Gluten-Free Keto Lemon Raspberry Scones
Grain-free scones made with almond flour and sweetened with keto-friendly Lakanto, brightened by fresh lemon zest and tart raspberries. Dense, tender crumb with pockets of jammy fruit. Serve warm for breakfast or afternoon tea. This version skips traditional wheat flour entirely, making it naturally low-carb and gluten-free while maintaining the classic British scone texture.
Ingredients
- 2 cup fine almond flour, ground
- ⅓ cup Lakanto or low-carb granular sweetener
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup coconut oil, melted
- 1 egg, beaten
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp lemon extract(optional)1/2 tsp additional lemon zestvary to tasteflavorvegan
omit egg and use flax egg (1 tbsp ground flax + 3 tbsp water)
- 2 oz fresh raspberries
Instructions
- 1
Preheat oven to 350F.
- 2
Whisk almond flour, sweetener, baking powder, and salt in a large bowl.
- 3
Combine melted coconut oil, egg, lemon zest, vanilla extract, and lemon extract in a separate bowl.
- 4
Fold wet mixture into dry ingredients until dough forms, thick and pliable without crumbling. Add more coconut oil if too dry.
- 5
Gently fold raspberries into dough, allowing some to break apart.
- 6
Transfer dough to silicone mat-lined pan and flatten into a disc 1 inch thick and 6 inches across.
- 7
Cut into 8 wedges and space 1 inch apart.
- 8
Bake until golden brown, 12-15 minutes.
- 9
Cool completely on pan until firmed.
Tips
Do not overmix the dough after adding wet ingredients to avoid dense, tough scones. Fold gently until just combined.
Freeze raspberries for 30 minutes before folding in to prevent excessive bleeding and maintain some whole berries throughout.
Serve within 24 hours for best texture. Reheat briefly in a 300F oven to restore crispness.
Good to Know
Keep in airtight container at room temperature up to 2 days, or refrigerate up to 5 days.
Prepare dough through raspberry folding, refrigerate up to 8 hours, then shape and bake. Freeze baked scones up to 1 month.
Serve warm or at room temperature with butter, cream cheese, or sugar-free jam. Pairs with tea, coffee, or nut milk.
Common Mistakes
Overmix after adding wet ingredients to avoid dense texture
Skip cooling on pan completely to avoid soggy bottoms
Add too much liquid at once to prevent gluey dough
Substitutions
Dairy-Free Swaps
Vegan Options
omit egg and use flax egg (1 tbsp ground flax + 3 tbsp water)
General Alternatives
FAQ
Can I make these dairy-free?
Yes. Use dairy-free butter or additional coconut oil. Ensure lemon extract is alcohol-based, not dairy-derived. Almond flour scones are naturally dairy-free unless you substitute coconut oil with butter.
What if my dough is too crumbly?
Almond flour absorbs moisture differently than wheat. Add melted coconut oil one tablespoon at a time while folding gently until dough holds together without being sticky or dense.
How long can I freeze baked scones?
Frozen scones keep up to 1 month in an airtight freezer container. Thaw at room temperature 1-2 hours or reheat directly in a 300F oven for 5-7 minutes to restore texture.