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 flour
- coconut flour
- aluminum free baking powder
- baking soda
- fine sea salt
- lemon zest
- pure maple sugar, or coconut sugar
- ghee or palm shortening
- coconut milk, full fat
- pure almond extract
- egg
- fresh or frozen raspberries
- powdered 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}
Ingredients
- 2 cups blanched almond flour
- 3/4 cup tapioca flour plus a bit more to dust the dough
- 1/4 cup coconut flour
- 1 1/2 tsp aluminum free baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 Tbsp grated lemon zest from about one large lemon
- 1/2 cup pure maple sugar or coconut sugar
- 1/2 cup ghee or palm shortening, chilled, broken into pieces
- 6 Tbsp coconut milk full fat
- 1 tsp pure almond extract
- 1 large egg
- 3/4 cup fresh or frozen raspberries {about 4 oz) do not thaw first if using frozen
Lemon Icing:
- 1/2 cup powdered maple sugar *or organic powdered sugar
- 2-3 tsp lemon juice
Instructions
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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
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Looks amazing! Can I sub coconut oil for the ghee?
I haven’t tried them with coconut oil so I’m not sure if the texture would work out the same way unfortunately.
The recipe looks amazing! Can frozen blueberries or frozen strawberries in place of the raspberries?
Blueberries will work but I’m not sure about strawberries due to their size. I’d go with the same amount of fresh, chopped strawberries if you wanted to try them.
Five star recipe. For paleo baking these did actually come out light and fluffy as described. Very flavorful. I will need to work a little more on getting them to actually look nice. This baker is brilliant with her paleo baking. That said, I was disappointed to have have to look at an ad for the president on this site while doing my joy -filled baking this morning. I am all for individual opinions and beliefs. I can’t support someone that wants to keep their rights while simultaneously taking away the rights of others.
I’m glad they worked out for you! As far as the ads, not everyone sees the same ads on my site and what you see is typically based on other things you’ve viewed (I see mostly amazon and shopping ads when I’m on my site) I can check in with my ad network to see if I can filter out certain types of ads. Just realize that I don’t personally put each ad you see on the site.
Hi, if I can not get ghee or palm shortening, what can I use to substitute?
Thank you
These are seriously good, super fluffy and moist and really easy to make!!!
These are fabulous! I have not been able to eat a scone in years (since gluten and dairy free), and these ticked all the boxes. Thank you for another great recipe. (I ate TWO of them as soon as they came out of the oven, and my husband–who can eat anything–liked them too).
And thank you for responding about the blueberries and strawberries!
Best paleo scones that I have ever made!
I had blueberries in the freezer, and since lemon blends well with them too, I substituted them for the raspberries and they came out very well. I’m looking forward to making them with raspberries, as we’re moving into raspberry season. Thank you for your great recipes, Michele!
One of my new favorites- these are so delicious – I cant get enough
I don’t have tapioca flour, would arrowroot work instead?
I have always been intimidated by baking, but have ALWAYS wanted to make scones. I woke up this morning with a mission to finally make these after eyeing the recipe for months, and oh my gosh, they do not disappoint! And the recipe was so manageable, even for a newbie like me. Thank you for an amazing, delicious, healthier take on one of my favorite breakfast pastries with one of my favorite fruits!
Can another flour be substituted for coconut flour?
Can a different flour be substituted for the coconut flour?
I make these every couple of weeks as a treat for myself. I think they’re my favorite GF baked good. Delicious and perfect consistency for a scone.
I made these scones a few days ago and they were absolutely delicious! I highly recommend making the optional icing to drizzle over the top. It really brought out the lemon flavor and made the scones extra yummy!! I followed the recipe exactly as written and used maple sugar.
I have to say how much I love Michelle and her Paleo Running Momma site and baking cookbook. It’s always the first place I look for not only baked goodies but also dinners.
I have made so many of her recipes and every single one has been fantastic as well as easy to prepare.
Do yourselves a favor and buy her “Paleo Baking at Home” cookbook. It’s fantastic. I especially love the chewy bagels recipe and the Sweet Potato Blondies with Pecan Streusel are to die for and addicting! I’m the only Paleo diet follower in my family of 5 and everyone LOVES these!!
Thank you Michele ! You really help make following a clean diet fun, easy and delicious!!!!
These scones were amazing! I substituted blueberries for the raspberries and used lavender extract as I didn’t have almond and they turned out superb. I’ve made so many of your recipes, and am always pleasantly surprised how delicious they turn out. Thank you so much for all your hard work creating and testing them. You’re a star!
Super delicious! I used real butter because I was out of ghee. They came out tasty but spread when they cooked. I chilled the dough as instructed. Is it because of the butter or has anyone else experienced spreading? Thank you!
I made using butter and they spread into blobs. I just made them with ghee today and they still spread but spread less this time. Not sure what I’m doing wrong as I’m following recipe to a T.
Second time making these, both times making two batches to store leftovers for another day! Kids love these as a quick easy take out of the freezer, pop in the oven before school breakfast!!
Used Hemp milk not coconut milk. Dusted with cassava flour ran out of tapioca. My husband worked over 13 hours interrupted him to take a bite of this. He stopped working.
Loved this recipe! So fluffy and buttery. It was even tastier the next day.
Quick question: Anyone know if this recipe will work with a flax egg (1 tbsp flax meal with 3 tbsp water) in lieu of a regular egg?
We love these scones! And, I appreciate how easy they are to make.
Delicious!I used the ghee and they are amazing.I used blueberries and lemon together.So good and not too sweet.I should have just cooked a tad bit longer but they still tasted amazing.Texture was a little soft but that was because I made them that way.
Will egg replacer work with this recipe?
Oh my goodness! These are fantastic! Finally a recipe that worked out beautifully for me. Thank you so much for sharing this. Bless you 🥰
Has anyone tried using part arrowroot for the tapioca starch in these? I am low on the tapioca but have plenty fo arrowroot. Really want to make these again as they’re delish!!
Hi these look delicious! We have an egg allergy. Would egg alternative or applesauce work here? Thank you!
Allergic to almonds,
Is there a substitute?
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Holy smokes those are amazing! I used home canned Stella cherries instead but wow they are so good. The base is wonderful not crumbly or dry it holds together nicely.
These were delicious and my whole family loved them. They also looked beautiful. Unfortunately, they got moldy after leaving them covered on the counter overnight. I had to throw them away 🙁
Thank you! My scones turned out quite flat compared to the photos and my hopes. Any tips?
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These taste amazing I think maybe I add too much butter? I kept them in the freezer for longer and they still flattened out. Any tips?
Are there any substitutes for the almond flour? it doesnt agree with my daughter. thanks.
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