I have always loved scones, especially when I was living in Barnstaple, Devon, and ate them with dollops of clotted cream, but I always found them a tad stodgy. These wheat free scones are lighter and the lemon zest brings another element to them.
Wheat Free Lemon Scones – low carb
They don’t rise as much as traditional scones, but you will become accustomed to them being a little thinner. I have changed how I roll out scones, pie crusts etc now that we are wheat free.
I wish I had discovered this method years ago. Just get 2 sheets of baking paper, place the mixture that needs rolling out in between the sheets.
Roll out using a rolling pin, or wine bottle (when we were away recently, our apartment didn’t have a rolling pin and a wine bottle worked a treat). This method saves so much mess and time.
Usually you add flour onto the bench, it flies everywhere when you roll the dough out, and as you gather all the remaining leftovers to roll out again, more flour gets incorporated. By the end of the rolling out process, your dough has become quite stodgy and hard to work with because of all the added flour each time.
The way I have discovered is mess free, no almond flour or coconut flour required to stop the dough from sticking to the bench, and to gather up the remaining dough ‘bits’, just throw them back in the middle of the baking sheets and they magically come together (added bonus – no dough in your jewellery which I always forget to take off).
Wheat Free Lemon Scones
- Place the softened butter and sweetener in a mixing bowl, and cream together until light and fluffy.
- Add the egg and mix again.
- Add the remaining ingredients and mix until combined, then leave for the coconut flour to thicken while you prepare the baking tray.
- Grease the baking tray with butter then line with baking paper (the butter just stops the baking paper from moving around when placing the tray in the oven).
- Give the mixture another stir then place the scone mixture in between 2 sheets of baking paper to roll out to about 2 cm thick.
- Using a round cookie cutter, or drinking glass of the desired size, cut out the scones and place each one on the prepared baking tray. After cutting out as many scones as you can, gather the remaining mixture into the centre of the baking paper and roll out again. Repeat until all the mixture has been cut.
- Bake at 180C/ 350F for 12-15 minutes.
To see more recipes, take a look at my recipe search. All recipes are low carb, gluten free, sugar free and grain free. Many are paleo, primal and LCHF friendly.
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