Raspberry Almond Flour Scones with Lemon Glaze

These raspberry almond flour scones feature a tender crumb and are drizzled with a tangy lemon glaze for a delightful treat.

Ingredients

• 2 cups almond flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 2/3 cup fresh raspberries
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/2 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, granulated sugar, baking powder, and salt.
3. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Gently fold in the raspberries, being careful not to crush them.
5. In a separate bowl, whisk together the eggs, vanilla extract, and lemon zest.
6. Add the wet ingredients to the dry ingredients and stir until a dough forms.
7. Turn the dough out onto a lightly floured surface and shape into a 1-inch thick circle.
8. Cut the circle into 8 wedges and transfer to the prepared baking sheet.
9. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on a wire rack.
11. For the glaze, whisk together powdered sugar and lemon juice until smooth.
12. Drizzle the lemon glaze over the cooled scones before serving.

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