Raspberry Almond Scones- 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!

Raspberry Almond Scones- made with oat flour and almond flour, these scones are perfectly moist and buttery with golden crunchy edges. Dairy-free and gluten-free, and can easily made vegan!

I know this time of year is all about the cookies but can we just pause for a minute to appreciate these scones? Because they are *hands down* one of the best things I’ve ever baked in my life.

Earlier this year we took a trip back to our old stomping grounds in Northern California and decided to spend a few nights on the Mendocino Coast. We stayed in a dreamy little cottage that looked out over the Pacific Ocean. Ugh. It was magical.

Having driven through the area years ago on our California-to-Oregon road trip, we knew we had to back to a little gem called Good Life Bakery in downtown Mendocino. During this most recent visit, the bakery had vegan/GF raspberry almond scones that were to-die-for. I mean, they were so good that we ate one every single day we were there.

Of course, after we got home I knew that I had to recreate them. It took me a few trials but I’m happy to say I finally nailed it. It brings me so much joy to be able to share them with you!

  • Almond Flour- I know I will get questions on substitutions for the almond flour but unfortunately I cannot recommend any swaps here. The almond flour is essential for that delicate crumb.
  • Oat Flour- For best results, I would also suggest sticking with the oat flour. Rice flour would be the closest substitute but the absorbency tends to differ between the two and therefore may require some adjustments for the most desirable outcome.
  • Tapioca Flour- I don’t usually use starches in my GF baking but with this recipe, I really think it worth it. It lightens the texture of the scones a bit, giving it more of that all-purpose flour feel. Tapioca flour also helps bind the scones like a traditional wheat flour would. I haven’t tested it but potato starch or arrowroot starch may be possible substitutes.
  • Baking Powder- Just a bit to help these babies rise properly.
  • Cane Sugar- Another ingredient I don’t typically use is cane sugar BUT I really wanted this recipe to be as close to the original as possible. Using coconut sugar would alter the color of the scones and the caramel notes just wouldn’t be right for the flavor here. Honey would be a possible refined sugar-free alternative but the liquid ratios would need to be reduced slightly.
  • Dairy-free Butter- I always use Miyokos vegan butter because I like the performance in my baked goods. You could also use solidified coconut oil but I think using dairy-free butter makes them taste more like a traditional scone.
  • Non-Dairy Milk- Soy milk is my go-to for baking because of its high protein content but whatever kind of milk you prefer works.
  • Vanilla & Almond Extract- Almond extract is KEY here. It gives the scones a unique flavor that pairs so wonderfully with the tart raspberries. Please don’t skip it!
  • Egg (Or Flax Egg)- I’m happy to report that I have tested these with both regular egg and flax egg, and have had good results with both. I prefer the regular egg as it does give the scones more of a crunch but they are still great with the flax egg. Just a bit softer.
  • Frozen Raspberries- Since berries are currently out of season, using frozen raspberries is ideal here. You’ll want to keep them frozen until you add them to the recipe so that they don’t defrost and bleed into the dough.
  • Sliced Almonds- Sliced almonds are ideal for tucking into the dough to give you a delightful crunch with each bite. YUM.

 

How to Make Raspberry Almond Scones

  1. Combine dry ingredients in a large bowl. Add the butter then use a pastry cutter to work it into the flour, until a breadcrumb-like texture appears. For best results, slice up your butter into small chunks and freeze for 10 minutes before adding to the recipe.
  2. Whisk together the wet ingredients. Pour into the bowl with the dry. Fold together until a dough begins to form.
  3. Add the frozen raspberries and sliced almonds. Continue to fold together until well combined.
  4. Transfer the dough to a lined baking sheet. Form into an 8-inch round circle. Slice into 8 triangles. Separate the triangles on the baking sheet with a few inches between each.
  5. At this point you can freeze them for a few hours then transfer them to a sealed container and bake from frozen. Or you can bake them right away. Totally up to you!
  6. Bake for 12-15 minutes (closer to 15 if baking from frozen) then rotate and bake for another 10 minutes.
  7. Allow to cool completely before serving. Scones are best enjoyed fresh for optimal crunch!

More Raspberry Almond Treats to Try

 

 

Raspberry Almond Scones

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!

Servings: 8 scones

  • 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

  • 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 12-15 minutes (closer to 15 if baking from frozen). Rotate the pan and bake another 10 minutes. 

  • Allow scones to cool for 10-15 minutes. Serve immediately and enjoy!

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

Calories: 253kcal, Carbohydrates: 24g, Protein: 7g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 20mg, Sodium: 202mg, Potassium: 210mg, Fiber: 4g, Sugar: 8g, Vitamin A: 41IU, Vitamin C: 3mg, Calcium: 100mg, Iron: 2mg

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!