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Gluten-Free Lemon Ginger Scones with Blueberry Compote and Whipped Cream

This little trip-fecta dessert, snack, brunch-darling is tender inside with the perfect crispy edges outside. Laced with candied ginger and a hint of lemon, she goes beautifully with juicy blueberry compote and an oversized dollop of whipped cream.

Scones are the love child of a biscuit and a muffin. They are ultra buttery with a slight sweetness and tiny tang. Tender and flaky, scones couple delightfully with butter, jam, whipped cream and all of your favorite morning beverages. I’ve served them with coffee, for bridal brunch, and as a light dessert.

They are a busy gals best friend, coming together like a dream (as long as your butter is super cold) and can be made ahead… can I get a hi-five!

See my make ahead options and tips below. Your future self with adore you!

Make Dough Ahead and Get Ahead of the Game…


  • Place the unbaked scones on a baking tray and transfer them to the freezer for at least 2 hours.
  • Once firm, transfer the scones to an airtight container or freezer bag.
  • Layer scones with parchment paper in between.
  • Keep in airtight container in the freezer for up to 3 weeks. (Label & date container, your future self will thank you)
  • To bake, transfer to a lined baking sheet while frozen.
  • Brush tops with cream and sprinkle with raw sugar before baking.
  • Bake at º375 for 18-20 minutes.


  • Allow dough to chill overnight in fridge. Or up to a week.
  • Slice and bake just before serving. You can also slice, place on parchment lined baking sheet, then chill overnight.
  • Brush tops with cream and sprinkle with raw sugar before baking.
  • Once baked, keep in airtight container in the freezer for up to 3 weeks. (Label & date container, your future self will thank you) Or in fridge for up to
  • Heat up straight from freezer in a º300 oven for 5-10 minutes.


  • To test if scones are done baking, carefully jiggle scone and if middle is wiggly then it’s not done.
  • If scone stands firm when jiggled, it’s done.
  • Keep in mind that if you take the scones out while still wiggly, they’ll collapse once they start to cool. A just-done center will ensure the scones stay puffed.

The Secret to Successful Scones

  • Butter must be super cold. I cut my butter directly onto the unfolded foil packaging. Then I put it back into the fridge until it’s time to drop it into the processor.
  • Don’t overwork the dough. Once the dough just comes together after adding final ingredients, turn it out onto lightly floured surface. It will be shaggy! Gently work it into a log without overworking (pressing any stray bits into the dough).
  • Allow dough to chill before slicing and baking. Then after transferring unbaked scones to sheet pan, pop in the fridge for one more 5 minute bit (you can gather all the blueberry compote ingredients while they chill).
  • Make sure oven it completely pre-heated. You want cold dough and hot ovens!

Lemon Ginger Scones with Whipped Cream and Blueberry Compote

These buttery, lemony, scones are light and moist. Laced with bits of candied ginger, they are a beautiful match for a nice pat of butter or dollop of whipped cream. The blueberry compote is optional but next level divine.
Servings: 8



  • 2 ¼ cups Cup 4 Cup gluten-free flour Substitute equal amounts for all purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • zest of one lemon
  • 12 tbsp (1½ sticks) unsalted butter cut into 1/2 inch cubes, chilled
  • 1/2 cup candied ginger chopped. Or 3/4 tsp ground ginger.
  • 2 tsp vanilla bean paste or extract
  • cup heavy cream
  • 1/4 cup raw sugar, such as turbinado

Whipped Cream

  • 1 pint (2 cups) heavy cream
  • 4 tbsp confectioner's sugar or sugar, honey, or maple syrup
  • 1 tsp vanilla bean paste is best or extract

Blueberry Compote

  • 2 cups fresh blueberries
  • 2 tbsp water
  • 1/4 cup maple syrup
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract



  • Preheat oven to 375º. Line a baking sheet with parchment paper.
  • In a food processor, combine flour, sugar, salt, baking powder, and lemon zest, pulse 3 times. Add chilled butter and pulse until mixture resembles course meal, about 12-15 times.
  • Transfer to a bowl. Using a wooden spoon, mix in candied ginger, vanilla, and 1 cup of the cream until just combined. Dough will look a bit shaggy.
  • Turn dough onto a lightly floured surface and shape into a 10" by 2" log. Using a sharp knife dipped in flour, slice dough into 8 even circles and place them on parchment lined baking sheet. Brush scones with remaining 1/4 cup cream and sprinkle with raw sugar.
  • Bake 15-18 minutes, until light golden. Allow to cool on baking sheet. Serve with warm compote and whipped cream.

Whipped Cream

  • Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
  • Add cream, sugar, and vanilla to bowl and whip on high speed until stiff peaks form. Store in fridge for up to one day.

Blueberry Compote

  • Add 1 cup of the blueberries and remaining ingredients into a small saucepan. Cook on medium heat for 10 minutes, stirring occasionally. Add remaining 1 cup berries and cook another 8 minutes. Remove from heat and allow mixture to become thick and jammy as it cools.
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