I honestly can’t resist a good pastry with my morning coffee, but I definitely don’t love the sugar crash that usually follows. That is exactly why I developed these Paleo Berry Scones. They have that perfect crumbly-yet-moist texture you crave in a classic scone, but they are packed with protein-rich almond flour and just a touch of natural sweetness. Whether you are strictly following a paleo lifestyle or just trying to cut back on gluten without sacrificing flavor, these are about to become your new favorite weekend staple.
- Prep time: 10 minutes
- Cook time: 15 minutes
- Yields: 12 Scones
Ingredients
- 2 ½ cups (10 oz / 280g) Blanched Almond Flour (Honeyville brand preferred)
- 1 tbsp + 1 tsp (0.6 oz / 16g) Coconut Sugar
- 2 tsp (10g) Baking Soda
- 1 tsp (2g) Lemon Zest
- 1 Pinch (0.5g) Sea Salt
- ¼ cup (2 oz / 56g) Ghee or Coconut Oil, at room temperature
- 2 Large Eggs (approx. 3.5 oz / 100g without shell)
- 2 tsp (8g) Vanilla Extract
- 1 cup (4.4 oz / 125g) Fresh Raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
- Whisk together 2 ½ cups (280g) almond flour, 1 tbsp plus 1 tsp (16g) coconut sugar, 2 tsp (10g) baking soda, 1 tsp (2g) lemon zest, and a pinch of salt in a medium-sized mixing bowl until well combined and free of lumps.
- Add ¼ cup (56g) of room temperature ghee (or coconut oil) to the dry ingredients; using a fork or your fingertips, cut the fat into the flour until the mixture resembles a coarse, sandy meal.
- Add 2 large eggs and 2 tsp (8g) vanilla extract to the bowl, mixing gently until a dough forms, then carefully fold in 1 cup (125g) of fresh raspberries, being careful not to crush them.
- Divide the dough into 12 equal portions and shape them into triangles (or your preferred shape), placing them evenly spaced on the prepared baking sheet.
- Bake for approximately 15 minutes, or until the scones are firm to the touch and golden brown around the edges.
- Allow the scones to cool on the pan for 5–10 minutes before serving, as almond flour baked goods are fragile while hot.
Nutritional Information
- Calories: ~210 kcal
- Total Fat: 18g
- Total Carbohydrates: 8g (Net Carbs: ~5g)
- Protein: 6g
- Fiber: 3g
- Sugar: 3g
Pro Tips for the Perfect Scone
- Don’t Over-mix the Dough: When working with almond flour, over-mixing can release too much oil from the nuts, leading to a greasy or dense scone. Mix just until the dough comes together for that light, tender crumb.
- Handling the Berries: If you are using particularly ripe or juicy raspberries, toss them in a teaspoon of almond flour before folding them in. This prevents them from sinking to the bottom and stops the juice from bleeding too much into the dough.
- Cooling is Crucial: Unlike wheat-based pastries, grain-free baking requires patience. These scones will be very fragile right out of the oven. Let them cool completely on the baking sheet to allow the almond flour to “set,” or they might crumble in your hands.
- Room Temperature Ingredients: Ensure your eggs and ghee are at room temperature. Cold ingredients can cause the melted ghee or coconut oil to seize up and clump, preventing an even distribution of fat which is essential for a moist texture.
Frequently Asked Questions (FAQ)
Can I use frozen berries instead of fresh ones? Yes, you can use frozen berries for these gluten-free raspberry scones. However, do not thaw them beforehand, as this adds too much moisture to the batter. Fold them in frozen and you may need to add 2–3 minutes to the baking time.
How should I store these leftover scones? Because these are moist healthy breakfast pastries without preservatives, they are best stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months; just thaw and gently reheat before eating.
Can I substitute the almond flour with coconut flour? No, you cannot swap them 1:1. Grain-free baking relies heavily on specific ratios. Coconut flour is much more absorbent than almond flour. If you need a nut-free option, you would need to find a specific coconut flour recipe rather than substituting it here.
Is this a dairy-free scone recipe? Yes, if you use coconut oil instead of ghee, this is completely dairy-free. Ghee contains milk solids removed, which many lactose-intolerant people can handle, but coconut oil ensures it is strictly 100% dairy-free.
I hope you love these Almond flour scones as much as I do! They truly prove that Grain-free baking doesn’t mean missing out on your coffee shop favorites. Whether you are meal-prepping Healthy breakfast pastries for the week or looking for a crowd-pleasing Dairy-free scone recipe for brunch, these are sure to be a hit. Don’t forget to tag me if you make these Gluten-free raspberry scones—I love seeing your variations!
