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Recipe: Deliciously Ella's Lemon Scones

Deliciously Ella's Lemon Scones

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In the spirit of Easter, I figured that I would take some time this week to bake something festive but also healthy, while learning to master a new recipe. Luckily, earlier this week, Deliciously Ella’s Lemon Zest Scones tutorial popped up in my inbox (I subscribe to her Youtube channel), and since I love her philosophy and cooking style I had to watch it, and then test out the recipe for myself.

After work, I headed straight to the grocery store to pick up a few of the ingredients and got to work on these. Being that i’m not the most skilled person in the kitchen or baking department, I enjoyed this recipe because it was super easy, and took maybe 40 minutes for me from start to finish. The scones are also super light and gluten free, with very little added sugar which is always a bonus.


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Check out the steps and ingredients below!

Results: While I followed the recipe as closely as possible (used everything except the cloves and nutmeg), I found the scones to be a little bit on the dry side. I would probably recommend either adding more almond milk or reducing the amount of flour you use by a teeny bit. Oh, and don't skimp on the jam. This is an amazing recipe for Homemade Strawberry Jam that goes well with the scones!


  • Take out of the oven as soon as the sides and top start to turn slightly brown. Leave them in any longer and you will overcook them and they’ll be super dry.
  • These are not sweet at all. If you like your scones to be a bit sweeter, add more maple syrup!
  • Fun fact: You can make your own oat flour by just grounding up oats in a food processor, or you can buy it at the grocery store if you don't have oats lying around. Same goes for making almond flour. 

Lemon Scones

  • 2 cups of oat flour
  • 1 cup of almond flour
  • 1/2 cup of raisins
  • 1 tsp on cinnamon
  • 1/4 tsp of cloves
  • 1/4 tsp of nutmeg
  • Zest of 1 lemon and 1 orange
  • Juice from 1 orange
  • 1/2 cup of almond milk
  • 3 tbsp of maple syrup
  • Coconut oil
  • 1 chia egg
  • Makes 12

    1. Preheat the oven to 350F. 
    2. Make your chia egg: Mix 1 tbsp of chia seeds with 3 tbsp of water in a cup and set aside. Takes about 10 minutes to make.
    3. Add the oat flour and almond flour to a large mixing bowl.
    4. Add the rest of the dry ingredients and lemon and orange zest to the flour and stir. 
    5. Add the juice from the orange (about 1/3 of a cup) to the dry ingredients followed by the almond milk, maple syrup, and chia egg.
    6. Grease a muffin tray with coconut oil and add the mixture to the tray. Bake for 20 minutes until the tops are golden brown. Watch closely as they burn easily!
    7. Let cool and then serve with jam. (I skipped the coconut yogurt that she suggested but that would be delish too!)

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