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5 from 5 votes

Paleo Raspberry Scones

These Raspberry scones are bursting with fresh raspberry flavor and orange zest. Moist and lightly sweetened. Perfect for breakfast or snacks.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Dairy Free, Gluten Free
Servings: 8 scones
Calories: 194kcal
Author: Stephanie


Dry ingredients:

  • 2 cups blanched almond flour
  • ½ cup coconut flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda

Wet ingredients:

  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 1 zest from orange
  • ¼ cups coconut milk
  • 3 tbsp. pure maple syrup
  • 4 tbsp. coconut oil unrefined- melted
  • 1 cup fresh raspberries


  • Line large baking sheet with parchment paper.
  • Melt coconut oil on stove top over low heat and set aside to cool slightly.
  • Meanwhile whisk together almond flour, coconut flour, baking powder, and baking soda together in large mixing bowl.
  • In separate small bowl beat eggs with coconut milk, maple syrup, vanilla extract, zest of orange and coconut oil.
  • Add to flour mixture and stir till combined.
  • Mix in fresh raspberries ( and they will break down some at this point).
  • Divide mixture into two portions and spoon on baking sheet.
  • Form two circles each about ½ inch thick.
  • Place in freezer and chill at least 30 minutes.
  • When ready to bake preheat oven to 350 degrees.
  • Remove from freezer and cut each circle into 4 triangle scones.
  • Bake in oven 20-22 minutes.


Serving: 1scone | Calories: 194kcal | Carbohydrates: 14.6g | Protein: 4.2g | Fat: 13.9g | Saturated Fat: 8.6g | Cholesterol: 41mg | Sodium: 100mg | Potassium: 138mg | Fiber: 5.3g | Sugar: 5.5g | Calcium: 40mg | Iron: 0.5mg