Lemon Cranberry Scones

December 22, 2011

in Breads, Muffins, Cookies, Gluten Free, Recipes, Snacks

I don’t know what got me thinking about scones, but it popped into my head the other day.  I never really thought about scones tasting good as gluten-free.  Oat flour is difficult to make into a ‘dough’.  But somehow these worked and taste awesome, even though the dough was on the sticky side.  I also snuck a couple scoops of whey protein in there too, to make them more of a balanced snack.  This is a smaller batch (makes 6) as I thought it might be a failed attempt.  You could certainly double the batch to get 12 scones. Once I got a bunch of feedback on flavors from the Recipe Club, I decided on Lemon Cranberry (similar to the Starbucks version).  I found this recipe online, and modified it.

Since these turned out good, I’m going to try more variations. I’m thinking Blueberry, White Chocolate Raspberry & a savory one – Cheese, Onion & Herb! 🙂  I’m going to see about adding 1 more scoop of protein (not sure if it will change the texture a lot). Since 1 scone is a serving (they’re large), I wouldn’t mind seeing more protein in there.  Worst case, I’ll eat one with a protein shake for a snack!

Lemon Cranberry Scones (gluten free)

Makes 6 scones

1.5 cups oat flour (just grind oats in your blender)
6 packets Krisda stevia
2 x 30 gram scoops Whey Gourmet protein in vanilla
1 1/2 tsp baking powder
1 Tbsp lemon zest
1/2 tsp sea salt
1/4 cup Craisins (sweetened dried cranberries)  could use frozen cranberries if preferred.
1/3 cup Earth Balance (or cold butter) coconut oil or vegan palm shortening, just make sure its very cold.
1 Tbsp lemon juice
1 Tbsp unsweetened applesauce
1/4 cup + 1 Tbsp unsweetened almond milk (could also use buttermilk) non-fat milk probably won’t work well…too thin.

Preheat your oven to 375 degrees F.  In a large bowl, mix together all the dry ingredients up to sea salt.  Add cold margarine or butter and using a pastry blender or a fork.  Cut the fat into the dry ingredients to make small crumbly pieces. In a separate bowl, add all the wet ingredients. Pour the wet into the dry mixture slowly and mix gently with a fork until it comes together (careful to not overmix). Depending on your climate, you may not need all the liquid, 1 Tbsp or 2 Tbsp might remain. The dough will be fairly wet. Cover your counter with additional oat flour.  Gather the dough into a ball and flatten it out a bit.  Using a sharp knife, cut it into 6 triangles, similar to cutting a pizza.  Place each slice on a cookie sheet lined with parchment paper.  Sprinkle scones with palm sugar or raw sugar (optional). I didn’t find I really tasted the sugar on top, so I’d probably omit next time.

Place in oven and bake at 375 degrees F for 12-13 minutes.  They will remain light in color, but will be firm.

Note: These definitely taste best warm. So the next day, lightly microwave each scone for 15-20 seconds. Cutting in half and toasting them would also work.

Nutrition (per scone)   Calories: 232   Fat: 12 g   Carbs: 23 g   Fiber: 3 g   Sodium: 312 mg   Protein: 10.5 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • http://twitter.com/eatspinrunrpt Angela

    Ooh these sound great! I am curious about adding protein to the recipe too.. I wonder if maybe 1 cup oat flour and 1/2 cup protein would work. Let me know if you experiment with it!

    • http://www.busybuthealthy.com Kristine Fretwell

      Technically 2 scoops is 1/2 a cup, well the 30 gram scoop size that comes with my protein. I did another version already…white chocolate cranberry and in those I added 3 scoops of protein and a bit of extra applesauce. Tasted close to the same, but the next day they were a touch dryer. So hmmm 😉 Kristine Fretwell, Busy But Healthy, http://www.busybuthealthy.com

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