Gluten-Free Lemon Raspberry Scones

Gluten-free baking can feel tricky, especially when you’re managing IBS and following a low FODMAP diet. These lemon raspberry scones prove you don’t have to miss out on tender, flaky pastries that are safe for your digestive system. This recipe uses simple gluten-free ingredients and gentle flavours that won’t trigger symptoms whilst delivering the satisfying texture you expect from homemade scones.

This guide suits beginners with basic baking experience. You’ll need about 45 minutes total, including 30 minutes of prep and 15 minutes of baking time. The techniques are straightforward, though gluten-free dough behaves differently than traditional scone dough. We’ll walk you through each difference so you know what to expect.

You’ll need a gluten-free flour blend, cold lactose-free butter, fresh raspberries, a lemon, and basic baking tools. Most ingredients are available at regular supermarkets. By the end, you’ll have eight tender, golden scones with bright citrus notes and juicy raspberry pockets that fit perfectly into your low FODMAP breakfast or snack routine.

Jump to the recipe

Why gluten-free lemon raspberry scones work for IBS

Traditional scones contain wheat flour, which includes high FODMAP fructans that trigger IBS symptoms. Gluten-free flour blends eliminate this problem entirely. Most commercial gluten-free blends use rice flour, potato starch, or tapioca starch as their base. These ingredients sit comfortably within low FODMAP serving sizes and don’t irritate sensitive digestive systems.

The butter in this recipe needs to be lactose-free or replaced with a suitable alternative. Lactose causes issues for many people with IBS, but lactose-free butter provides the same rich flavour and flaky texture without the digestive distress. You can also use firm coconut oil if you prefer a dairy-free option.

Lemon and raspberry are both IBS-friendly choices. Lemons are low FODMAP in typical serving amounts, and their bright acidity balances the sweetness beautifully. Raspberries are safe up to 60 grams per serving, which works perfectly for scones where the fruit is distributed throughout the batch. The natural pectin in raspberries also helps bind gluten-free dough, creating better structure.

Regular scone recipes often include milk or cream, which adds lactose. This recipe uses lactose-free milk or a plant-based alternative like almond milk (in small quantities). The result is a tender crumb that doesn’t compromise your digestive comfort whilst still delivering proper scone texture.

Gather your ingredients and essential tools

Start with 280 grams of gluten-free flour blend. Look for blends that include xanthan gum or guar gum, as these binders replace the structure that gluten normally provides. If your blend doesn’t include a binder, add half a teaspoon of xanthan gum to the dry ingredients.

You’ll need 60 grams of cold lactose-free butter, cut into small cubes. Keep it in the fridge until you’re ready to mix. Cold butter creates steam pockets during baking, which gives scones their characteristic flaky layers. Room temperature butter won’t achieve the same effect.

Measure out 60 grams of fresh raspberries. Frozen raspberries work too, but don’t thaw them before adding to the dough. Thawed berries release too much liquid and can make your scones soggy. One medium lemon provides both zest and juice. You’ll need the zest of the whole lemon and about two tablespoons of juice.

Additional ingredients include 50 grams of caster sugar, two teaspoons of baking powder, a quarter teaspoon of salt, one large egg, and 80 millilitres of lactose-free milk. For brushing the tops, set aside one tablespoon of milk and a teaspoon of sugar.

Gather these tools before you begin. A large mixing bowl holds your dry ingredients. A pastry cutter or two knives help you cut butter into the flour. If you don’t have a pastry cutter, use your fingertips to rub the butter into the flour, working quickly so your hands don’t warm it too much. You’ll also need a baking sheet lined with parchment paper, a sharp knife or bench scraper for cutting, and a zester or fine grater for the lemon.

Prepare the gluten-free scone dough

Preheat your oven to 200°C (180°C fan). This temperature creates the quick burst of heat that helps scones rise properly. Line your baking sheet whilst the oven heats.

Combine the gluten-free flour, sugar, baking powder, and salt in your large mixing bowl. Whisk these dry ingredients together for about 30 seconds. This distributes the baking powder evenly and prevents pockets of bitter flavour in your finished scones.

Add the cold butter cubes to the flour mixture. Use your pastry cutter or fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs. You should see pea-sized pieces of butter throughout. This takes about three minutes. Don’t overwork it. Those visible butter pieces will create flaky layers when they melt during baking.

Zest your lemon directly over the bowl using a fine grater. The oils from the zest are fragrant and add bright citrus flavour. Stir the zest through the mixture. In a separate small bowl, whisk together the egg, lemon juice, and lactose-free milk. Pour this liquid into the flour mixture.

Stir gently with a fork until the dough just starts to come together. It will look shaggy and a bit dry. This is normal for gluten-free dough. Add your raspberries now and fold them in with just a few gentle turns. The dough should form a rough ball but might still have some dry patches. Don’t overmix. Gluten-free scones become gummy when overworked, and you’ll lose the tender texture you’re aiming for.

Turn the dough out onto a clean work surface lightly dusted with gluten-free flour. Gently pat it into a circle about two centimetres thick. If the dough feels too wet and sticky, dust your hands with a bit more flour. If it’s too dry and cracking badly, drizzle one tablespoon of milk over it and gently work it in.

Success check

Your dough should hold together when pressed but still feel slightly crumbly. You should see streaks of butter and whole raspberries distributed throughout. The dough won’t be smooth like traditional scone dough, and that’s exactly right for gluten-free baking.

Shape and bake your lemon raspberry scones

Cut the dough circle into eight wedges using a sharp knife or bench scraper. Press straight down rather than dragging the knife through. Dragging seals the edges and prevents good rise. If any raspberries get crushed during cutting, that’s fine. They’ll create pretty pink streaks in your baked scones.

Transfer each wedge to your prepared baking sheet, spacing them about five centimetres apart. They’ll expand slightly during baking. Brush the tops with the reserved tablespoon of milk using a pastry brush or your fingertips. This creates a golden finish. Sprinkle the teaspoon of sugar over the tops for a subtle sweet crunch.

Bake for 15 to 18 minutes. Watch for these visual cues that tell you they’re done. The tops should turn golden brown, and the edges should look set and slightly darker. The scones will feel firm when you gently press the top. A toothpick inserted into the centre should come out clean or with just a few moist crumbs.

Remove the baking sheet from the oven and let the scones cool on the sheet for five minutes. This brief rest helps them set without becoming soggy. Transfer them to a wire rack to cool completely, or serve them warm. The texture is best whilst they’re still slightly warm, when the outside is crisp and the inside is tender.

Tips for golden tops and tender interiors

Don’t skip the milk wash. It makes a visible difference in colour and helps the sugar stick. If your scones are browning too quickly on top but still feel soft, tent them loosely with foil for the last few minutes of baking. This protects the surface whilst the centres finish cooking.

Oven temperatures vary. If your scones spread too much and look flat, your oven might be running cool. Use an oven thermometer to check. If they’re browning very quickly but staying raw inside, your oven runs hot. Reduce the temperature by 10°C and bake a bit longer.

Troubleshoot common gluten-free scone issues

Crumbly texture happens when the dough is too dry or when you’ve used a flour blend without enough binding power. If your scones fall apart when you bite into them, add an extra tablespoon of liquid next time. You can also add a quarter teaspoon of xanthan gum to blends that don’t include it.

Dry scones result from overbaking or too much flour. Gluten-free baking is sensitive to precise measurements. Use a kitchen scale rather than measuring cups for accuracy. If you’ve already baked dry scones, serve them with lactose-free cream or a suitable spread to add moisture back.

Scones spreading too much during baking means your butter was too warm or your oven wasn’t hot enough. Make sure your butter stays cold until it goes into the oven. Check your oven temperature with a thermometer. You can also chill the shaped scones on the baking sheet for 10 minutes before baking. This firms up the butter and helps them hold their shape.

Raspberries bleeding into the dough creates pink or purple streaks. This happens when berries are too soft or have been overmixed. Use firm, fresh raspberries when possible. If using frozen, add them whilst still frozen and fold very gently. Some bleeding is normal and doesn’t affect flavour. It actually looks quite appealing in the finished scones.

Adjustments for different flour blends

Different gluten-free flour blends absorb liquid differently. Rice-based blends tend to be drier and might need an extra tablespoon of milk. Blends with sorghum or oat flour (check that oats are certified gluten-free and low FODMAP safe for you) hold moisture better and might need slightly less liquid. Make notes about which blend you use so you can adjust next time.

At high altitudes, reduce the baking powder by a quarter teaspoon and increase the liquid by one tablespoon. The lower air pressure at altitude affects how baked goods rise and how quickly they dry out.

Store and serve your FODMAP-friendly scones

Store cooled scones in an airtight container at room temperature for up to two days. Layer parchment paper between them if you’re stacking multiple scones. This prevents them from sticking together or becoming soggy from trapped moisture. They’ll stay freshest if you wait to add any toppings until just before serving.

For longer storage, freeze the scones. Wrap each one individually in cling film, then place them all in a freezer bag. They’ll keep for up to three months. Frozen scones thaw at room temperature in about an hour, or you can warm them in a 160°C oven for 10 minutes straight from frozen.

Reheat refrigerated or day-old scones in a 160°C oven for five to seven minutes. This refreshes the texture and makes them taste freshly baked. Avoid microwaving, which makes them tough and rubbery. If you must use a microwave, heat for just 10 to 15 seconds on medium power.

Low FODMAP serving suggestions

Serve these scones with lactose-free whipped cream or clotted cream. A dollop of cream adds richness without triggering symptoms. Check that any jam or preserve you use is low FODMAP. Strawberry jam works well, as strawberries are low FODMAP up to 140 grams. Avoid honey or high-fructose sweeteners in your accompaniments.

These scones pair beautifully with tea or coffee for breakfast or afternoon tea. They’re substantial enough to serve as a snack on their own. The lemon flavour is bright enough that they don’t need much adornment. A simple dusting of icing sugar (check it’s pure icing sugar without added glucose) makes them look elegant for guests.

You can enjoy these as part of a low FODMAP breakfast alongside scrambled eggs and a small portion of spinach. The combination of protein, carbohydrate, and a touch of fruit creates a balanced meal that supports your digestive health whilst satisfying your morning hunger.

With these techniques, you’ll consistently produce tender, flavourful gluten-free scones that respect your dietary needs. The bright lemon and sweet raspberry combination proves that IBS-friendly baking doesn’t mean sacrificing taste or texture. These scones work for everyday breakfast, special occasions, or any time you want a comforting homemade treat that won’t upset your stomach.