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These raspberry lemon scones are perfectly flaky with rich buttery flavor and are packed with lemon and sweet juicy raspberries. The lemon icing makes them out of this world delicious! The perfect healthier brunch treat, these scones are paleo, dairy free, gluten free and irresistible!
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These raspberry scones gave me a total WOW moment. They came out even better than I imagined! Well, on the second try.
I just changed the measurements a bit (after the first batch spread way too much) and it was a world of difference.
Paleo scone dough (and dough in general) can be tricky to work with. It’s not always easy to tell that it’s the right consistency, since it tends to be sticky.
Let’s get into the details and I’ll also give you some tips for working with paleo dough below.
What You Need to Make Lemon Raspberry Scones
I know that three types of flour might seem like a lot, but I find that for scones the addition of coconut flour works really well. They hold their shape better and get a nice flaky texture. Here’s what you’ll need to prepare the scones:
blanched almond flour tapioca flourcoconut flouraluminum free baking powderbaking sodafine sea saltlemon zestpure maple sugar, or coconut sugarghee or palm shorteningcoconut milk, full fatpure almond extracteggfresh or frozen raspberriespowdered maple sugar (blended) or organic powdered sugar (for the optional icing)lemon juice (for the optional icing)
How to Make Lemon Raspberry Paleo Scones
In a large bowl, stir together the almond flour, tapioca flour and coconut flour plus the baking powder, baking soda, salt, lemon zest and the maple or coconut sugar.
Add the cold ghee or shortening in pieces, and use a pastry blender to cut it into the dry mixture until it resembles coarse crumbs. This can also be done by pulsing a few times in a food processor.
Make a well in the center of the mixture and add the coconut milk, almond extract and egg. Stir well until no flour spots show – the dough will be sticky.
Gently fold in the raspberries, then place the bowl in the freezer to chill for 20-30 minutes.
Meanwhile, preheat your oven to 400°F and line a large baking sheet with parchment paper. Sprinkle lightly with tapioca.
After chilling the dough, place it on top of the parchment. Sprinkle lightly with a bit more tapioca and work the dough into a disk, about 7”. 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. Place the entire baking sheet in the refrigerator or freezer for another 10-15 minutes. This helps the scones keep their shape while baking.
Bake in the preheated oven for 16-18 minutes or until set and golden brown.
While they cool on the baking sheet, make the icing. Whisk together the powdered sugar and lemon juice until a smooth drizzle forms. Drizzle it over the warm scones (after partially cooling) and serve warm or room temperature.
Tips for working with paleo dough
Paleo dough is often sticky, and this is usually a good sign! Sometimes if a dough is too easy to work with, the final product is one that’s too dry and crumbly. Yes, paleo baking can be quite the challenge!
There’s sometimes a fine line between too wet and just-sticky enough. If after chilling, your dough is still to wet to handle, I recommend adding 1/2 tablespoon of coconut flour. Since coconut flour absorbs so much moisture, a little bit goes a long way! Allow it to chill for about 5 minutes after adding the coconut flour, and see if it’s workable.
If the dough is fine to work after chilling but it becomes too wet or sticky to work with after shaping or while cutting, place the whole baking sheet in the fridge or the freezer to firm it up. It’s also best to chill the scones after cutting and right before baking, since they’ll keep their shape better this way.
How to Make Paleo Powdered Sugar
For the photos, I used organic powdered sugar to make a white lemon icing. For a paleo option, you can make your own paleo powdered sugar for the icing.
I like to use maple sugar because it’s fine to begin with and lighter in color than coconut sugar. The icing will still have a caramel color, but it will have the same texture as if you used confectioner sugar.
Place maple sugar in a high speed blender and blend until it reaches a powdery consistency. Perfection isn’t necessary! Since maple sugar is fine already it won’t need a ton of blending.
How to Store Lemon Raspberry Paleo Scones
While the scones are best fresh and a little bit warm, they also save remarkably well! I kept mine loosely covered on the countertop for 2 days and they were still great!
They will keep for about 2 days at room temperature and a week in the fridge.
You can also freeze them without the icing to save for longer. Thaw and gently reheat for a fresh scone whenever you want!
I hope you’re ready for a fun baking project that will leave you in scone heaven. Roundup your ingredients and get ready for a huge treat – it’s time to make paleo scones!
Lemon Raspberry Scones {Paleo, Gluten Free, Dairy Free}
Lemon Raspberry Scones {Paleo}
These lemon raspberry scones are perfectly flakey, with rich buttery flavor and are packed with lemon and sweet juicy raspberries. The lemon icing makes them out of this world delicious! The perfect healthier brunch treat, these scones are paleo, dairy free, gluten free and irresistible! Servings: 8 large scones
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Ingredients
2cupsblanched almond flour3/4cuptapioca flour plus a bit more to dust the dough1/4cupcoconut flour1 1/2tspaluminum free baking powder1/2tspbaking soda1/2tspfine sea salt1Tbspgrated lemon zestfrom about one large lemon1/2cuppure maple sugaror coconut sugar1/2cupghee or palm shortening, chilled, broken into pieces6Tbspcoconut milkfull fat1tsppure almond extract1large egg3/4cupfresh or frozen raspberries {about 4 oz) do not thaw first if using frozen
Lemon Icing:
1/2cuppowdered maple sugar *or organic powdered sugar2-3tsplemon juice
Instructions
In a large bowl, stir together the almond flour, tapioca flour and coconut flour plus the baking powder, baking soda, salt, lemon zest and the maple or coconut sugar.Add the cold ghee or shortening in pieces, and use a pastry blender to cut it into the dry mixture until it resembles coarse crumbs. This can also be done by pulsing a few times in a food processor.Make a well in the center of the mixture and add the coconut milk, almond extract and egg. Stir well until no flour spots show – the dough will be sticky.Gently fold in the raspberries, then place the bowl in the freezer to chill for 20-30 minutes.Meanwhile, preheat your oven to 400° and line a large baking sheet with parchment paper. Sprinkle lightly with tapioca.After chilling the dough, place it on top of the parchment. Sprinkle lightly with a bit more tapioca and work the dough into a disk about 7”. Using a very sharp knife, cut the dough into 8 triangular wedges. If it becomes too wet or sticky to work with at any point, place the whole baking sheet in the fridge or freezer to firm it up.Using a rubber spatula or your hands, carefully separate the wedges and place them 2” apart on the on the baking sheet. Place the entire baking sheet in the refrigerator or freezer for another 10-15 minutes. This helps the scones keep their shape while baking.Bake in the preheated oven for 16-18 minutes or until set and golden brown.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 warm scones (after partially cooling) and serve warm or room temperature.Store the scones loosely covered at room temperature for one day, or wrap tightly and freeze them after cooling to keep longer. Enjoy!
Recipe Notes
*Maple sugar is fine already, but I blend it using a small blender to make paleo powdered sugar for the icing
Nutrition
Calories: 402kcalCarbohydrates: 34gProtein: 8gFat: 29gSaturated Fat: 11gCholesterol: 49mgSodium: 245mgPotassium: 317mgFiber: 5gSugar: 14gVitamin A: 30IUVitamin C: 3mgCalcium: 177mgIron: 2mg
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Want More Paleo Baking Recipes? Try of of these!
Chocolate Chip Scones
Pumpkin Scones
Chunky Monkey Scones
Jumbo Chocolate Chip Muffins
Lemon Curd Crumb Cake
Lemon Blueberry Coffee Cake
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