Can You Freeze Gluten Free Scones? Tips + Easy Recipe

You may be wondering if you can freeze gluten free scones, whether unbaked scones or baked scones, the answer is yes!

These gluten free scones are easy to make and freeze easily to extend their shelf life so you can have freshly baked scones when you have a craving or unexpected guests arrive.

I will share with you my favorite scone recipe with simple steps that can be made into any type of scone from sweet to savory without the need for wheat flour.

Your delicious breakfast on a busy weekday morning, or afternoon snack ready to go for the perfect afternoon tea can be ready on a whim when you have these delightful treats waiting for you in your freezer.

The trick to keeping these low carb and gluten free is to use a combination of keto friendly flours of almond flour and coconut flour.

This keto scone recipe is very versatile so you can control the carbs in it by what additions you use!

Move over grocery store scones and expensive scones from a coffee shop because these delicious keto scones will have you forgetting those sugar filled treats in no time!

Keep reading as I will share with you a brief history about where scones originated, give a wonderful gluten free recipe for scones, how to freeze them and also how to warm them up later.

This comprehensive guide will have you enjoying gluten free scones any day of the week when you have some frozen.

There are a lot of options for flavors and additions, plus tips and substitution ideas with answers to frequently asked questions you may have.

History and Origins of Scones 

Scones have a rich history steeped in tradition that is popular in the United Kingdom and Ireland.

English scones are usually made with wheat flour or oatmeal with baking powder as leavening.

Although there are many different shapes available for these single-serving cakes, English scones are generally round cut.

These round cut yummy baked goodies are eaten with clotted cream and jam.

There is a debate on whether the cream goes first, or the jam goes first.

It seems to depend on what region you are from and how thick or thin your clotted cream is.

According to Sarah Merker of Isleworth, clotted cream from Cornwall has a gloppy texture versus the clotted cream from Devon that is thicker like butter.

Those who hail from Cornwall put the jam first, and those from Devon are known to put the cream onto the warm scones first as its easier to spread on the jam second.

Either way you have your scones, the best scones are fresh baked hot scones with a tender crumbly texture.

The texture of the scones has a lot to do with how much baking powder you use as well as how you combine the ingredients.

The additions you use with your basic scone recipe varies from cherry almond and raspberry to ham with cheese or Christmas pudding with brandy butter.

I will walk you through making my version of a gluten free scone and you get to choose what you want added to them!

What you need to make the Best Gluten Free Scones

• Coconut Flour
• Almond Flour
• Sea Salt
• Powdered Stevia
• Baking Powder
• Keto Brown Sugar
• Monk fruit or other sugar free granulated sweetener
• Large Eggs, at room temperature
• Heavy Cream or Coconut Cream
• Vanilla Extract
• Other extract to match additions like orange, almond, etc.
• Up to 1 cup of additions such as frozen fruit, nuts, chocolate chips, etc.
• Melted Butter or Coconut Oil
• Parchment Paper or Silpat Mat
• Flat Cookie Sheet
• Sugar Free Confectioners Sweetener

Let’s make my favorite scones with this easy gluten free recipe

First you need to prepare your baking tray by lining it with a silicone mat or piece of parchment paper.

Set your parchment-lined baking sheet aside and preheat your oven to 350F (180C).

Get out a medium bowl to combine your dry ingredients together.

Put your coconut flour, almond flour, salt, powdered stevia, baking powder, keto brown sugar, plus monk fruit or other granulated sugar free sweetener.

Whisk them altogether so everything is uniform.

If you find that your coconut flour is clumping, use your hands to break up the clumps or sift through a sieve.

Now in a large bowl whisk up all of your wet ingredients, including the extracts EXCEPT for the melted butter.

This recipe for fresh scones is very different than other ways of making classic scones where you cut cold butter into the batter.

Just trust me that it works out this way with the melted butter added at the end and it is still delicious!

Adding in the butter at the end helps to prevent the coconut flour from absorbing all of it, reduces it from being a crumbly dough and keeps the butter flavor pronounced.

Add your wet mixture to the large mixing bowl with the dry ingredients and stir with a wooden spoon.

Take your time to fold it all together keeping it light and not compacted.

Add in the melted butter, folding it in gently.

The last part is to fold in your additions gently whether fruits or cheese for savory.

On a cutting board or clean flat surface, sprinkle with 1/4 cup almond flour.

Gather your dough as best as you can into a large ball and place right in the middle of the almond flour dusted counter.

It will resemble cookie dough until it has had a chance to sit.

Let the scone dough rest for 10 minutes before patting out.

Now with a gentle patting motion, pat the unbaked dough out to about 2 inches thick disc shape.

Cut the disc into 8 even triangles with a sharp knife to create a triangle shaped scone.

Take your time doing this so you cut through the additions and do not tear them out of their triangle shape.

With a spatula or turner, gently move each dough form to your prepared baking sheet placing 2 inches apart from each other.

Now in a small bowl, whisk up an egg yolk for brushing onto the tops.

This is a great way to ensure the tops are a shiny golden brown.

If you want to really take these to the next level, sprinkle with additional monk fruit sweetener on top after the egg wash to give it that extra oomph!

Bake scones for 25-30 minutes until golden brown and set.

Check at the halfway point as baking time for each scone varies depending on the additions you mixed in.

Fruit ones take a little longer to become firm and non-fruit additions do not take as much time.

Remove them from the oven once golden brown for best results.

Let them cool on the pan for 5 minutes before removing them to a wire rack to finish cooling.

They will keep for 1-2 days in an airtight container in a cool, dry place.

Flavor Variation Ideas to Customize the Recipe

One of the best parts about making scones is the ability to customize them to suit your personal preferences. 

Here are some ideas for flavor variations and creative shapes to elevate your gluten-free low-carb scone game:

• Keto Blueberry Bliss: Fold in a handful of fresh blueberries for bursts of juicy flavor in every bite.
• Lemon Poppy Seed Sensation: Add lemon zest and a sprinkle of poppy seeds to the dough for a bright, citrusy twist.
• Chocolate Chip Delight: Stir in sugar-free chocolate chips for a decadent treat that’s perfect with a cup of coffee.
• Savory Herb Infusion: Replace the sweeteners with savory herbs such as rosemary or thyme for a delightful accompaniment to soups or salads.
• Traditional Round Scones: Instead of cutting the dough into wedges, use a round cookie cutter to create classic round scones.

If they are sweet scones, then try this drizzle on them

You can of course leave them as is or go extra with satisfying your sweet tooth and make a drizzle like I have done.

This drizzle topping is only meant for cooled scones. 

If you put it on the scones before they have had a chance to cool, it will thin out and run off of the scones.

If you plan on freezing the scones to warm up later, its a better option to add on the drizzle right before serving.

Scones can be frozen after it has the drizzle applied, but the only problem is that the drizzle may break down and not hold up to warming.

This is only a viable option if you are going to have time to thaw your frozen baked scones in the fridge or kitchen counter and do not plan on warming up.

Apply the drizzle on thawed scones for the best quality.

What you will need to make the sweet drizzle:

• Confectioners erythritol or Swerve
• Vanilla Extract
• Heavy cream
• Water
• Wire racks
• Small bowl
• Whisk

In a small bowl, mix up all of the drizzle ingredients with a whisk until smooth.

Drizzle over the cooled scones in a zig zag pattern.

The tender scones may be too tender to dip the tops.

If you want a thin layer, consider brushing on with a pastry brush instead of pouring.

Give the drizzle time to dry so it will harden enough on the tops of the scones to be able to touch without smooshing.

The drizzle mixes up quickly and this is where if you used orange extract or lemon extract you can add in some orange zest or lemon zest.

This really takes the flavor profile to the next level and really adds a pop of flavor and color to your finished scones.

You could even use lemon juice or orange juice in place of the water in the drizzle recipe.

Storage Options for Leftover Scones

These almond flour keto scones keep for 1-2 days on the counter in an airtight container.

You can also store scones in an airtight container in cold storage up to a week to prolong the shelf life.

Its a good thing to wrap them in plastic wrap before storing to preserve their moisture and prolong their short shelf life.

My favorite method to preserving the shelf life of scones is in the freezer.

I will usually make up a big batch of scones with different flavor combinations and freeze them.

The best way to do this is to place the cooked scones in a single layer onto a baking sheet and freeze for one hour.

This flash freezes the scones, so they hold up better in the long run, plus reduces freezer burn during the freezing process.

At this point, once flash frozen, wrap each one with cling film or aluminum foil and place the wrapped scones in a zip top freezer bag.

Consider wrapping them with two layers of plastic wrap, if you know they will be in the freezer close to the maximum time to prevent too much air coming in contact with them.

Only put the number of scones that will easily fit into the plastic bag and do not fill it too full.

Label the bag with the date they are best by which is 2 months from baking date.

Different Methods to Enjoy your Frozen Scones Again

There are a few different ways you can warm up your frozen scones to enjoy again such as the oven or microwave.

When you remove the frozen scone from the freezer bag, check that it does not have any major changes in the appearance and that it does not have an off smell.

The easiest way to enjoy one of your freezable scones on a busy weekday morning is to set it out in the fridge the night before so its ready for the next day.

It is not a good idea to warm them up in the oven or air fryer unless they are un-glazed.

If you try to warm them up with glaze on them it will taste just fine, but the glaze will melt off, so be prepared for that.

To maintain the moisture of the scone when warming them up, consider brushing some melted butter over the tops.

If you do not remember to set one out, then you can warm them up from frozen with a couple different methods.

Oven Method:

The first method is to warm it up in an oven or toaster oven.

Remove the plastic wrap from around the scone and place on some aluminum foil or a bit of parchment paper.

If you are only using a pan, give it a light coating of cooking spray so the scone does not stick.

Turn the oven to 350F(180C) and bake the frozen scone for 8 minutes.

If it still needs additional time, bake again for 3-5 extra minutes.

Microwave Method:

The second method is to warm up your scone in the microwave.

Remove the plastic wrap and wrap in a damp paper towel before placing on the microwave rack.

Place the wrapped scone on the microwave plate and cook on HIGH for 2-3 minutes.

You only need a couple of minutes at a time to make sure it gets warmed up evenly.

Choosing the defrost setting on your microwave can also be used.

This will gently defrost them without warming them up, then put in for a second time for a few minutes on HIGH.

Top Tips, Substitutions and FAQs

• Turn these into savory scones by adding in some garlic powder, cheese and possibly chives to create cheese scones that go perfect with some soup or stew.
• Of course you can use fresh blueberries easily to change this easy scone recipe into keto blueberry scones.
• Turn this scone recipe into potato scones by substituting 1/2 of the almond flour with cooked mashed potatoes. 
• Try a caramel extract and finish it off with a pinch of salt on the top instead of the monk fruit to create a salted caramel scone.
• If you want to make these dairy free, just substitute the heavy cream with almond milk.
• If you do not have heavy cream but can still eat dairy, just thin out 2 tablespoons of sour cream with a little warm water and whisk. Use 2 tablespoons per cup called for.
• You can also add in dots of cream cheese to the batter when it calls for you to fold in the fruit. Only use very cold, small bits so they hold up in the oven.

Can I substitute coconut flour for almond flour in my gluten-free scone recipe? No, the coconut flour used in this recipe is measured exactly to fit the moisture content of the scones. If you use all coconut flour, the scones will come out very dry. It is best to use a blend, so the texture is just right.

How do I prevent my coconut flour and almond flour scones from becoming too dry? Make sure you check the scones close to the minimum time called for in the recipe. Once they become golden brown and do not yield to pressure, they are done. 

Do I need to add xanthan gum to my gluten-free scone recipe with coconut and almond flour? Adding in a gum like xanthan gum or glucomannan gives the gluten free flours a chewier texture versus a crumbly texture. I would recommend adding in 1/2 teaspoon of xanthan gum or glucomannan if you are using a wet addition to the batter like fruits.

What’s the best way to store gluten-free scones made with coconut flour and almond flour? The best way to store the gluten free scones is in the freezer. This way they will not spoil too soon and you will be able to keep them around longer.

How can I turn this recipe into a dairy free one? Simply replace the butter with a vegan butter or coconut oil. Substitute the heavy cream with coconut cream or a non-dairy half and half.

Can I freeze uncooked scones? Yes, you can freeze uncooked scones easily by following the directions for freezing, but instead of baking them, you will just transfer the scones on the pan to the freezer. Take the frozen dough and wrap in plastic wrap then place each individually wrapped scone in a freezer bag. Instead of warming up the baked scones, you will need to pick up where you left off and bake the scones as directed. It is best to have them sit at room temperature on your baking pan for 5 minutes before baking. Give them an additional amount of time in the oven as the beginning time is for defrosting before it starts baking.

Can I put all of the ingredients into a food processor instead of mixing up by hand? Yes, you can put all of the ingredients into a food processor to process the dough. You still need to let it rest before putting onto the pan to shape and bake.

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Crafting gluten-free low-carb scones is not only a delicious endeavor but also a great way to enjoy your favorite treats while sticking to your dietary goals. 

With a few simple ingredients and a little creativity, you can whip up a batch of scones that are sure to impress whether you prefer sweet or savory flavors. Try your hand at baking a batch today? Your taste buds will thank you!

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