Raspberry Lemon Scones

My parents like inviting me over to their house for weekend brunches when Kevin’s not in town.

They say it’s because they miss me and figure I could use some company, but I know it’s just because they’re hoping I’ll bring muffins, cookies, coffee cake, cinnamon buns, or apricot breakfast rolls along with me.

I shouldn’t plead the victim here though. I love spending time with the family and am more than thrilled to bring along new kitchen experiments so they can taste test them before I post the recipe on the blog.

It’s a win, win in my books!

Instead of asking my Mom what she wanted me to bring to our family brunch yesterday, I turned to my sister. She recently went gluten-free and I knew she’d been having a hard time adjusting.

I called her on Friday to ask what treat she wanted me to make for her and she screamed, “RASPBERRY! Muffins, cookies, scones, whole wheat, fiber awesome, buns, anything with raspberries. I miss my Starbucks raspberry scones!”

Whole wheat, fiber awesomeness…

Okay, I think I can work with that!

I realized as I was planning out this recipe that I haven’t made scones in a very, very long time.

What’s up with that? They’re so easy, versatile, filling, and delicious.

… but I told my sister it was a challenge just so that she’d love me more.

I kid, I kid.


Raspberry Lemon Scones
Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 8 scones, 8 servings
Light gluten-free scones with chunks of fresh raspberries and shreds of lemon zest.
  1. Preheat oven to 400F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  2. In food processor place flour, starch, coconut sugar, cream of tartar, baking soda, ground flax, salt. Pulse on and off to combine the ingredients. Add coconut oil and pulse about 15-20 times or until the mixture resembles coarse meal.
  3. Combine the lightly beaten egg, ½ cup milk, vanilla extract and zest. Pour over the flour mixture and process for about 10 seconds.
  4. Scrape the dough into a bowl. Quickly, but gently stir or fold in the raspberries with a spatula.
  5. Sprinkle the baking sheet with a touch of sorghum flour and pat the dough to 8-inch circle, ¾-inch thick. Cut into 8 wedges, keeping the pieces attached.
  6. Brush the top with 1 tablespoon of milk and bake for 12 minutes, remove from the oven, separate the wedges and return to the oven to bake for another 10 minutes.
  7. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
[url:8]View nutrition info[/url]

I couldn’t be happier that berries are back in season! We have a u-pick farm a short drive from here and you’d better believe I’ll be visiting a couple of times this summer.

The ingredients aren’t too complex and are pretty forgiving, too. Feel free to sub out the lemon zest for extract, vegan margarine or organic butter instead of the coconut oil, and I bet you could even play around with replacing the sorghum flour with a 50/50 white rice and brown rice combo. I bet a flax egg (1 tablespoon freshly ground flax mixed with 3 tablespoons of water) would work as a replacement for the egg.

Whisk all your dry ingredients together, then cut in the coconut oil with your food processor.

Pour in the liquid ingredients and pulse until until combined, then drop the mixture into a bowl.

Add your raspberries and mix with your hands or a spatula. I squished them all by accident. I think I was just a bit too excited.

Press the dough out into a circle on your prepared baking sheet. I used a bit of extra sorghum flour here to avoid it sticking too much.

Cut the circle into 8 pieces – I bet you could do 10 or 12 if you wanted smaller portions.

Then top with a bit of milk so that the scones get all crisp and brown.

I baked the scones in the circle like this for 12 minutes, then removed them from the oven, separated, and baked for another 15 minutes.

After the scones had their moment of stardom in my mini studio, I packed them up and we hit the road to my parents house.

My Mom has surrounded their home in the most well kept garden I’ve ever seen. The flowers are blooming, birds were playing in the bird bath, and their grass is as green as could be.

The same cannot be said for my garden.

Green thumbs skip a generation. I totally made up to make myself feel better  Or so I’ve been told.

We spent a bit of time outside before sitting down to a lovely brunch and chatting about what’s going on in everyone’s lives. Our family dynamic has changed so drastically over the years as my sister and I grow older. It’s fun to just chat with my parents like they’re our friends.

Leave it to my sister to be the classiest one at the party. The scones did excite her, but she was mesmerized by that ham!

For those celebrating, I hope you’re all having a fantastic extended weekend… back to the grind for me!

Pin It
The Keto Bundle


  1. I am currently attempting a vegan scone. *sigh*

    these look lovely, and the photos are great – love the pink eyelet! :D

    • That’s the problem in our house, too. When I buy berries I have to hide them from Kevin, it’s a huge problem.

  2. These sound yummy. Yes, can i use some other gluten free flour other than sorghum? And I do have tapioca flour in my cupboard….is that the same as tapioca starch?

    • You should be able to get away with replacing the sorghum with buckwheat, quinoa, rice or teff flours. Tapioca flour and starch are very, very similar. Often their names are used interchangeably. Enjoy!

  3. What u-pick is it that you go to? I am always on the lookout for a good u-pick near Calgary!! I would really like to find one that has strawberries!

  4. mmmm, great recipe! I can’t wait to get some raspberries now :)

  5. We have a u-pick blueberry farm just up the street, when it is open, me and my dad go crazy picking them. They are our family friends so when I go with my dad, they let me eat as much as I please as my dad picks, we leave with a huge bag, and a tummy ache, so worth it, I don’t ever need dinner. Usually we go at least two times a week when it is open, we have a hard time picking enough to freeze for the rest of the summer. Needless to say they are my favourite berry, maybe even fruit. I found a recipe for this exact scone the other day, nice to have it gluten free! Thanks Leanne

    • Come to think of it, I don’t think there was ever a time I left a u-pick without a tummy ache! You’re not alone on that one, that’s for sure. It’s so great that you and your Dad get to spend that time with one another.

  6. Num num…those look so tasty! I notice you use sorghum flour often in your baked goods…can you tell me what it tastes like or is comparable to? Thanks!

    p.s. Luv the new header..the tree is so cute with lots of color!

    • That’s a tough question! Just had a little nibble of another scone just so I could see. It tastes a lot like bran to me. Does that make sense? It has a nutty taste that I just love!

  7. Woop woop look and this fancy shmancy new blog design!! I like it!! :) I also like these scones. I know there are a few u-pick’s near my house and how crazy is it that I haven’t been to any of them yet?! I think I’ll need to change that soon. Sounds like your scones were a hit!

    • Thanks Angela! You need to hit up a u-pick! They’re so fun.

  8. This is an interesting recipe for me as I’ve been trying to figure out a vegan scone, but I’m having trouble getting the right texture. How are these on scone texture? Are they crumbly?

    • I wish I would have tried to make these vegan, too I just didn’t want to have the recipe mess up because I was in a rush to get to my parents’ house. They are the perfect scone texture! I was quite happy with them. Crumbly and amazing!