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
Lemon Ginger Scones
- 2 cups Honeyville Almond Flour
- 1/4 cup erythritol
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- lemon zest from 1 lemon
- 1/2 cup coconut milk full fat from a can - cold
- 2 large eggs
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla
- 1/4 teaspoon lemon extract
- 1/4 teaspoon stevia glycerite
- a little erythritol for sprinkling on top
- a little extra almond flour for the top
- 1 tablespoon coconut butter
- 1 tablespoon Swerve or powdered erythritol
- 1 tablespoon water
- 2 teaspoons coconut oil
- 1/4 teaspoon lemon extract
- 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.