Gluten-free Goodie of the Week: Raspberry scones with lemon drizzle icing

Sep 14, 2012 at 12:00 p.m. ET

With just the right amount of crumble and some fruit, these raspberry scones with lemon drizzle icing are the perfect gluten-free treat for breakfast or brunch (or anytime in between)!?

Gluten-free Goodie of the Week: Raspberry Scones with Lemon Drizzle Icing

Scones can sometimes conjure up images of dense, dry, biscuit-type offerings with not much in the way of sweetness. Hasn't everyone had one of those "blah" versions? Never fear with this recipe. The added raspberries and touch-of-sweet icing are just what you need to keep these scones delightful!

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.

Easy to make and enjoy

Thanks to Glutino's Gluten-Free Pantry products, making these is as pleasant as eating them! Their Muffin & Scone mix is not only convenient for baking goodies, but it's versatile, too. You can add fruit, nuts or the topping of your choice when you pull this mix from the cupboard. These scones are spectacular!

Fond of raspberries? Try this recipe for chocolate mousse with raspberries and cream > >

Raspberry scones with lemon drizzle icing

Yields 15


For the icing

  • 2 cups confectioners' powder
  • 1/2 cup fresh lemon juice
  • Zest from 1/2 lemon
  • 1 tablespoon butter

For the scones

  • 1 box Gluten Free Pantry Muffin & Scone mix
  • 1 stick cold, unsalted butter, cut into small pieces
  • 1 egg
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 2 teaspoons cider vinegar)
  • 1-1/2 cups fresh raspberries (you could use frozen raspberries, thawed)
  • Extra buttermilk for topping
  • Parchment paper


For the icing

  1. Whisk together the lemon juice and confectioners' sugar. When mixed, add the lemon zest and butter and microwave for about 15 seconds.
  2. Whisk all together until smooth and set aside.

For the scones

  1. Preheat your oven to 375 degrees F.
  2. Use a fork or pastry cutter to cut the butter into the scone mix until it resembles a coarse meal.
  3. Combine the egg and the buttermilk together in a small bowl. Add it to the dry ingredients and mix until thoroughly combined.
  4. Gently fold in the raspberries.
  5. Line baking sheets with the parchment paper and scoop the batter out in one-quarter cup batches and place on the baking sheets.
  6. Brush the tops with a bit of the extra buttermilk and bake for about 15 minutes or until lightly golden.
  7. Allow the scones to cool to room temperature on a cooling rack, then drizzle them with the icing. Allow the icing to harden a bit before serving.

You'll love these tasty treats!

More gluten-free goodies to try

Lemon meringue pie
Brownies with caramel, almond and sea salt frosting
Classic, crispy treats