Gluten-Free Raspberry Almond Flour Scones offer a delightful treat suited for breakfast or an afternoon snack. Prepared with nutritious almond flour and fresh raspberries, they provide a flavorful and gluten-free option. The blend of almond and raspberry delivers a moist and tender texture. Whether adhering to a gluten-free diet or simply enjoying baked goods, these scones make a delicious choice. Enjoy them warm with tea or coffee for a cozy experience.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries
• 1 Tbsp almond milk

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, coconut sugar, baking powder, and salt until evenly combined.
3. Add the melted coconut oil and vanilla extract to the dry ingredients and mix until a crumbly dough forms.
4. Carefully fold in fresh raspberries and almond milk to create a cohesive dough.
5. Transfer the dough to the prepared baking sheet and shape it into a circle approximately 1 inch thick.
6. Using a knife, cut the dough into 8 equal wedges and gently separate them on the baking sheet.
7. Bake for 18-20 minutes until the scones are golden brown and firm to the touch.
8. Allow the scones to cool for a few minutes on the baking sheet before transferring to a cooling rack. Serve warm or at room temperature.
9. Store leftover scones in an airtight container at room temperature for up to 3 days.

Keywords: Almond Flour, Raspberry, Morning Treat, Easy Recipe, Breakfast, American

Spice Rack: Salt

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