Welcome to Lexie's Kitchen & Living. I'm glad you stopped by and hope you enjoy the five years of recipes and ramblings collected here.

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Follow a gluten-free, dairy-free, egg-free, soy-free diet? Take a peek at my cookbook.  







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Lexie's Scones | Gluten, Dairy & Egg-free

I admit, I find gluten-free/egg-free baking a bit challenging. Sometimes I give in—as I did last weekend—and make a baked good with eggs in it. We just have to scarf it down out of view of our 2-year old who has the egg intolerance. Well, today I was pleasantly surprised with the outcome of a batch of scones. I wanted to make my kids a little something special for breakfast to go along with the gobs of organic berries I'd bought. They enjoyed the scones, but I'm afraid they enjoyed the berries more (that's not to say that the scones weren't yummy!). You can read the funny story at the end of this post.

In a small bowl, add in this order and set aside:

3/4 cup UNSWEETENED VANILLA HEMP MILK (or other non-dairy milk)
1 tablespoon LEMON JUICE
1/4 cup extra light OLIVE OIL
1 teaspoon gluten-free VANILLA EXTRACT
8 drops SweetLeaf® Vanilla Creme liquid STEVIA drops

 In a large bowl, combine:

1 cup ALMOND FLOUR (I use Honeyville® or make your own)
2 cups BOB’S RED MILL® ALL-PURPOSE GF BAKING FLOUR  (or make your own)
2 tablespoons FLAX MEAL (I use Stober’s® from Costco or grind flax seeds in a coffee grinder or blender)
1/2 teaspoon XANTHAN GUM (found at natural food stores)
1/3 cup COCONUT SUGAR (sifted if lumpy) or EVAPORATED CANE SUGAR (if you use cane sugar)
2 tablespoons BAKING POWDER (how to make your own)
1/4 teaspoon SEA SALT
1/2 cup mini CHOCOLATE CHIPS (I use Enjoy Life®). See Notes. 

Add and stir until just combined:

Milk mixture
Flour mixture
Mix-in of your choice (I used Enjoy Life® mini-chocolate chips)

Divide dough in half. With moistened hands, gently form a ball with one half of the dough and practice your softball pitch straight onto a parchment-lined baking sheet. Throw dough down onto cookie sheet with a thwack!  These should make a 1-2 inch thick disk. Gently flatten a bit more to create a 1-inch thick disk. Repeat with second half of dough. With a sharp, wet knife, cut each disk into six pie-shaped wedges. Gently nudge apart to create a 1/4 inch gap between each slice. Gently brush tops with non-dairy milk. Bake at 400˚F for 15 minutes. Cool slightly on a cooling rack before serving.


Now for the funny: If something I make looks good AND tastes good, I get out the camera and snap a few pictures. Today's scones were worthy of a picture and I had some extra time to fancy the shot up with berries and my grandmother's silver. As usually happens, my attention was diverted to a load of laundry. Ten minutes later I came back downstairs to find my 4-year old bellied up to the sink washing something red off his hands. Hmmmm, I thought. What had he gotten into? It turned out THEY had gotten into my PHOTO SHOOT, agghhhh! So the first picture is the BEFORE—what I left before attending to the laundry. The second is the AFTER—what I found when I came back. We all had a good laugh!



Reader Comments (28)

Well done, Lexie! And, how can you get mad at your little ones for eating those juicy berries? Such beautiful shots with your mother's silver ... with and without the berries. ;-)


Haha! That's awesome! And the recipe looks great too! =)

xoxo, Kelly

Hey lady, I knew you would appreciate that one :) It astounds me what these kids will (or will not) go for. Today they gladly chowed on some AWWWful granola bar things I made. Glad I didn't toss them out before trying them on the boys. Big hug to ya!

- Lexie

May 30, 2010 | Unregistered CommenterKelly

Hah sooo cute go Miles and Wyatt! I wish we had berry season here!

May 31, 2010 | Unregistered CommenterJill Q

This is real life, man! Thanks for sharing the smile! Breathe deep and live in the moment, mom!


June 3, 2010 | Unregistered CommenterAngie Tompkins

The scones look fabulous. Love that they are made with almond flour. And, the story gave me a chuckle. At least he washed his hands! Too funny.

So, I went ahead and made the scones this morning...had a powerful hunger after reading the post. Soooo good. I may have measured wrong (too much liquid) but that was easily remedied by adding a few tablespoons more of a mix of almond and GF flours until I got a perfect scone dough. I also didn't have the stevia but just left it out with no ill effects. And I added fresh strawberries along with the chocolate chips. Finally, I made drop scones by scooping big spoonfuls into a muffin top pan with liners and sprinkled them with a little sugar. Hubs and I both scarfed them down! Thanks for a very satisfying breakfast experience.

YUM! Loved your addition of strawberries! Good to hear that they were still good after leaving out the stevia. Thanks for sharing your muffin top pan method, too. I should try that. Got one of those whoopie pie pans and have yet to take it for a spin. I will have to make these again this week JUST to make sure the measurement error isn't at my end :) Thanks for being one of my biggest fans!


Lexie, what a wonderful recipe! Thank you for sharing :)

I had a question about a couple substitutions?

First of all, if we cant use almond flour, what do you suggest in its place?

Can we substitute any all purpose baking flour for the (2 cups) of Bobs Redmill AP Flour?

Where do you buy your coconut sugar from? Is it healthier than regular sugar?

Lastly, if we cant have chocolate chips, do we need to substitute or can we just omit?

Thanks so much, LOVE it!


January 22, 2011 | Unregistered CommenterJess


Happy to help! Here is what I would try:

Just use all the same flour and use 2-1/2 to 2-3/4 cups. If it is a gluten-free mix that INCLUDES xanthan gum, then omit the 1/2 teaspoon xanthan. Bob's does not contain xanthan gum, therefore I add the 1/2 teaspoon.

You can find coconut sugar at most natural food stores. The chain, Natural Grocers, carries it in our area. Whole Foods would have it for sure. You can buy it on Amazon: http://astore.amazon.com/lexieskitchen-20/detail/B001VEFHYI

I'd say the taste of coconut sugar is akin to brown sugar. Caramely.

Coconut sugar is lower on the glycemic index. It is rated a GI 35, most honeys run at GI 55 and can sugar is a GI 68. It's one of the most sustainable (therefore earth-friendly) sweeteners in the world. More about Coconut Sugar can be found here: http://www.essentiallivingfoods.com/low-glycemic-sweeteners/organic-coconut-sugar.html

You can sub the chocolate chips with dried fruit or I bet maple sugar chunks would be pretty tasty, too.

Hope that helps! Let me know how they turn out.


January 22, 2011 | Unregistered CommenterLexie

Awe...that is such a cute story. Makes me smile. Got of love those kids. Beautiful photo too!

April 3, 2011 | Unregistered CommenterDebbie

I was wondering if you have a replacement flour for when you use almond flour? I have severe eczema and I cannot eat dairy, gluten, eggs, corn, almonds, and peanuts. Any help would be much appreciated. Thanks, Kristy

June 23, 2011 | Unregistered CommenterKristy

Hi Kristy,

Thanks for your question. I have not tried these with a non-nut flour. I add the almond flour in for protein. You could try using all Bob's Red Mill or similar GF flour. The next time I make these I will modify them again ... to see if using a non-nut flour produces the same results : )


June 23, 2011 | Registered CommenterLexie

I don't blame your little one. These look hard to resist! I love stories like this one. =) Kids will be kids (thank goodness).

March 31, 2012 | Unregistered Commenterglutenfreeforgood

These scones are fabulous! I made them a few weeks ago and just pulled the last one out of the freezer for a delightful breakfast yesterday! Thank you for providing such an amazing allergy free recipe, it is hard to find something like this that doesn't include any of my food intolerants - I greatly appreciate all of your recipes! THANK YOU!!!!

April 8, 2012 | Unregistered CommenterMelaina

We made these for Easter breakfast and WOW were they awesome!! I'll be making these again for sure and seeing how they do in the freezer. I have a large and lovely and BUSY life with 6 homeschooled children and the oldest two are taking a full load as college students now, so life in the morning is BUSY!! I'm hoping they freeze well.

Thank you, thank you, thank you for this awesome and delicious and easy recipe!


April 8, 2012 | Unregistered CommenterLeigh

Melaina and Leigh,

I got both your comments on the same day. Must be scone weather! ; ) Thanks so so so much for taking the time to share your baking success. It means a ton! And thanks, Melaina, for letting me know that they freeze well. I will remember that for the next time I make them.

I sure appreciate you.


April 8, 2012 | Registered CommenterLexie

Perfect photo shoots!
Before and After made me go LOL.
Well done. Would you mind sharing your food pics in http://www.foodporn.net ?

April 25, 2012 | Unregistered CommenterFood Photography

I am anxious to try these! But just fyi, when I click the link to make your own almond flour, it doesn't go anywhere. I will just search for it on your site. :-)

Thanks for the heads up Courtney ... think I fixed it ;) xoLexie

May 20, 2012 | Registered CommenterLexie

Seems like it this suits those people who are on a diet but loves to eat something like this. I wanna have a taste too.

June 1, 2012 | Unregistered Commenterplumbing

These are truly AMAZING! I was just diagnosed with a Gluten allergy and, at almost 30, it isn't always easy to give up some old favorites. I left out the gum as I had read that it isn't really needed. I also subbed the chocolate for raspberries. I never imgained GF could taste this good! Can't wait to try more of your recipes!

November 17, 2012 | Unregistered CommenterHeather

Heather, I am so glad you loved these. I bet the raspberries were divine ... moist and tart. And come back for more : ) xoLexie

November 17, 2012 | Registered CommenterLexie

This is really good for those who loves to control their diets.
It is amazingly healthy!

I love this! And thanks for sharing


December 18, 2012 | Unregistered CommenterNancy Olson

Just a note to others that your olive oil being EXTRA LIGHT tasting is kind of key. I used regular olive oil and found I could taste and smell the olive oil. I also used regular Stevia and not vanilla, so maybe that would have masked the olive oil more?

What about using other oils? Maybe coconut?

May 10, 2013 | Unregistered CommenterKat Von Pire

Hi Lexie~
Just had to write and say that I'm making these, yet again, for my large family of six lovelies (plus hubby). These scones are amazing and we make them often. Today, I only have a small amount of chocolate chips, so I'll be making a second batch with raspberries and add in some almond extract too. A double batch will barely keep the troops at bay and I'm often called to make another, for snacking later in the date. Thank you, thank you, thank you for all you do! I LOVE your site and often wish, that when I grow up, I could be Lexie and make a site as beautiful, helpful, loving and yummy as yours!!
Love and gratitude to you,

November 3, 2013 | Unregistered CommenterLeigh


You have moved me to tears!!! I sure appreciate you. Your words are just what I needed to hear tonight. I just proofed my cookbook for what seems like the one thousandth time and keep doubting that anyone will benefit from it. But that sweet little scone recipe is in the book so at least on person will be happy :)

My blog would not be what it is without you. I am fairly a private person and don't splash my life and kids all over my blog ... and hence don't feel I get to know as many readers as I would want to in a more personal way. What matters most to me is that people are benefiting from the recipes.

Thanks so much for taking the time to comment and share!!


November 3, 2013 | Registered CommenterLexie

ps: as is usually the case with our kitchen, I'm often out of things and have to improvise. So improvise I did when I discovered we were out of raspberries AND almond extract (how did that happen?!?!). Anyway, I wanted you to know how amazing your recipe is. I added in 1/4 c cocoa powder (with the 1 3/4 c bobs gf mix totaling the 2 cups) and added in cinnamon. Wow, oh, wow, wow, wow! Incredible!!

Thank you for your lovely response. I meant every word. You deserve all sorts of gratitude and kindness. CAn't wait to buy that cookbook!!


November 3, 2013 | Unregistered CommenterLeigh

Hi Lexie,
I have a severe intolerance to flaxseed. Is there a comparable substitute or can I just leave it out?

August 3, 2014 | Unregistered CommenterKristi

Kristi, try the same amount of ground chia seed. Hopefully you can tolerate that :) xoLexie

August 3, 2014 | Unregistered CommenterLexie

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