Raspberry Almond Flour Scones
Tender, buttery wedges with crisp golden edges, studded with raspberries and finished with a thin lemon glaze. They have the crumbly richness of a bakery scone at about 4 g net carbs each.
Nutrition per serving
1 scone- Net carbs
- 4.1g
- Calories
- 267kcal
- Protein
- 7.5g
- Fat
- 24g
- Total carbs
- 14 g
- Fiber
- 4.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chocolate chip: Sugar-free chocolate chips take the place of the raspberries, with a simple vanilla glaze instead of lemon.
- Fold in the chips in place of the raspberries and leave out the zest. Make the glaze with water and a drop of vanilla instead of lemon juice.
Savory cheddar & chive: No sweetener, fruit or glaze. Sharp cheddar and chives make savory scones to split and butter alongside eggs or a bowl of soup.
- Leave out the sweetener, vanilla, zest and berries, and skip the glaze. Stir the cheddar, chives and garlic powder into the dry ingredients after cutting in the butter, then add the egg and cream.
- Bake 18–22 minutes, until golden and the cheese on the surface is browned in spots.
Cinnamon pecan: Toasted pecans and warm cinnamon replace the raspberries and lemon, for a cozy, coffee-shop-style scone.
- Whisk the cinnamon into the dry ingredients and fold in the pecans in place of the raspberries. Make the glaze with water and a drop of vanilla instead of lemon juice.
- Scones
- Nice to have (optional)
- Scones
-
1 tsp lemon zestleave out - Nice to have (optional)
- Scones
-
¼ cup granulated erythritol or monk fruit blendleave out -
1 tsp vanilla extractleave out -
1 tsp lemon zestleave out -
¾ cup raspberriesleave out - Lemon glaze
-
3 tbsp powdered erythritolleave out -
2 tsp fresh lemon juiceleave out - Also add
- Scones
-
1 tsp lemon zestleave out - Also add
- Nice to have (optional)
Estimated cost $9.42 for 8 servings ($1.18 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
-
Whisk the almond flour, coconut flour, sweetener, baking powder and salt in a large bowl. Add the cold butter and work it in with a pastry cutter or your fingertips until the largest pieces are the size of peas.
-
Whisk the egg, cream, vanilla and lemon zest together, pour over the dry ingredients and stir with a fork until a soft, slightly sticky dough forms.
-
Gently fold in the frozen raspberries; a few will break, which is fine. Turn the dough onto the parchment and pat it into a 7-inch (18 cm) round about 1 inch (2.5 cm) thick.
-
Freeze the round for 10 minutes, then cut it into 8 wedges with a sharp knife and pull them about 1 inch (2.5 cm) apart. Chilling firms the butter, so the scones hold their shape and cut cleanly.
-
Bake 20–25 minutes, until golden brown at the edges and firm in the center, and a toothpick comes out clean apart from any raspberry juice. Cool on the sheet 15 minutes; they are fragile while hot.
-
For the glaze, stir the powdered sweetener with the lemon juice until smooth and drizzle it over the cooled scones.
Tips for success
-
Use the berries straight from the freezer. Thawed raspberries bleed into the dough and make it wet. - Almond flour dough is softer than wheat dough, so don't try to roll it and stamp out rounds. Patting it into a circle and cutting wedges is far easier.
- Serve with butter or softly whipped cream and a spoonful of raspberry chia jam, alongside coffee or a chai latte.
Nice to have, not needed
- A pastry cutter makes quick work of the butter — fingertips or two forks work too.
- The lemon glaze is a pretty finish — the scones are sweet enough to enjoy plain with butter.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 3 months
Reheat: Warm at 350°F (175°C) for 5 minutes, or 15 seconds in the microwave.
Prep tip: Freeze the scones unglazed and individually wrapped, then glaze them after reheating.
Keep airtight at room temperature 1 day, refrigerate up to 5 days, or freeze unglazed up to 3 months.
Variations
3 variations, each with its own ingredients and macrosChocolate chip
FlavorSugar-free chocolate chips take the place of the raspberries, with a simple vanilla glaze instead of lemon.
- raspberries → sugar-free chocolate chips
- fresh lemon juice → water
- no lemon zest
5 g net · 306 kcal · 8.1 g protein · 28 g fat · ≈$1.22 per serving (+0.9 g net carbs vs the original)
Savory cheddar & chive
FlavorNo sweetener, fruit or glaze. Sharp cheddar and chives make savory scones to split and butter alongside eggs or a bowl of soup.
- + 1 cup sharp cheddar
- + 2 tbsp chives
- + ¼ tsp garlic powder
- no granulated erythritol or monk fruit blend
- no vanilla extract
- no lemon zest
- no raspberries
- no granulated erythritol or monk fruit blend
- no fresh lemon juice
4 g net · 315 kcal · 11 g protein · 29 g fat · ≈$1.02 per serving (−0.1 g net carbs vs the original)
Cinnamon pecan
FlavorToasted pecans and warm cinnamon replace the raspberries and lemon, for a cozy, coffee-shop-style scone.
- raspberries → pecans
- fresh lemon juice → water
- + 1 tsp ground cinnamon
- no lemon zest
3.9 g net · 310 kcal · 8 g protein · 29 g fat · ≈$1.16 per serving (−0.2 g net carbs vs the original)
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