These homemade gluten free raspberry orange scones are filled with fresh raspberries and citrus zest. Drizzled with orange glaze for an extra indulgent treat that will have your taste buds doing the happy dance. The perfect breakfast or brunch scone that can also be made dairy free!
Gluten Free Scones
I used to think scones weren't for me because I could not find a gluten free recipe that lived up to my expectations. They were either too dry, crumbly or just not flavorful. That is, until I made these gluten free raspberry orange scones. Now I’m pretty sure I’ll be making these throughout the entirety of spring and summer.
Scones are perfect for a spring occasion like Easter, Mother’s Day, wedding shower, or baby shower. They’re also tasty with a cup of coffee or tea!
Ingredients for Raspberry Orange Scones
Scones:
- almond milk
- lemon juice
- gluten free rolled oats
- gluten free 1 to 1 baking flour
- brown sugar
- baking powder
- baking soda
- salt
- egg
- vegan butter or ghee
- vanilla extract
- raspberries
- orange zest
Orange Glaze:
- powdered sugar
- vanilla extract
- orange juice
How to make Gluten Free Raspberry Orange Scones
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, mix together the almond milk and lemon juice. Set aside.
- Next, mix together the oats, flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a cavity in the center of the flour mixture and add the almond milk and lemon juice mixture, egg, softened butter, and vanilla extract. Use a spatula to chop and stir everything together. The dough should look a little crumbly but not wet. Next, fold in the raspberries and orange zest. The dough should stick together and easily form a disk at this point. If the dough is too dry, you can try adding a small amount of almond milk.
- Place the dough onto the prepared baking sheet. Form the dough into a circle disk about ¾ inch thick. Use a sharp knife or pizza cutter and cut 10 wedges.
- Bake for about 10-15 minutes, until scones are lightly brown at the edges and tester comes out clean. My oven takes about 12 minutes.
- Meanwhile, make the orange glaze. Whisk together the powdered sugar, vanilla and orange juice. Add the orange juice at small increments to reach desired smooth consistency.
- Once the scones are baked and cooled, drizzle the orange glaze on top. Enjoy!
How to store
Let the raspberry orange scones cool completely before placing in an airtight container. Store in the fridge for up to 3 days. Alternatively, you can freeze these scones for up to a month in the freezer.
Is this recipe gluten free and dairy free?
You can easily make this recipe gluten free and dairy free. The recipe calls for all gluten free ingredients, just make sure that your oats are certified gluten free. Simply use vegan butter instead of ghee to make these scones dairy free.
More Brunch Recipes:
- Gluten Free Strawberry Almond Baked Oatmeal
- Goat Cheese Crustless Quiche
- Dairy Free Bacon Broccoli Frittata
- No Bake Triple Berry Pie
- Savory Dutch Baby Pancake
- Blueberry Lemon Baked Donuts
Thank you so much for checking out this recipe! If you’ve enjoyed this recipe or any of my others, please leave a review and comment below. Also feel free to tag @withsweethoney on Instagram and follow us on Pinterest. I love seeing all of your creations!
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Gluten Free Raspberry Orange Scones
Ingredients
- ⅓ cup almond milk
- 1 tsp fresh lemon juice
- 1-¼ cup gluten free rolled oats
- 1-½ cup gluten free 1-to-1 baking flour
- ½ cup brown sugar
- 1-½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- 1 egg
- ½ cup vegan butter or ghee, softened and broken into pieces
- 1 tsp vanilla extract
- ½ cup raspberries
- 1 tbsp orange zest
Orange Glaze
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1-3 tbsp fresh orange juice
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, mix together the almond milk and lemon juice. Set aside.
- Next, mix together the oats, flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a cavity in the center of the flour mixture and add the almond milk and lemon juice mixture, egg, softened butter, and vanilla extract. Use a spatula to chop and stir everything together. The dough should look a little crumbly but not wet. Next, fold in the raspberries and orange zest. The dough should stick together and easily form a disk at this point. If the dough is too dry, you can try adding a small amount of almond milk.
- Place the dough onto the prepared baking sheet. Form the dough into a circle disk about ¾ inch thick. Use a sharp knife or pizza cutter and cut 10 wedges.
- Bake for about 10-15 minutes, until scones are lightly brown at the edges and tester comes out clean. My oven takes about 12 minutes.
- Meanwhile, make the orange glaze. Whisk together the powdered sugar, vanilla and orange juice. Add the orange juice at small increments to reach desired smooth consistency.
- Once the scones are baked and cooled, drizzle the orange glaze on top. Enjoy!
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