Raspberry Almond Scones

5 from 2 votes

Made with a combination of oat flour and almond flour, these scones are perfectly moist and buttery with crunchy golden edges. Dairy-free, gluten-free, and can easily made vegan!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: scones

Calories: 253kcal

Ingredients

1 cup almond flour
1 cup oat flour
3 tablespoons tapioca flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup cane sugar plus more for topping
¼ cup dairy-free butter plus 1 tablespoon melted for topping (slice the butter into small pieces then store in freezer until ready to use in recipe)
1 teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons unsweetened dairy-free milk I like soy milk
1 egg or flax egg (1T ground flax + 3T water)
¾ cup frozen raspberries keep frozen until ready to add to the recipe
¼ cup sliced almonds plus more for topping

US Customary - Metric

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
If using a flax egg, in a small bowl, combine 1 tablespoon ground flax seed with 3 tablespoons water. Whisk together then set aside.
In a large bowl, combine 1 cup oat flour, 1 cup almond flour, 3 tablespoons tapioca flour, 2 teaspoons baking powder, ¼ cup cane sugar and ½ teaspoon sea salt. Whisk together then set aside.
In a large liquid measuring cup or small bowl, combine 2 tablespoons milk, 1 egg (or flax egg), 1 teaspoon vanilla extract and ½ teaspoon almond extract. Whisk together then set aside.
Using a pastry cutter (or a fork), work the butter into the dry ingredients until it resembles a chunky breadcrumb texture with pea size crumbs.
Create a well in the center of the flour. To the bowl, pour in the wet ingredients. Fold together until a dough forms. It's normal for the dough to be a bit shaggy but it should hold together well. *If the dough seems too dry, you can add 1-2 tablespoons of milk. Just keep in mind that you don't want the dough to be too wet as it will cause the raspberries to bleed and discolor the scones.* Add the frozen raspberries and sliced almonds then fold again until evenly combined.
Lightly dust the parchment paper with oat flour to help prevent dough from sticking to the surface. Transfer dough to the parchment paper and gently shape into a one-inch thick circle, about 8 inches in diameter. Using a pizza cutter or dry knife, cut dough into eight slices. Separate each slice so that there is 1-2 inches between them.
At this point, you can bake them or freeze them to bake when ready to serve. If freezing, transfer the baking sheet to the freezer for 1-2 hours. Once the scones are frozen, carefully transfer them to a sealed container and freeze again, until ready to bake.
When ready to bake, melt 1 tablespoon of butter. Brush the tops with butter and sprinkle with sugar. Bake in the oven for 25-30 minutes, rotating the pan halfway through baking (around 12-15 minutes). Cook time will likely be closer 30 minutes if baking from frozen.
Allow scones to cool for 10-15 minutes. Serve immediately and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

Nutrition