These scones were a total happy accident. I had a friend coming over for some coffee & girl time and really wanted to make my favorite Paleo blueberry turmeric scones for us. But I was completely out of blueberries! Oops.. that’s what happens when I only meal plan our actual meals and not extra treats. 😉
Thankfully, I noticed I had some organic raspberries in the freezer and decided to experiment with those. I am so happy I did! These Paleo Raspberry Almond Scones are so scrumptious! Using clean and natural ingredients, no artificial anything, a delicious and decadent treat can be whipped up in no time.
I planned to use my blueberry turmeric recipe as the base and just swap a few ingredients to compliment the flavor changes but I was also out of the flour I typically use. And with baking you kind of have to be precise right? Well, thankfully with this recipe, all of my wild substitutions totally turned out!
Originally I used a combination of coconut flour and almond flour, but doing so also required another egg to help retain some moisture. I’ve since made these scones several times (way more times in a very short time period than I care to admit… ok 7 times!) And I prefer the recipe I’m sharing with you the absolute best! It omits the coconut flour and only needs 1 egg! I had several taste testers chime in on which recipe they liked best as well- and they all agreed unanimously that this recipe right here is the winner!
The only thing my taste testers couldn’t agree on was whether or not these scones need that almond glaze. Some liked best with the glaze while others felt that it delicious enough on its own. So the beauty of this is YOU get to choose!
I say adding the ooey gooey, rich almond glaze is perfect for those times you are in the mood for something a tad bit more fancy, rich and decadent. Glaze recipe can be found here. For best results, sub almond extract for the vanilla extract. Either way- with glaze or without- this recipe will definitely not disappoint! Enjoy!