Raspberry Almond Flour Scones with Lemon Glaze

Indulge in the delicate flavors of Raspberry Almond Flour Scones with a zesty Lemon Glaze. These gluten-free scones offer a harmonious balance of sweetness from juicy raspberries and a refreshing tartness from the lemon glaze, making them a delightful treat for breakfast or afternoon tea. The nutty almond flour enhances the texture, creating a pleasant contrast with the soft inside. These scones cater to those who appreciate gluten-free baked goods, bringing a touch of elegance to any occasion.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup coconut oil, solid
• 1/4 cup almond milk
• 1/2 tsp almond extract
• 1/2 cup fresh raspberries
• 1/2 cup powdered sugar
• 1 Tbsp lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, baking powder, and salt until evenly combined.
3. Add solid coconut oil to the flour mixture and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Pour almond milk and almond extract into the mixture, stirring until a dough forms.
5. Gently fold in fresh raspberries, taking care not to crush them.
6. Lightly dust a surface with almond flour and shape the dough into a circle about 1 inch thick. Cut into 8 wedges.
7. Place the wedges onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 18-20 minutes until the tops are golden brown and firm to the touch.
8. While the scones are baking, whisk together powdered sugar, lemon juice, and lemon zest in a small bowl to make the glaze.
9. Allow the scones to cool on a wire rack. Once cooled, drizzle the lemon glaze over the top.
10. Serve the scones on a dish and enjoy with a cup of tea or coffee.

Keywords: Breakfast, American, Gluten-Free, Tea Time, Baked Goods

Spice Rack: Almond Extract, Lemon Zest

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