Dr. Axe > Recipes

Gluten-Free Lemon Ginger Scone Recipe

Gluten free lemon ginger scone recipe - Dr. Axe

Total Time

15 minutes

Serves

6-8

Meal Type

,
,

Ingredients:

  • 2 cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 3 tablespoon of lemon zest
  • 1 tablespoon of fresh, grated ginger
  • 1 egg
  • 3 tablespoon honey

Directions:

  1. Preheat your oven to 375°F.
  2. Blend the almond flour, salt, and baking soda together, and then add the lemon zest, ginger, egg and honey.
  3. Roll batter into a ball and place it on parchment paper.
  4. Flatten the ball of dough into a large circle and slice the dough into triangular pieces.
  5. Place on a baking sheet and separate the scones so they’re about an inch or so apart.
  6. Bake for 7-10 minutes, or until the scones are browned on the outside.

This Gluten Free Lemon Ginger Scone recipe is a great addition to any breakfast or coffee (organic, of course) date and free of refined sugars! Enjoy!


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Comments

14 Comments

  1. Beverly Leslie on

    My diet is so limited that this recipe seems like something I would enjoy. I think I would also add some flax meal to it even though the egg adds moisture. Thanks for posting!

  2. Stella on

    Just tried the scones! I had to add more moisture to be able to do anything with them. I added Greek Yogurt, Ghee and a little lemon juice. This is the first time I’ve baked with gluten free flour so maybe when I get use to it it will be better. I haven’t gotten my almond flour yet so used just a all purpose gluten free. Would that have made the difference in moisture? Otherwise they aren’t bad.

  3. Bekkah on

    I tried a variation on the recipe, I did one cup almond meal, 1 cup rice flour blend with xanthan gum, 3 tbs. coconut flour, chia seeds, lemon juice, extra egg, 3 tbs liquid egg whites, no honey but added stevia. Turned out pretty tasty for a very low sugar scone. I always liked something with my coffee. I also added tsp of baking soda and a couple dashes of Himalayan salt. I find when doing gf recipes, mixing the flour blends is ideal.

  4. Coyote on

    You seem to always use almond flour in your recipes versus an all purpose gluten free flour. Any reasoning behind that? Curious!!

  5. kim on

    What would you think about substituting ginger eo for the fresh ginger? Would 1 drop be the equivalent?

  6. Ruth on

    I just made them and followed the direction as given (except I used dried lemon zest). They are very good…..time for tea!

  7. tinzing on

    Something is missing from this recipe. I had to add water again and again to get to the part where I can make the roll. Failed recipe.

  8. Colly on

    Excited by the ingredients, totally disappointed about the food wastage due to failed recipe. How on earth does that amount of dry ingredients bind together with 1 egg & 3 tablespoons of honey. Impossible! & despite adding fluid they just didn’t stick. Sadly inedible, straight to bin for our attempt

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