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Raspberry Lemon Scones (Paleo, Gluten Free)

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5 from 1 review

These tender and sweet Raspberry Lemon Scones have a rich lemony taste and lots of juicy raspberries. Easy to make with only 8 ingredients. 

Ingredients

Scale
  • 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
  • almond milk for brushing the tops

Lemon Glaze

Instructions

  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.
  3. Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, using a fork and spatula begin to mix the dough.
  4. When the it’s mostly moistened, use your hands, and fold in the berries. Work quickly, and knead, firmly but gently, until all of the flour is combined, and the dough holds together in a large mound. If the dough is too sticky sprinkle with a little more almond flour. 
  5. Transfer to a lightly-floured work surface, (use tapioca flour) and shape the dough into a flat, round disk, about  7” it should be about 1 inch thick. It does not have to be perfect!
  6. Using a very sharp knife, cut the dough into 8 triangular wedges.
  7. Using a spatula, transfer the scones to the prepared baking sheet pan, leaving space between them. Lightly brush the tops of the scones with the almond milk
  8. Bake 20-30 minutes, until the tops are golden brown.
  9. Cool on wire rack for 10 minutes.
  10. 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.
  11. 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.

Equipment

Notes

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.

Find it online: https://eatwellenjoylife.com/raspberry-lemon-scones-paleo-gluten-free/