Raspberry Lemon Scones with Coconut Vanilla Cream


Full of raspberries, flaky and decadent served with coconut cream or on their own, these scones are a perfect for breakfast or afternoon tea.

Yield: 8 scones

Prep time: 10 minutes (+ Time to chill coconut milk – see below)

Bake time: 20-25 minutes



1 flax egg

1 cup sorghum flour (I used Bob’s Red Mill variety)

1 cup gluten free flour (I used Bob’s Red Mill variety)

zest of 1 lemon

2 tsp baking soda

1/4 tsp sea salt

1/4 cup coconut sugar or unrefined cane sugar

1/2 cup room temperature coconut oil (not liquid)

1/2 cup almond milk

1/4 cup lemon juice (approx. juice of 1 lemon)

1 cup frozen raspberries

For Coconut Vanilla Cream:

1 can full fat coconut cream or coconut milk (refrigerate for 2 hours minimum)

1 tsp vanilla bean paste (or substitute with 1 vanilla bean pod or 1 tsp vanilla extract)



  1. Preheat oven to 400 degrees F. Take a large baking sheet and line with parchment paper and set aside.
  2. In a small bowl make flax egg by whisking together 1 Tbsp of ground flaxseed and 3 Tbsp of water. Set it aside.
  3. In a large mixing bowl, add sorghum and gluten free flours.  Add grated lemon zest to the flour and mix.
  4. Next add the baking soda, sea salt, and sugar to the flour mixture. Whisk to incorporate.
  5. Add coconut oil to the flour mixture and use a pastry cutter (or your hands) until only pea sized bits of the coconut oil remain in the flour.
  6. In a separate bowl, add the almond milk and lemon juice. You’ll notice the milk will curdle a little bit – this is a good thing! Then add the flax egg.
  7. Pour almond milk mixture into flour mixture and gently mix together. Be careful not to over mix.
  8. Add raspberries to the mix by folding them in gently.
  9. Transfer your dough to a floured surface – use either gluten free or sorghum four.
  10. Gently shape and press the dough into a large disk shape about 1.5-2″ thick. Using a large knife, cut the dough like a pizza into 8 even scones.
  11. Gently transfer the scones to the prepared baking sheet, spacing evenly apart – they will spread a bit in the oven so don’t put them too close together 😉
  12. Bake at 400 degrees F for 20-25 minutes until golden brown.
  13. While scones are baking, make coconut cream by opening the can of coconut cream or milk and scooping out the hardened cream into a small mixing bowl. Discard the watery liquid (or save for a smoothie!). Add the vanilla to the cream and whisk together. Voila! You have coconut cream! You can add a little maple syrup if you prefer it a bit sweeter.
  14. Remove scones from the oven and let cool for 10 minutes and serve warm with coconut cream. Enjoy!
  15. These scones freeze really well. To serve from frozen, just remove them from the freezer and place directly in a hot oven for 5-10 minutes and serve.

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