This recipe is just like the Autumn-Spice Scone recipe but with raspberries instead of spice. It’s delightful!
Raspberry Scones Grain Free, Vegan, Soy Free, No Added Sugar
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- Prep Time
- Minutes
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- Cook Time
- Minutes
-
- Yield
- 1 batch
- Difficulty Level Easy
Ingredients
- 1/2 cup coconut flour
- 1/4 cup tapioca flour/starch, optional
- 2 t. baking powder
- 1/2 t. baking soda
- 1 t. xanthan gum
- 2 T. flaxseed meal
- 1/2 cup almond flour/meal
- 1/2 t. stevia powder
- 1/2 cup almond, coconut or rice milk
- 1/2 cup applesauce
- 1/4 cup melted coconut oil or grape seed oil
- 1 T. (heaping) unsweetened berry fruit spread
- 2 Tablespoons chopped fresh raspberries, optional
Instructions
- 1. Preheat oven to 350.
- 2. Mix together the first 5 ingredients.
- 3. In a separate bowl stir together the last 6 ingredients, and add to the dry ingredients.
- 4. Plop large spoonfuls of batter onto a greased cookie sheet to form 6 scones.
- 5. Bake at 350 for 25 minutes.
- Servings : 6
- Ready in : 35 Minutes
- Course : Breakfast, Dessert, Dinner, Lunch, Side Dish
- Recipe Type : Bread, Breakfast, Dairy Free, Egg Free, Gluten Free, Paleo, Sugar free
- Ingredient : Almond Milk, Fruit, raspberry
About Chef
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Katrina Nixon
Hi! I’m Katrina, home schooling mother of 3 amazing daughters. I’m an artist, singer, songwriter, musician, health and fitness enthusiast. Read our story!
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