Paleo Rasberry Scones with Lemon Glaze

Paleo Rasberry Scones with Lemon Glaze


  • 2 eggs
  • 1/3 cup milk of choice
  • 2 tbsp sticky sweetener
  • 2 tbsp Melted coconut oil
  • 1 tsp Vanilla extract
  • 1&1/4 cup Almond meal
  • 1/4 cup Coconut flour
  • 1 tsp Baking powder
  • 1/2 tsp salt
  • 1-2 handfuls raspberries ((frozen is ok))

Lemon Glaze

  • 2 tbsp Natvia icing mixture
  • 2 tbsp Water
  • 2 tbsp Lemon juice
  • *This is a rough guide, just adjust measures accordingly to taste and texture preferences*
  1. Preheat oven to 170 degrees Celsius and line a baking tray with baking paper

    Combine dry ingredients – almond flour, coconut flour, baking powder, and salt.

    In a separate bowl, whisk together wet ingredients – eggs, milk, maple syrup, coconut oil, and vanilla.

    Combine the dry ingredients into the wet ingredients gradually and mix together.

    *If the mixture is too dry and wont form a “dough”, add a touch more of milk.*

    Gently fold in the raspberries

    Place dough onto baking paper into a circle which is about 2cm high and slightly flatten the top so it is even and smooth

    Bake 20-25 minutes until golden

    Leave to let it cool completely (it will continue to harden out of the oven)

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