Gluten Free Raspberry Scones

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When I was in high school I was an absolute, raging sconer.

No, that wasn't a typo. I had a scone problem. I bought Fisher Scone mix like it was going out of style, or like there would be some grand prize for being their best customer (there isn't). Whenever my friends would come over, I would make scones. I tried to make myself a shirt that said "let's get scones" in my art class, but for obvious reasons my teacher wouldn't let me. It's a weird obsession that I developed early in life, and this particular food item is practically bursting with nostalgia for me. They make me think of my mom. They make me think of being 14 and having zero life skills, but knowing how to turn on an oven and throw some mix in a bowl. They make me think of home. 

God, so cheesy.

Maybe I should make cheesy scones.

Since we moved in October and I now have access to a kitchen that isn't Seattle-apartment sized (read: Barbie sized), I have fallen head-over-heels in love with baking again. I bake all the donuts (lol, doi) and am starting to step outside my comfort zone to understand alternative ingredients better. My friend makes amazing Gluten-Free donuts, but I realized this week that I don't think I've ever even seen a GF scone outside the depths of Pinterest. So, my friends, I bring you my gluten-free-raspberry scones. They are delicious, paleo friendly, and taste paired with a matcha latte. I hope that you enjoy them.

Also, when my brother was little he would call scones "sco-nuts" because he thought they were donuts. There is no doubt in my mind that we are related. 



Makes 12 scones. Total time is about 30 minutes.


  • 3 cups of almond flour
  • 1 teaspoon baking soda
  • 1 dash sea salt
  • zest of 1 lemon
  • 2 eggs
  • 1 dash of cinnamon, to taste. I like a lot of cinnamon, so I used a big shake. 
  • 2 tablespoons honey
  • 2 tablespoons lemon juice (use the lemon that you zested!)
  • 3/4 cup raspberries. I used frozen berries, but fresh is 100% ok, too. 


  1. Preheat oven to 325 degrees.

  2. Mix the dry ingredients together in a large bowl.

  3. Begin to mix in all the wet ingredients. Use a whisk to make sure that the wet ingredients are evenly distributed. Once batter has mixed evenly, add in the berries.

  4. Using your hands, scoop out 12 balls of batter and line onto a baking sheet lined with your favorite parchment paper. Pat down the scones so they're about 1 inch thick at most.

  5. Bake 18-20 minutes, until golden brown. Let cool. Stuff face with scones.


Do you have a favorite scone OR gluten free recipe that you can send my way? I would love to try baking more out of my comfort zone. Eeek!

Sending you carbs and big hugs,

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