In addition to accents and Jamie Frasier, there's something else to love about Scotland!

Scones are a fun pastry, commonly found in the UK. I like to think of them as a lightly-sweetened biscuit. A bit on the drier side- they are usually served with coffee or tea and topped with clotted cream or jam.

I enjoy making scones because they seem fun and fancy, but are fairly simple to create. There are so many varieties to consider from sweet to savory. To mark the end of summer, I chose sweet raspberries and a bright lemon flavor.

The toughest thing about scones....ok, well there are two tough things. First, it's best to use frozen grated butter. So, you need to remember to freeze the stick of butter and grate it. Not the most fun task! You can use a food processor to help with the grating, but I have actually broken one trying to grate very cold butter. The second thing is also butter-related. The dough needs to be slightly worked to bring it together and then pat into a disc; however, too much touching is frowned upon. Your warm hand will cause the butter to be too soft. You can combat this by placing the dough in the fridge or even the freezer to chill. Otherwise, the scones will spread when baking.

For this recipe, I knew the frozen raspberries would add some moisture. I was just hoping it wouldn't be too much. Luckily, it turned out to be the perfect amount! I let the dough chill for a bit in the fridge before slicing and baking. The scones spread only a little bit and they are buttery and moist!

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Ingredients in Gluten Free Lemon Raspberry Scones

• Oat Flour
• Gluten Free Flour Blend
• Brown Sugar
• Baking Powder
• Salt
• Butter
• Cream/Milk
• Egg
• Vanilla
• Lemons
• Raspberries
• White Chocolate Chips

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Steps to Make Gluten Free Lemon Raspberry Scones

1. Freeze the butter: Freeze the butter. Then, grate. You can also skip this step and use small cubes of very cold butter.
2. Make Lemon-Infused Sugar: In a large mixing bowl, add the brown sugar. Then, grate two lemons over the sugar. Use clean hands to rub together. Allow to sit for a few minutes.‍
3. Preheat the Oven: Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
4. ‍Mix Dry Ingredients: In the mixing bowl with the lemon zest and brown sugar, add and whisk together the gluten free flour, brown sugar, baking powder, and salt.‍
5. Cut in the Butter: Add the cold butter pieces to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.‍
6. Mix Wet Ingredients: In a separate bowl, whisk together the cream, egg, and vanilla extract.‍
7. Combine: Pour the wet ingredients into the dry ingredients. Next, add the lemon juice. Stir until mostly combined. Then, add the frozen raspberries and white chocolate chips. Carefully mix. The dough will be slightly sticky, but don’t overmix.‍
8. Shape the Dough: Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Use a sharp knife or a bench scraper to cut the dough into 8 wedges. ‍
9. Refrigerate the dough: I prefer to refrigerate the dough for 20 minutes. ‍
10. Bake: Place the scones onto the prepared baking sheet, leaving some space between each one. Sprinkle with sugar. Next, bake for 15-20 minutes, or until the scones are golden brown on top and cooked through.‍
11. Cool: Allow the scones to cool on a wire rack.‍
12. Glaze (Optional): If you want to add a lemon glaze, mix powdered sugar with 1-2 tablespoons of lemon juice until smooth. Use a spoon to drizzle the glaze over the cooled scones.

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Gluten Free Scone Tips

• Use frozen, finely grated butter.
• Touch the dough as little as possible. You want the dough to just come together without the butter becoming too soft.
• Don't overwork the dough. (see above)
• Refrigerate or freeze dough before baking. This helps to keep the scones from spreading. It also makes gluten free dough easier to work with.
• Heavy cream is best- but, buttermilk, milk, and even non-dairy milk works as well.
• Gluten free dough will be a bit stickier. That's ok! Do not add extra flour.

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What is the difference between a scone and a biscuit?

Location, location, location. Scones in the UK are similar to biscuits in the United States. Ok, well...this is only partly true. Scones are made from heavy cream, butter, and eggs. Biscuits, on the other hand, use butter and buttermilk. The texture is also different. Scones are dense and a bit crumbly. Biscuits tend to be lighter and flakier.

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Storing Scones

Store scones in an airtight container on the counter for 3-4 days. You can also store scones in the fridge or freezer.

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Craving more???

Gluten Free Lemon Cookies

Gluten Free Lemon Brownies

Lemon Baked Oatmeal Squares