Saturday Night’s Alright for Making Scones

I’ve been on a bit of a baking spree lately and for the last week I’ve been craving lemon scones. Last night was a cold and snowy so I couldn’t think of a better time to do some baking.

Gluten Free Lemon Cranberry Scones

1 Cup Sorghum Flour
1 1/2 Cups White Rice Flour
5 tsp Baking Power
2 tsp Xanthan Gum
1/2 Cup Coconut Oil
1/4 Cup Honey
2 Large Eggs
1 Tbsp Lemon Rind
1/3 Cup Lemon Juice
1/2 Cup Rice Milk
3/4 Cup Dried Cranberries

Preheat oven to 375 degrees.

In a large bowl, mix together dry ingredients. Cut in coconut oil using a pastry blender (or large fork if you don’t have one).

Add dry ingredients to wet mixture and stir with a spatula for minute or two, until ingredients are well combined. Fold in cranberries.

Spoon onto a parchment lined baking sheet and bake for 35 minutes.

Makes 6 scones.

These turned out quite well considering they’re wheat free and sugar free. Also this was the first time I’d ever used coconut oil as a substitute for butter and it worked out just fine. My only complaint was a slight gritty aftertaste that I find often happens with baked goods made with rice flours. I think I might try using some tapioca flour instead next time.

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  1. If you mix cornstarch and/or tapioca starch with the rice flour the grittiness improves imensely. You can either do equal parts of all 3 or often to make things more whole grain and less starchy I’ll do 2 parts brown rice flour and 1 part of one of the starches.

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