Paleo Raspberry Scones

Raspberry Scones that are bursting with fresh raspberry flavor and aromatic orange zest. These lightly sweetened & moist gluten free scones are perfect with your morning coffee or as an afternoon snack. Made without any refined sugar and dairy free.

If you've never had a scone then let me just start by saying you're in for a real treat!

Cause these gluten free scones flavored with raspberries and orange zest taste just like raspberry jam.

Which I must admit was always my favorite jam growing up.

I also love this easy raspberry vinaigrette for topping off salads or as a veggie dip!

What makes a scone a scone

A small lightly sweetened or unsweetened biscuit like cake made from flour, milk, fat and sometimes having fruit added.

And another thing that distinguishes scones from say a regular biscuit would be the addition of eggs.

But with sooo many variations of flour, fat, and milk you can really play around with a lot of options.

Ingredients for raspberry scones

• Almond flour- blanched almond flour. I love this brand of almond flour.

• Coconut flour- coconut flour is high in fiber and can be used in both sweet and savory recipes.

• Raspberries- I recommend using fresh raspberries for these scones. I haven't tested the recipe using frozen.

• Coconut oil- organic unrefined virgin coconut oil.

• Maple syrup- the amount can be adjusted if you prefer a little sweeter scone. We personally don't like them overly sweet.

• Coconut milk- you can substitute with another plant based milk but it will alter the flavor of the scones. We used this coconut milk.

• Orange zest- organic is recommend but if you can't find organic you can soak it in baking soda water to help remove pesticides.

How to make them

{full directions in recipe card below}

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1. Whisk together almond flour, coconut flour, baking soda & baking powder
2. In a separate bowl whisk together the remaining ingredients reserving the raspberries till last.
3. Add wet ingredients to dry, combine and fold in raspberries.
4. On a parchment lined baking tray divide the dough into two circles about ½ inch thick and chill in freezer approximately 30 minutes.

Recipe & storage notes

Once dough is chilled cut each round into 4 triangle shapes and bake in preheated oven.

You can chill the dough longer if needed or even place in an airtight freezer bag and bake the next day.

I've tested the recipe both ways and prefer to bake them the same day.

The baked scones can also be stored in a freezer safe bag for up to 3 months.

More healthy sweet treats

• Blueberry scones

• Pumpkin banana muffins

• Chocolate black bean cookies

• Flourless pumpkin brownies

AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..

I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.

Until next time-xoxo

Updated from April 2019