Lemon Ginger Scones are a nice low carb treat. Made with almond flour, they are gluten and grain-free, dairy-free, Paleo and have a nice amount of protein to keep your body fueled.
Okay, I have to admit that there are a few things that I miss after starting a low carb lifestyle. I miss crunchy cookies, flaky pie crusts and true biscuits and scones. Those are the textures that are really hard to get right with low carb ingredients. But, we do what we can with what we have, and I have some fantastic quickbread and cake recipes.
And, I have to say that I am feeling good about these Lemon Ginger Scones. They may be missing that true biscuit shortness, but they have a great flavor and are more substantial than a regular cake - they are more biscuity. (That's a real word, right?) I feel quite comfortable calling them a low carb, gluten-free scone! And the lemon-ginger combination is a winner.
The first time I had a scone was when I was 22; I was in college and my parents took me to London for my Spring Break. We went to visit a castle or a great house and stopped at a little shop that specialized in afternoon tea. I have never forgotten the scones served with jam and clotted cream. They were wonderful.
I made scones for my husband after we got married, but he has savory taste buds, so I only made them a few times. It's a good thing I have kids. Old things become new through the eyes of a child. I frequently make scones for my kids, serving them as part of their breakfast or as an afternoon snack. They are always excited to have them and so am I!
These lemon ginger scones are topped with a lemon drizzle that makes them even better. I like them with a little ginger whipped cream. Don't do dairy? Then enjoy them with my Blueberry-Lime Chia Seed Jam. They are fabulous together. Now, where's that recipe for homemade clotted cream?
If you are looking for a nice spice muffin, try the Low Carb Apple Cardamom Crumb Muffins - they're good with everything.
Lemon Ginger Scones are 3 net carbs per serving
[Disclosure: This recipe contains affiliate links.]
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 coconut milk full fat from a can - cold
- 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
- almond flour a little extra almond flour for 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. Line a baking sheet with a piece of parchment paper.
- Into a large bowl, measure the dry ingredients for the lemon ginger scones. In a smaller bowl, add the wet ingredients and blending well.
- Mix all of the wet ingredients together in a smaller bowl and add them to the dry ingredients.* Mix the ingredients together with a hand mixer and pour onto the middle of the parchment on the sheet pan.
- Sprinkle the dough lightly with a little extra almond flour and pat lightly into a circle, making sure that it is an even thickness. Gently score the top of the dough into 10 wedge shaped pieces. Sprinkle the top with a little erythritol and bake until the edges of the lemon ginger scones are golden brown and the middle is cooked through, about 25 minutes.
- Remove from the oven and let cool on the pan for five minutes before cutting with a sharp knife. Transfer to a cooling rack.
- To make the Lemon Drizzle: While the lemon ginger scones are cooling, mix the lemon drizzle. If you don't have any Swerve, powder the erythritol in a coffee grinder.
- Gently heat the coconut butter and measure 1 tablespoon into a small bowl. Add the water, lemon extract and coconut oil, stirring together completely with a fork or a small whisk. Add the Swerve and blend. It will probably become hard and thick. Put it in the microwave for 10 seconds, stir and see if it is runny. If not, zap it again for another 10 seconds. It should be thin enough to drizzle over the scones.
- Drizzle the lemon topping with a spoon, fork or small whisk onto the top of each lemon ginger scone, in a pleasing pattern.
Notes
Nutrition
Stacey
This was my first attempt at low carb baking, as I am on a keto diet. Thank you Kim! You are amazing and so are these scones!!! Also, the Blueberry-Lime Chia Jam rocked! Thank you! Thank you! Thank you!
Kim
Stacy, what a nice comment. I thank YOU! I'm glad you liked the recipe. I have to agree with you about the jam - I love it! Thanks so much for your kind comments. Have a great week! -Kim
Sarah
Hi. I wanted to know if these could be formed more like traditional scones in the little balls. Kind of like american biscuits. Or do they have to be done in the cake shape?
Kim
Hi Sarah. The dough is a little sticky to be cut with a biscuit cutter, but you could drop the dough into one of those mini-scone pans. I'm not sure how rolling it into a ball would work. You could try, making sure that you keep it "floured" well and then flatten slightly with a flat bottomed glass for a biscuit feel? I personally would go for a drop-biscuit. Let me know what you end up doing and how they turn out. You can always send me photos or emails to kim [at] lowcarbmaven [dot] com or tag @lowcarbmaven on Instagram to show me. Have a great week! -Kim
Annette
They taste fantastic. Hubby loved them. I do have a question is the dough supposed to be soft and wet? I also used swerve for my sweetener and baked on a silpat. They were soft kinda cake like. Was wondering if I measured wrong . Will make again and try lemon oil,vs lemon extract. Thanks for sharing such a yummy recipe.
Kim
Hi Annette. It shouldn't be liquidy, but it is a soft dough. You can add a little more almond flour to it next time if you want. Actually, I remember being able to pat it into a circle after scraping it out of the bowl. Because these are low carb ingredeints, there will be a cake-like texture, but mine were a little stiffer, so yeah, try adding a little more almond flour and see if that works for you. Also, if the canned coconut milk is cold, the dough will be just a little more stiff. The lemon oil sounds nice. I will have to get some. Have a nice week! -Kim
Kate
I made these last night....along with the blueberry-lime-chia jam. Oh, my.... so yummy! I love the sweet/tartness of the jam. The scones are lovely, and I didn't bother with the glaze as the jam added enough sweetness to the top. Well done!!
Kim
Oh Kate! You absolutely made my day! I am so happy you enjoyed both recipes. I, too, loved the jam on the scones and I thought they were a good combination. Thanks for the nice comment. Have a nice day! -Kim
edna weddell
oh I am sorry I forgot to rate the recipe.......lemon---ginger scones
Kim
Thank you, Edna. (wink) -Kim
edna weddell
hello kim..............I mentioned on your comment under the lemon--ginger scones that I would let you know how they worked out...........well here I am.............first let me tell you that I did not have a lemon for the zest but made them anyways and I found them perfectly scrumptious.......definitely will be in my make again and again section of my cookbook........I could not wait till they were cold so had one when they were slightly warm.....I am a scone fanatic and eat them everyday for breakfast or lunch and sometimes as an evening snack......thanks for sharing this wonderful recipe.......looking forward to more and more
Kim
Edna-
Thanks for taking the time to let me know that the recipe worked for you and that you enjoyed the scones. You have absolutely made my day! I'm always a little nervous because personal taste can be so subjective. I'm looking forward to seeing you around. -Kim
Mira
they look awesome but I have a question I don't have erythritol where I live can i use Splenda instead ? Hoping u answer so that I can go and make them PS.i live in Egypt
Kim
Hi Mira. Yes, I would imagine that you could use Splenda, although I haven't tried it. I find that using Splenda in baked goods makes them a little mushy? I think your scone would be a little sweeter with the Splenda. You can also substitute Xylitol (which I prefer over erythritol). Can you get the Stevia Glycerite? If not, try using 1 cup of Splenda and let me know how they turned out! Thanks so much.
-Kim
PS. I order both my erythritol and stevia glycerite from Amazon. Maybe you have a mail order company that ships to your home?
Julie
Can you substitute Stevia or Monk Fruit?
Kim Hardesty
Yes. Substitute per your taste. -Kim
Carolyn
These look divine. I am sharing on The Low Carb Test Kitchen today. I think you may have emailed me about something recently, the name of your blog is familiar. But I get a LOT of email and I think it got misplaced. Can you reach out to me again? Thanks, Carolyn
Kim
Hi Carolyn. What a pleasant surprise and nice compliment. No problem, I am SURE you get a lot of email. Thanks for stopping.
-Kim
~ Carmen ~
These look stunning -- like too pretty to eat. I like that you baked them before cutting, usually it's the other way around with scones. It looks so fresh.
Kim
Thanks Carmen! I appreciate your compliment.
PS. I am obsessed with the podlings on your site, too!
-Kim
Caroline Haynes
Followed recipe and have been making a lot of Keto scones from different sites. This was however way to sloppy to try to form or cut - so I greased an iron frying pan and put in and leveled and I hope it comes out.