Gluten-Free Lemon Ginger Scones

Ingredients

• 192 g (2 cups)almond flour
• 50 g (1/4 cup)erythritol
• 2 teaspoonsground ginger
• 1/2 teaspoonsalt
• 1/2 teaspoonbicarbonate of soda
• Zest of 1 lemonlemon zest
• 120 ml (1/2 cup)full-fat coconut milk from a can, cold
• 2 largeeggs
• 2 tablespoonslemon juice
• 1/2 teaspoonvanilla
• 1/4 teaspoonlemon extract
• 1/4 teaspoonstevia glycerite
• A littleerythritol, for sprinkling on top
• A little extraalmond flour, for the top
• 1 tablespooncoconut butter
• 1 tablespoonSwerve or powdered erythritol
• 1 tablespoonwater
• 2 teaspoonscoconut oil
• 1/4 teaspoonlemon extract

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Line a baking sheet with baking parchment.

2. 2

   Measure ingredients

   Put the dry ingredients for the scones in a large bowl. Add the wet ingredients to a smaller bowl and blend them well.

3. 3

   Combine the mixture

   Mix the wet ingredients together in the smaller bowl, then add them to the dry ingredients. Beat with a hand mixer and pour the mixture into the centre of the lined baking sheet.

4. 4

   Shape and bake

   Dust the dough lightly with extra almond flour and pat it into an evenly thick circle. Score the top gently into 10 wedge-shaped pieces, sprinkle with a little erythritol and bake for about 25 minutes, until the edges are golden and the centre is cooked through.

5. 5

   Cool the scones

   Take the scones out of the oven and leave them on the baking sheet for 5 minutes. Cut along the scored lines with a sharp knife, then move the pieces to a cooling rack.

6. 6

   Mix the drizzle

   While the scones cool, make the lemon drizzle. If you do not have Swerve, powder the erythritol in a coffee grinder.

7. 7

   Thin the topping

   Gently heat the coconut butter and measure 1 tablespoon into a small bowl. Add the water, lemon extract and coconut oil, then stir thoroughly with a fork or small whisk. Mix in the Swerve; the mixture may turn firm and thick. Microwave it for 10 seconds, stir and check whether it is fluid enough to drizzle. If needed, microwave for another 10 seconds.

8. 8

   Finish the scones

   Use a spoon, fork or small whisk to drizzle the lemon topping over each scone in a pattern you like.

What are lemon ginger scones?

Scones are a familiar American bake, often served for breakfast or alongside a hot drink. This version swaps the usual wheat flour for almond flour and uses lemon and ginger for a sweet, fragrant flavour.

Almond flour gives the dough a tender, moist texture, while the coconut-based drizzle adds a finishing note of lemon. Scoring the circle before baking makes it easier to portion into 10 wedges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 187 calories, 6g protein, 6g carbs, 17g fat.

Almond flour and coconut ingredients contribute much of the fat, while eggs and almond flour provide protein. The small amount of carbohydrate comes mainly from the almond flour and sweeteners; pair a scone with plain yoghurt or fresh berries to round out the serving.

Choosing the ingredients

Almond flour: Use a finely ground flour rather than coarse almond meal for a more even dough. Measure it carefully, as the recipe relies on it for structure.

Coconut milk: Use cold, full-fat canned coconut milk as specified. Stir it before measuring if the contents have separated.

Lemon and ginger: Fresh zest brings a vivid citrus aroma, while ground ginger gives the scones their warm, gently spicy character.

Getting the dough ready

Wet mixture: Blend the eggs, coconut milk, lemon juice and flavourings together before adding them to the dry ingredients. This helps distribute the liquid and flavourings through the almond flour.

Shaping: The dough is softer than a conventional wheat scone dough, so pour it onto the baking sheet and use a light dusting of extra almond flour to make it easier to pat into shape. Keep the circle evenly thick so it bakes at a consistent rate.

Scoring and baking

Scoring: Mark the dough gently into 10 wedges before baking, without cutting all the way through. The lines guide the knife after baking and help make portions more even.

Doneness: The recipe gives about 25 minutes in the oven; look for golden edges and a centre that is cooked through. Let the scones rest on the tray for 5 minutes before cutting, then cool them on a rack.

Making the lemon drizzle

Warm coconut butter: Melt it gently before measuring the tablespoon for the topping. Stir it with the water, lemon extract and coconut oil until combined.

Adjusting the consistency: Powdered erythritol blends into the drizzle more readily than granulated sweetener. If the mixture thickens, warm it in short 10-second microwave bursts, stirring and checking after each one.

Serving ideas

Serve the scones once the drizzle has settled, either on their own or with tea or coffee. Their lemon and ginger flavours also pair well with plain yoghurt or a bowl of fresh berries.

For a more substantial breakfast, add a side with extra protein rather than increasing the amount of sweet topping.

Recipe notes & tips

• Use a piece of baking parchment large enough to lift the scones from the tray if needed.
• Pat the dough to an even thickness so the centre and edges finish baking at a similar pace.
• Score the wedges before baking while the dough is still easy to mark.
• Let the scones rest for the full 5 minutes before cutting to reduce crumbling.
• Warm the drizzle in short bursts and stir between each one to avoid overheating it.

Variations

• More lemon: Add extra lemon zest for a brighter citrus aroma.
• Milder ginger: Reduce the ground ginger for a softer spice note.
• Skip the drizzle: Leave off the topping for a simpler finish.
• Powdered sweetener: Use powdered erythritol in place of Swerve for the drizzle.
• Extra topping: Sprinkle a little more erythritol over the dough before baking.

Common mistakes to avoid

• Uneven thickness: Pat the dough into a level circle so the centre does not lag behind the edges.
• Cutting too soon: Wait 5 minutes after baking before slicing to help the wedges hold together.
• Overheating the drizzle: Use 10-second microwave bursts and stir each time.
• Skipping the score: Mark 10 wedges before baking so the finished scones are easier to divide.
• Using coarse almond meal: Choose finely ground almond flour for a more consistent dough texture.

How to store

Once completely cool, store the scones in an airtight container in the refrigerator for up to 4 days. Warm them briefly in a low oven or microwave before serving; the drizzle may soften as it warms.

Frequently asked questions