Description
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
Lemon Glaze
- 1/3 cup powdered paleo sugar* or organic powdered sugar
- 2–3 teaspoons lemon juice
Instructions
- Preheat oven to 325 degrees F.
- 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.
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert, Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free