These tender and sweet Raspberry Lemon Scones have only 8 ingredients and are easy to make. They have a rich lemony taste and are full of juicy raspberries. You’ll love them and they’re gluten free, paleo and dairy-free. The lemon icing makes them extraordinary! It’s the perfect breakfast treat to enjoy with tea or coffee.
Even though it is cold outside, spring is right around the corner. It’s mid March and the days are getting longer so I’m craving something fresh, springy, and lemony to bring in the spring sunshine. Warm paleo raspberry scones are just the thing to brighten your day. They’re positively delicious.
Steps To Make Paleo Raspberry Scones
These Raspberry Lemon Scones are soo… easy to make. This is a simple one bowl recipe with only 8 ingredients; almond flour, pastured eggs, honey, baking soda, lemon juice and zest, almond extract, sea salt and fresh raspberries (organic is best).
There are only a few steps to make the scones. First, whisk the dry ingredients together in the bowl. Make a hole in the center, add the wet ingredients and mix together.
Gently fold the raspberries into the batter.
Using a very sharp knife, cut the dough into 8 triangular wedges.
Using a rubber spatula, carefully separate the wedges and place them 2” apart on the on the baking sheet.
Bake 20-30 minutes, until the tops are golden brown. Cool on wire rack.
While the scones are cooling make the Lemon Icing, if using. It is optional, the scones are really good plain.
I used organic powdered sugar to make a white lemon icing. For a paleo option, you can make your own paleo powdered sugar for the icing. (instructions in recipe card).
Mix the powdered sugar with a few teaspoons of lemon juice until smooth. Drizzle over the cooled scones.
Tips For Making Paleo Raspberry Lemon Scones
- Measure the almond flour using a kitchen scale to get the best results.
- Don’t over mix the dough. Mix it just until there are no more bits of flour.
- Use fresh organic raspberries. Frozen raspberry will work but the texture of the scones will be a little more crumbly. I have made them both ways and prefer the fresh raspberries.
Storing Raspberry Lemon Paleo Scones
Store the scones loosely covered at room temperature for one day or store in an airtight container in the refrigerator for up to three days. I like to warm them up in the toaster oven to serve.
They freeze beautifully in an airtight container for 2 months. To thaw, just put them in a cold toaster oven and turn it on to 300 degrees. They are warmed through in about 15 minutes.
These scones make the perfect snack to share with a friend over coffee or tea. They’re also great as a light breakfast, snack, or healthier dessert.
Easy to make, high in protein, tender on the inside, crisp on the outside, not too sweet, full of lemon and juicy raspberries.
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If you like this recipe, try these other delicious paleo, gluten free scones.
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These tender and sweet Raspberry Lemon Scones have a rich lemony taste and lots of juicy raspberries. Easy to make with only 8 ingredients.
- 315 grams almond flour about 3 cups
- 1 teaspoon baking soda
- ⅛ teaspoon sea salt
- zest of 1 lemon about 1 Tablespoon
- 2 large pastured eggs
- 3 Tablespoons honey
- 1 Tablespoons fresh lemon juice
- 1 teaspoon almond extract
- ¾ cup fresh raspberries
- 1/3 cup powdered paleo sugar* or organic powdered sugar
- 2–3 teaspoons lemon juice
- Preheat oven to 325 degrees.
- Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.
- Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined.
- Fold in raspberries.
- Place the dough on a lightly floured (use tapioca flour or coconut flour) baking sheet lined with parchment paper. Press the dough into a circle about 7” it should be about 1 inch thick.
- Using a very sharp knife, cut the dough into 8 triangular wedges.
- Using a rubber spatula or your hands, carefully separate the wedges and place them 2” apart on the on the baking sheet.
- Bake 20-30 minutes, until the tops are golden brown.
- Cool on wire rack for 10 minutes.
- While they cool on the baking sheet, make the glaze. Whisk together the powdered sugar and lemon juice until a smooth drizzle forms. Drizzle it over the scones and serve.
- Store the scones loosely covered at room temperature for one day or store in an airtight container in the refrigerator for up to three days. They can be frozen for up to 2 months in an air tight container.
How to make paleo powdered sugar:
- Add 1/2 cup paleo friendly sugar of choice (maple sugar, coconut sugar or date sugar) to a high-speed blender.
- Blend on high until it has a powder-like texture, 2-3 minutes.
- If you’d like it more ‘powder-like’, add 1/2 tablespoon tapioca starch or arrowroot starch to the blender at the beginning. This really helps to get it to be similar to regular powdered sugar.
- Store left over sugar in a jar for another use.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert, Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free
Keywords: raspberry lemon scones, paleo scones, gluten free scones