how they turn out for you!:)

  5. Oh wow….such a GORGEOUS color! :D

  6. Hello! I’ve been following your site for a long time now and finally got the courage to go ahead and give you a shout out from Kingwood Tx! Just wanted to say keep up the good work!

  7. Thanks for linking up to our raspberry link party at!

  8. Wow that was unusual. I just wrote an incredibly long comment but after I clicked submit my comment didn’t show up. Grrrr… well I’m not writing all that over again. Anyhow, just wanted to say superb blog!

  9. I love the title of your blog, and you write with a strong attitude/”writer’s voice.” Love it. Keep posting great recipes!

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