I love a good scone. Afternoon coffee break. Picnic with the boys. Sunday brunch. Mother’s Day. They perfectly fit into so many magical food dates, and can be adjusted to match the season. What’s not to love!

My dad has a twin sister, whom we loving call Nannie Jan. She and my mom were kindred spirits and shared this sweet tenderness towards all the little miracles in life. Nannie Jan is also the hostess queen, and ushers the kindest hospitality with whomever makes their way into her home. Walking into her home is like getting a big hug. 

I have four sisters, and for each of us, Nannie Jan planned a bridal brunch, always scheduled a few days before the wedding. There would be darling and dainty dish-ware, mouth watering foods and, of course, thoughtful traditions. Nannie Jan would have purchased a new apron for the bride, prior to the brunch, and at the brunch the attendees would write blessings on the backside of the apron – covering the young bride with blessings. This is just one example of the tenderness and intentionality with which Nannie Jan lives life. 

At my youngest sister’s bridal brunch, Nannie Jan made scones, paired with lemon curd & creme fraiche – the heavens opened and the angels rejoiced! This recipe has the same effect! Onward to making delicious lemon raspberry scones!

Why You Will Love This Recipe:

• Perfectly tender and flaky – These gluten-free delicious scones have a soft, buttery crumb with lightly crisp edges—no one will guess they’re gluten-free.
• Bright, fresh flavor – Juicy raspberries paired with silky lemon curd create the perfect balance of sweet and tart.
• Easy but impressive – Simple ingredients and straightforward steps, yet they feel bakery-worthy.
• Make-ahead friendly – Both the scones and lemon curd can be prepped ahead, making this perfect for brunch or gatherings.
• Versatile – Easily swap the raspberries or add extras like lemon zest or white chocolate chips to make it your own. You can change it up using a variety of fresh berries, or combining cranberry and orange flavors. 

Ingredients:

For the Scones:

• 240 grams gluten-free all-purpose flour – Use a high-quality 1:1 gluten-free flour blend that contains xanthan gum for structure (such as Bob’s Red Mill or King Arthur). Spoon and level if measuring by volume to avoid a dense dough.
• 1/2 cup granulated sugar – Adds just the right amount of sweetness while helping create a lightly crisp exterior. You can slightly reduce if you prefer a less sweet scone.
• 1 tablespoon baking powder – This is key for achieving tall, fluffy scones. Make sure it’s fresh for the best rise.
• 3/4 teaspoon salt – Enhances all the flavors and balances the sweetness.
• 8 tablespoons (1/2 cup) frozen butter – Use unsalted butter and keep it very cold. Grating or cubing the butter helps create those tender, flaky layers as it melts during baking.
• 1/2 cup mix-ins (fresh or frozen raspberries) – Fresh raspberries give the best texture, but frozen work great too—just don’t thaw them to prevent excess moisture and streaking.
• 1/2 cup sour cream – Adds richness and moisture, helping create a soft, tender crumb. Full-fat works best for flavor and texture.
• 1 large egg, room temperature – Provides structure and helps bind the dough together. Bringing it to room temp ensures even mixing.
• 2 teaspoons vanilla extract – Adds warmth and enhances the flavor of the raspberries.

For the Lemon Curd:

• 3 large eggs, room temperature – Using room temp eggs helps them incorporate smoothly and prevents curdling when cooking. These give the curd its rich, creamy texture and structure.
• 3/4 cup granulated sugar – Sweetens the curd while balancing the tartness of the lemon juice. You can adjust slightly depending on how tangy you like it.
• Pinch of salt – Just a small amount enhances the brightness of the lemon and balances the sweetness.
• 1/2 cup freshly squeezed lemon juice – Fresh juice is key for the best flavor—bottled juice won’t have the same brightness. This is what gives the curd its signature tang.
• Zest from one lemon – Adds concentrated lemon flavor and a fragrant citrus aroma. Be sure to zest only the yellow part, avoiding the bitter white pith.
• 1/2 to 1 teaspoon vanilla extract – Adds a subtle warmth and rounds out the sharp citrus flavor without overpowering it.
• 4 tablespoons butter, room temperature – Use unsalted butter for best control over flavor. It creates a silky, smooth finish and adds richness to the curd.

Instructions:

Prepare the scones:

1. Whisk the dry ingredients
   In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until evenly combined. This helps distribute the leavening for an even rise.
2. Grate the frozen butter
   Using a cheese grater, grate the frozen butter directly into the flour mixture. This creates small, even pieces that melt during baking, giving you those flaky layers.
3. Cut in the butter
   Using your hands (or a pastry blender), gently work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout. Work quickly so the butter stays cold.
4. Add the mix-ins
   Gently fold in the raspberries (or other mix-ins), being careful not to crush them too much. If using frozen raspberries, add them straight from the freezer.
5. Combine the wet ingredients
   In a small bowl, whisk together the egg, sour cream (or yogurt), and vanilla extract until smooth.
6. Form the dough
   Pour the wet ingredients into the dry ingredients and gently mix by hand until just combined. The dough will be slightly shaggy—avoid overmixing to keep the scones tender.

Shape and chill the dough:

7. Shape the dough
   Turn the dough out onto a piece of parchment paper and gently press it into a 6-inch round disk, about 1 inch thick. If the scone dough is sticky, lightly flour your hands.
8. Chill the dough
   Transfer the dough (on the parchment) to the refrigerator and chill for 20 minutes. Then move it to the freezer for another 20 minutes. This step helps firm up the butter and hydrate the flour.
9. Rest before baking
   Remove the dough from the freezer and let it sit at room temperature for about 30 minutes while you preheat the oven. This ensures even baking.

Bake the scones:

10. Preheat the oven
    Preheat your oven to 500°F. This initial high heat helps create a quick rise.
11. Cut the scones
    Using a sharp knife, cut the dough into 6 equal wedges. Separate them slightly so they have room to expand on the lined baking sheet.
12. Bake
    Place the scones in the oven, immediately reduce the temperature to 425°F, and bake for 14–16 minutes, or until the tops are lightly golden brown and set.
13. Cool
    Transfer the scones to a cooling rack and let them cool slightly before serving.

Prepare the lemon curd:

14. Whisk eggs and sugar
    In a medium bowl, whisk together the eggs, sugar, and lemon zest until smooth and slightly pale.
15. Heat the lemon juice
    In a small saucepan over low heat, warm the lemon juice until it is steaming but not boiling.
16. Temper the eggs
    Slowly pour the warm lemon juice into the egg mixture in a steady stream, whisking constantly to prevent the eggs from scrambling.
17. Cook the curd
    Pour the mixture back into the saucepan. Add the salt and vanilla, and cook over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
18. Finish with butter
    Remove from heat and immediately stir in the butter until fully melted and smooth.
19. Chill
    Drizzle the lemon curd atop the cooled scones. Transfer the lemon curd to a container, cover, and refrigerate for at least 1–2 hours to fully thicken. Store in the refrigerator for up to 1 week.

Serve:
Serve the scones slightly warm with a generous spoonful of lemon curd.

Perfect Pairings:

• Hot coffee or a vanilla latte – The richness pairs perfectly with the bright citrus and berries.
• Tea (especially earl grey or chamomile) – A cozy, classic pairing that complements the lemon flavor.
• Fresh fruit salad – Adds a refreshing, light contrast.
• Whipped cream or clotted cream – For an extra indulgent, bakery-style experience.
• Scrambled eggs or a breakfast casserole – Turn this into a full brunch spread.

Helpful Hints:

• Keep your butter very cold – This is key for flaky layers. If it starts to soften, pop it back in the freezer for a few minutes.
• Don’t overmix the dough – Mix just until combined to keep the scones tender and not dense.
• Use frozen raspberries if needed – Just add them straight from the freezer to prevent excess moisture.
• Chill the shaped scones before baking – This helps them hold their shape and bake taller.
• Watch the lemon curd closely – Cook it over low heat and stir constantly to avoid scrambling the eggs.
• Let the scones cool slightly before serving – This allows the texture to set while still enjoying them warm. Store in an airtight container.

Check out the recipe card below to make these scrumptious gluten-free raspberry lemon scones!

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Gluten Free Raspberry Scone Recipe | With Lemon Curd

These gluten-free raspberry scones are everything you want in a homemade bakery-style treat—light, tender, and packed with bursts of fresh raspberry flavor. Made with a simple gluten-free flour blend and cold butter for that classic flaky texture, they bake up beautifully golden on the outside while staying soft and delicate inside. Paired with a luscious homemade lemon curd, these scones strike the perfect balance between sweet and tangy. 

Print Recipe

Ingredients

For the Scones:

• 240 grams gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 8 tablespoons 1/2 cup frozen butter
• 1/2 cup mix-ins fresh or frozen raspberries
• 1/2 cup sour cream
• 1 large egg room temperature
• 2 teaspoons vanilla extract

For the Lemon Curd:

• 3 large eggs room temperature
• 3/4 cup granulated sugar
• Pinch of salt
• 1/2 cup freshly squeezed lemon juice
• Zest from one lemon
• 1/2 to 1 teaspoon vanilla extract
• 4 tablespoons butter room temperature

Instructions

Whisk the dry ingredients

• In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until evenly combined. This helps distribute the leavening for an even rise.

Grate the frozen butter

• Using a cheese grater, grate the frozen butter directly into the flour mixture. This creates small, even pieces that melt during baking, giving you those flaky layers.

Cut in the butter

• Using your hands (or a pastry blender), gently work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout. Work quickly so the butter stays cold.

Add the mix-ins

• Gently fold in the raspberries (or other mix-ins), being careful not to crush them too much. If using frozen raspberries, add them straight from the freezer.

Combine the wet ingredients

• In a small bowl, whisk together the egg, sour cream (or yogurt), and vanilla extract until smooth.

Form the dough

• Pour the wet ingredients into the dry ingredients and gently mix by hand until just combined. The dough will be slightly shaggy—avoid overmixing to keep the scones tender. Turn the dough out onto a piece of parchment paper and gently press it into a 6-inch round disk, about 1 inch thick. If the scone dough is sticky, lightly flour your hands.

Chill the dough

• Transfer the dough (on the parchment) to the refrigerator and chill for 20 minutes. Then move it to the freezer for another 20 minutes. This step helps firm up the butter and hydrate the flour.

Rest before baking

• Remove the dough from the freezer and let it sit at room temperature for about 30 minutes while you preheat the oven. This ensures even baking.

Bake the scones

• Preheat your oven to 500°F. This initial high heat helps create a quick rise.

Cut the scones

• Using a sharp knife, cut the dough into 6 equal wedges. Separate them slightly so they have room to expand on the lined baking sheet.

Bake

• Place the scones in the oven, immediately reduce the temperature to 425°F, and bake for 14–16 minutes, or until the tops are lightly golden brown and set.

Cool

• Transfer the scones to a cooling rack and let them cool slightly before serving.

Prepare the lemon curd

• In a medium bowl, whisk together the eggs, sugar, and lemon zest until smooth and slightly pale.
• In a small saucepan over low heat, warm the lemon juice until it is steaming but not boiling.
• Slowly pour the warm lemon juice into the egg mixture in a steady stream, whisking constantly to prevent the eggs from scrambling.
• Pour the mixture back into the saucepan. Add the salt and vanilla, and cook over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
• Remove from heat and immediately stir in the butter until fully melted and smooth.
• Drizzle the lemon curd atop the cooled scones. Transfer the lemon curd to a container, cover, and refrigerate for at least 1–2 hours to fully thicken. Store in the refrigerator for up to 1 week.
• Serve the scones slightly warm with a generous spoonful of lemon curd.

Servings: 6 scones

These gluten-free raspberry scones are everything you want in a homemade bakery-style treat—light, tender, and packed with bursts of fresh raspberry flavor. Made with a simple gluten-free flour blend and cold butter for that classic flaky texture, they bake up beautifully golden on the outside while staying soft and delicate inside.

Paired with a luscious homemade lemon curd, these scones strike the perfect balance between sweet and tangy. The bright citrus flavor complements the raspberries beautifully, making every bite feel fresh and indulgent. Whether you’re hosting brunch, enjoying a slow morning, or baking something special just because, this recipe is one you’ll come back to again and again.