Post on: 2019-03-22.
Posted in: Cook.
Another one bites the dust – sing it!
Queen may not have been singing about scones, but you will be singing when you realize these gluten-free Lemon Raspberry Scones are so easy to make.
Eating should be fun! So much fun that you might find yourself humming or even singing a little tune. Queen’s “and another one bites, and another one bites, and another one bites the dust…” was going through my head as I swiped off the crumbs from my shirt yet again – another scone gone. These almond flour scones are so delicious, buttery and flaky you may also find this the theme song in your kitchen.
You are sure to find almond flour in my kitchen. It is a dense flour with a delicious nutty flavour. It adds protein to my favourite traditional baked goods (which lowers any feelings of doubt about eating more than one), plus it fills you up leaving you satisfied without having to eat the whole batch. Since almond flour does not contain the gluten wheat flour does, it can be tricky to use in some baked good recipes. Commonly, I make this recipe with 1 cup whole wheat flour and 1 cup almond flour, instead of 2 cups of almond flour, if I need the scones to have a more traditional baked good consistency. The key to these flaky scones is to get the butter into small pieces separated around in the dry ingredients, and NOT to over mix the dough.
Lemon Raspberry Gluten-Free Scones
- 2 cups almond flour
- 1/3 cup sugar of choice
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of sea salt
- 1/2 cup grated frozen butter
- 1/2 cup greek yogurt
- 1 tsp vanilla extract
- 1/2 cup frozen organic raspberries
- zest of one organic lemon
- 1 egg
Preheat the oven to 350F. In a large bowl, mix dry ingredients. Grate in frozen butter, periodically stirring gently so the butter pieces are nicely mixed in. Do NOT over mix – you want flaky layers. In a separate bowl, combine the yogurt, egg, vanilla, lemon zest and frozen berries. Add into large bowl and mix with a wooden spoon a little bit. Dump bowl contents onto counter and use your hands to knead the mixture gently until it just barely holds together. Pat into an circular shape. Cut into 6-8 wedges. Cook on a baking sheet in the oven for about 15-18 minutes. Enjoy!