Lemonade Chia Scone Loaf

Print This

Apologies for the recipe title confusion! Is it a scone or a loaf? Our New Zealand and Australian friends have a modified scone recipe that was too fun to not push a bit further. Of course it’s now gluten free and for an extra twist it’s a loaf, not scones. For it’s avant-garde appearance it’s rather traditional in that you may consume it a la carte or with clotted cream and jam.  It’s tastes best with black tea. Healthy chia seeds also add flavor and texture.



  • 3 c self rising gluten free flour (like Pam’s)
  • 2 T coconut flour
  • 2 T chia seeds
  • Zest from 2 small lemons, slice the remaining lemon
  • 250 ml lemonade style soda water
  • 8 oz heavy whipping cream
  • coconut palm sugar for sprinkling



  • Preheat oven to 450.
  • Oil the bread pans. I use magic pan (7.5 by 3.5) loafs.
  • Mix the flours, chia seeds and zest.
  • Add the lemonade and cream. Lightly mix until blended then let rest so chia seeds may absorb the moisture (10 min); don’t over mix. The chia seeds will do the work and avoid it from becoming too dense.
  • When the mixture is sticky, pour it out into two magic pans.
  • Place a few lemon slices on top and gently sprinkle the tope of the loafs with coconut palm sugar.
  • Bake for 30 minutes on the top shelf, avoiding the center of the oven’s heat.
  • Remove from oven and completely cool in pan prior to removing from the pan.
  • Serve at room temperature.
  • Enjoy!


  • Note = I attempted 100 variations to make my own sparkling lemonade. All were a bust, so I went with Niasca Limonata as it had the best blend of ingredients and used cane sugar.


Here’s what a slice looks like:








1 Comment for “Lemonade Chia Scone Loaf”

Leave a Reply

Your email address will not be published. Required fields are marked *