Lemon Ginger Scones are a delightful low-carb treat. Made with almond flour, they’re gluten- and grain-free, dairy-free, Paleo-friendly, and provide a good amount of protein to keep you satisfied.
There are a few textures I miss since switching to a low-carb lifestyle: crunchy cookies, flaky pie crusts, and true biscuits and scones. Those delicate, flaky textures are tough to replicate with low-carb ingredients. Still, with almond flour and a few tricks, I’ve developed several excellent quickbreads and cakes that come close.
These Lemon Ginger Scones are one of those successes. They might not have the exact short, crumbly texture of a traditional scone, but they have a satisfying “biscuity” feel—substantial, tender, and full of flavor. The lemon-ginger pairing is bright and warming, making these scones a tasty option for breakfast, snack time, or a light dessert.
I first tasted a classic scone on a trip to London when I was 22. Afternoon tea at a small shop near a great house introduced me to scones with jam and clotted cream—an experience I still remember. Since then I’ve made scones at home for family; while my husband prefers savory flavors, my kids enjoy sweet scones for breakfast or snacks, which keeps me motivated to refine my recipes.
These lemon-ginger scones are finished with a simple lemon drizzle that enhances their flavor. I like serving them with a lightly spiced ginger whipped cream, but if you avoid dairy, a fruit jam such as blueberry-lime chia jam is a great alternative. The combination is bright, slightly tangy, and very satisfying.
Lemon Ginger Scones — about 3 net carbs per serving
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Gluten-Free Lemon Ginger Scones
Ingredients
Lemon Ginger Scones
- 2 cups almond flour
- ¼ cup erythritol
- 2 teaspoons ground ginger
- ½ teaspoon salt
- ½ teaspoon baking soda
- lemon zest from 1 lemon
- ½ cup full-fat coconut milk (cold, from a can)
- 2 large eggs
- 2 tablespoons lemon juice
- ½ teaspoon vanilla
- ¼ teaspoon lemon extract
- ¼ teaspoon stevia glycerite
- a little erythritol for sprinkling on top
- a little extra almond flour for dusting the top
Lemon Drizzle
- 1 tablespoon coconut butter
- 1 tablespoon Swerve (or powdered erythritol)
- 1 tablespoon water
- 2 teaspoons coconut oil
- ¼ teaspoon lemon extract
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the dry ingredients for the scones. In a smaller bowl, whisk the wet ingredients together until blended.
- Add the wet ingredients to the dry and mix until combined. A hand mixer works well. Spoon the dough onto the center of the parchment-lined sheet pan.
- Lightly dust the dough with extra almond flour and pat it into an even circle. Gently score the top into 10 wedge-shaped pieces. Sprinkle with a bit of erythritol. Bake until the edges are golden and the center is set, about 25 minutes.
- Remove from the oven and let cool on the pan for 5 minutes, then cut along the scored lines and transfer to a cooling rack.
- To make the lemon drizzle: while the scones cool, prepare the topping. If you don’t have powdered sweetener, pulse erythritol in a spice grinder or coffee grinder until fine.
- Warm the coconut butter and measure 1 tablespoon into a small bowl. Add the water, lemon extract, and coconut oil and whisk until smooth. Add the powdered sweetener and whisk. If the mixture becomes too thick, microwave in 10-second bursts until it’s thin enough to drizzle.
- Drizzle the lemon topping over each scone in a pleasing pattern and allow it to set briefly before serving.
Notes
Most low-carb baked goods can be made in one bowl, but I prefer mixing wet ingredients separately to ensure they are well blended before combining with the dry.
Nutrition Facts
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