Sugar Free Scones just out of the oven

Sugar Free Scones

A versatile recipe for sugar free scones to which you can add dried fruits, nuts or even frozen berries to create many favorite versions.
Course Breakfast/ Brunch
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 large or 12 smaller scones
Author Barry C. Parsons


  • 3 cups flour
  • 4 tsp baking powder
  • ½ tsp salt
  • ¾ cup very cold butter cubed
  • 1 cup dried fruit optional
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1 cup milk
  • few tbsp turbinado sugar optional


  1. Combine the flour, baking powder and salt in a food processor. (or a large bowl)
  2. Pulse in the butter. (or chop it in with a pastry blender or two knives held between your fingers.
  3. Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
  4. Toss in the dried fruit and/or nuts at this point if you are using them.
  5. Mix together the milk, lemon juice and vanilla.
  6. Pour this over the surface of the dry mixture.
  7. Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
  8. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
  9. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
  10. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
  11. Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. Smaller scones will take about 18-20 minutes.

Recipe Notes

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.