Almond Flour Scones with Freeze-Dried Raspberries

By Natalie Tuttle · Pink Tree Farm

Categorized: Breakfast

Tender, gluten-free almond flour scones dotted with Pink Tree Farm freeze-dried raspberries and finished with a simple glaze.

Ingredients

• 2 cups almond flour
• ¼ cup coconut flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ¼ tsp salt
• 6 tbsp cold unsalted butter, cut into cubes
• 2 large eggs
• ⅓ cup plain Greek yogurt (or coconut yogurt)
• 1 tsp vanilla extract
• ½ cup Pink Tree Farm freeze-dried raspberries, lightly crushed
• Optional: 2 tbsp honey or maple syrup for extra sweetness

Steps

1. 1Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2In a large bowl, whisk together almond flour, coconut flour, sugar, baking powder, and salt.
3. 3Cut in the cold butter using a pastry cutter or your fingers until the mixture is crumbly.
4. 4In a separate bowl, whisk together eggs, yogurt, and vanilla extract.
5. 5Add the wet ingredients to the dry ingredients and stir until a dough forms.
6. 6Gently fold in the crushed freeze-dried raspberries.
7. 7Turn the dough out onto a piece of parchment paper and shape into a 7–8 inch circle, about 1 inch thick. Cut into 8 wedges.
8. 8Place scones on the prepared baking sheet.
9. 9Bake for 18–22 minutes, or until lightly golden on top and set.
10. 10Let cool on the pan for 5 minutes, then transfer to a wire rack.