Healthy Raspberry Almond Scones are a delightful twist on traditional scones, combining the nutty flavors of almonds with the bright, tart sweetness of raspberries.
Ingredients
Scale:
2 cups almond flour, preferably blanched
1/2 cup coconut flour
1/4 cup coconut sugar (or granulated sugar)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup coconut oil, melted (or unsalted butter)
1/2 cup unsweetened almond milk (or any non-dairy milk)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1 cup fresh raspberries (or frozen, thawed and drained)
1/4 cup sliced almonds (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, coconut sugar, baking powder, and salt. Whisk together until evenly mixed.
In a separate bowl, whisk together the melted coconut oil, almond milk, vanilla extract, and apple cider vinegar until well combined.
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
Gently fold in the fresh raspberries, being careful not to crush them.
Turn the dough onto a lightly floured surface and shape it into a disc about 1 inch thick. Cut into 8 equal wedges or use a biscuit cutter.
Transfer the scones to the prepared baking sheet and sprinkle sliced almonds on top.
Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
