These Quick and Easy One Bowl Raspberry Lemon Scones, are SO delicious and super easy to make! They’re low in added sugar, gluten-free, grain-free, and FODMAP friendly-perfect for a grab and go breakfast, or a healthy afternoon snack with a cup of tea!
I hadn’t planned on sharing these Raspberry Lemon Scones with you today, but they were too good not to share. Especially because they’re SO easy to make, with just one bowl and a few simple, wholesome, ingredients including almond flour, fresh OR frozen raspberries and some lovely, luscious lemon zest!Speaking of wholesome ingredients, be sure and check out my guest post for Choice Juicery, one of my favorite juice bars here in San Diego, because I’m sharing my favorite Whole Foods Pantry Makeover Tips, along with another of my favorite luscious lemony treats-these easy, no-bake Cocoa Lemon Truffles & Energy Bites…
I whipped these healthy scones up on Super Bowl Sunday morning, knowing full and well that I would be, ahem, indulging a little later on in the afternoon on wings, chips, and homemade wild blueberry lemonade. Spiked with a little vodka of course 🙂
Mixing up the dough for these Raspberry Lemon Scones is super easy. Waiting 25 minutes for them to come out of the oven, warm and tender, is another thing all together.
But, absolutely, positively, well worth the wait, as evidenced by how quickly my family and I gobbled them up!
Huge thanks to Alyssa at Everyday Maven for the inspiration for these delicious scones~Be sure and check out her grain free, paleo recipe for Triple Almond Scones !
Raspberry Lemon Scones
Ingredients
- 1 large egg
- 1/4 cup melted butter OR liquid vegetable oil {i.e. high-oleic sunflower oil organic canola oil, melted coconut oil}
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 2 cups almond flour
- 1/3 cup tapioca flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup raspberries {fresh or frozen}
Instructions
- Preheat oven to 350 degrees F, and line a baking sheet with parchment paper or Silpat.
- Crack egg into a large mixing bowl, and stir well with a whisk or fork. Add melted butter or vegetable oil, maple syrup, vanilla extract, and lemon zest to egg, and mix well with a fork to combine.
- Add both flours, baking powder, and salt to liquid ingredients, and stir well. Add raspberries {if using frozen, you do not need to defrost them first} to dough, and stir well to combine.
- Spoon mixture on to parchment paper or Silpat and shape into a circle, about 8 inches in diameter, then cut in to 6 triangles and bake for 20 minutes. Remove from oven, and cut scone in the same place again with a serrated knife, then put back in to oven to bake for an additional 5 minutes. Remove from oven, allowing to cool off the baking sheet for 5-10 minutes before serving.
Notes
Nutrition
Have you made scones before? Did you watch the Super Bowl? If so, what was the favorite thing you ate? Were you happy that the Broncos won???
I love this EA, and amen to the spiked wild lemonade <3! You and I are just two peas in a pod I tell you, right up my ally! I am going to try this recipe perhaps for this months RR if you don't mind?! I would like to try it with WW flour and a different fruit! Obviously linked back here as my inspiration 🙂
Now I know what to bring to our photo shoot-blueberry spiked lemonade! I’d love for you to try this out with whole wheat flour and a different fruit-can’t wait to hear how it turns out!
That is the prettiest dough I’ve ever seen. I’m not sure it would make it in the oven! Love the raspberry-lemon combo!
So glad you like my “pretty in pink” dough Anne! It *almost* didn’t make it in the oven 🙂
These are lovely! What a great bright flavor combo!
Thanks so much Rebecca! The combo of lemon and raspberry was a super refreshing treat for February 🙂