Description
Delicious and gluten-free lemon chia scones, perfect for any time of the day.
Ingredients
Scale
- 1/3 cup coconut oil, solid
- 2 cups gluten-free flour (I use Bob’s Red Mill gluten-free 1-to-1 flour)
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 tbsp chia seeds
- 1/2 tsp salt
- 1/2 cup Greek yogurt (or coconut yogurt, if dairy-free)
- 2 tbsp almond milk (or milk of choice)
- 2 tbsp lemon juice
- Zest of 2 lemons
- 1/2 cup powdered sugar (for glaze)
- 1 tbsp lemon juice (for glaze)
- 1 tbsp water (for glaze)
Instructions
- Measure out your coconut oil and place it in the fridge. Preheat your oven to 350°F and line a pan with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, chia seeds, and salt.
- In a separate bowl, mix the Greek yogurt, almond milk, lemon juice, and zest until well combined.
- Remove the coconut oil from the fridge and cut it into small, pea-sized pieces. Add these to the dry ingredients.
- Add the wet ingredients to the dry ingredients and stir to form a crumbly dough.
- Pour the scone dough onto the baking pan and press it together into a large disc, about an inch tall.
- Using a sharp knife, cut the dough into either 6 or 8 scones and space them apart on the pan.
- Bake for 15-17 minutes until the tops are set and feel solid when pressed.
- Whisk together the lemon glaze ingredients in a small bowl until smooth.
- Let your scones cool, then top them with the lemon glaze and enjoy!
Notes
- Store any leftovers in an airtight container.
- These scones can be enjoyed fresh or toasted.
- Adjust the sweetness of the glaze to your liking.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg