Paleo Raspberry Scones
These Raspberry scones are bursting with fresh raspberry flavor and orange zest. Moist and lightly sweetened. Perfect for breakfast or snacks.
Servings: 8 scones
Calories: 194kcal
Ingredients
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
Instructions
- 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.
Nutrition
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