Ingredients
Method
- 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.
- 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.
- 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.
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.
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.