Raspberry Almond Scones

Ingredients

• 96 g (1 cup)almond flour
• 92 g (1 cup)oat flour
• 30 g (3 tablespoons)tapioca flour
• 2 teaspoonsbaking powder
• ½ teaspoonsalt
• 50 g (¼ cup), plus more for toppingcane sugar
• 57 g (¼ cup), plus 14 g (1 tablespoon) for brushingdairy-free butter
• 1 teaspoonvanilla extract
• ½ teaspoonalmond extract
• 30 ml (2 tablespoons)unsweetened dairy-free milk, such as soy milk
• 1, or 1 flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water)egg
• 105 g (¾ cup), kept frozen until ready to usefrozen raspberries
• 25 g (¼ cup), plus more for toppingsliced almonds
• 1–2 tablespoons, if neededdairy-free milk
• 1 tablespoonground flaxseed, if making a flax egg
• 3 tablespoonswater, if making a flax egg
• A little, for dustingoat flour

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C (400°F). Line a baking sheet with baking parchment and set it aside.

2. 2

   Make the flax egg

   If using a flax egg, whisk 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Leave it to thicken.

3. 3

   Mix the dry ingredients

   In a large bowl, whisk together 92 g (1 cup) oat flour, 96 g (1 cup) almond flour, 30 g (3 tablespoons) tapioca flour, 2 teaspoons baking powder, 50 g (¼ cup) cane sugar and ½ teaspoon salt.

4. 4

   Mix the wet ingredients

   In a measuring jug or small bowl, whisk together 30 ml (2 tablespoons) dairy-free milk, 1 egg or prepared flax egg, 1 teaspoon vanilla extract and ½ teaspoon almond extract.

5. 5

   Cut in the butter

   Use a pastry cutter or fork to work the dairy-free butter into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized pieces.

6. 6

   Form the dough

   Make a well in the dry mixture and pour in the wet ingredients. Fold until a shaggy dough forms that holds together; if it seems too dry, add 1–2 tablespoons of milk, taking care not to make it too wet. Fold in the frozen raspberries and sliced almonds until evenly distributed.

7. 7

   Shape the scones

   Lightly dust the baking parchment with oat flour. Transfer the dough to it and gently shape it into a circle about 2.5 cm (1 inch) thick and 20 cm (8 inches) across. Cut it into eight wedges with a pizza cutter or dry knife, then separate the wedges by 2.5–5 cm (1–2 inches).

8. 8

   Freeze if needed

   Bake the scones now, or freeze them to bake later. To freeze, put the baking sheet in the freezer for 1–2 hours, then carefully move the frozen scones to a sealed container and return them to the freezer until ready to bake.

9. 9

   Brush and bake

   When ready to bake, melt 14 g (1 tablespoon) of dairy-free butter, brush it over the scone tops and sprinkle with sugar. Bake for 25–30 minutes, rotating the pan halfway through, at about 12–15 minutes. Scones baked from frozen will likely need closer to 30 minutes.

10. 10

    Cool and serve

    Leave the scones to cool for 10–15 minutes before serving.

What are raspberry almond scones?

Scones are a familiar American bake, often shaped into a round and cut into wedges before baking. This version uses oat and almond flour instead of wheat flour, with raspberries and sliced almonds folded through the dough.

Almond flour gives the crumb a rich, moist quality, while oat and tapioca flours help the wedges hold their shape. The frozen berries add bright fruit without needing to be thawed first.

Nutrition and macros by portion

The nutrition label shows one serving as written: 253 calories, 7g protein, 24g carbs, 15g fat.

The oat and tapioca flours and cane sugar contribute most of the carbohydrates, while almond flour and dairy-free butter provide much of the fat. Almond flour, oat flour and the egg also contribute protein. Pair a scone with fresh fruit and a protein-rich side such as yoghurt or an egg to make a more balanced plate.

Why use two flours?

Almond flour: Its natural richness contributes to the buttery, tender texture of the scones.

Oat and tapioca flours: Oat flour makes up the other main part of the dough, while tapioca flour helps bind the gluten-free mixture. Measure the flours as given for a dough that can be shaped and cut.

Getting the dough together

Butter pieces: Work the dairy-free butter into the dry ingredients until there are visible pea-sized crumbs. Keeping some small pieces intact helps give the finished scones a tender, uneven crumb.

Milk: Fold the wet mixture in gently, stopping when the dough holds together. Add the extra milk only if it seems too dry; an overly wet dough can make the raspberries bleed into the mixture.

Handling the raspberries

Frozen fruit: Keep the raspberries in the freezer until it is time to fold them in. This helps them stay firm while being mixed through the dough.

Gentle folding: Add the berries and sliced almonds after the dough comes together, then fold just until they are spread through it. Avoid crushing the berries as you mix.

Shaping and spacing

Circle: Shape the dough gently into a round about 2.5 cm (1 inch) thick and 20 cm (8 inches) wide. Dust the parchment with oat flour first to help the dough release.

Wedges: Cut the round into eight pieces and leave 2.5–5 cm (1–2 inches) between them on the baking sheet. The space lets the edges bake rather than press into one another.

Checking the bake

Timing: Bake for 25–30 minutes, turning the tray halfway through at about 12–15 minutes. If baking straight from frozen, expect the cooking time to be nearer 30 minutes.

Doneness: Look for golden edges and tops, allowing a little extra time if the scones are still pale. A 10–15 minute rest after baking helps them settle before serving.

Serving ideas

These scones are enjoyable warm or at room temperature, with their crisp edges and soft, fruit-studded centres. Serve them on their own or alongside fresh berries and dairy-free yoghurt for a simple breakfast or snack.

For a more filling plate, pair one with yoghurt or an egg. The scones are also easy to prepare ahead and bake from frozen when you want them.

Recipe notes & tips

• Keep the raspberries frozen until just before folding them into the dough.
• Use a fork if you do not have a pastry cutter, and stop once the butter is in pea-sized pieces.
• Add any extra milk gradually so the dough stays shaggy rather than wet.
• Dust the parchment with oat flour before shaping to make the dough easier to handle.
• Rotate the baking sheet halfway through baking for more even browning.
• For a make-ahead batch, freeze the shaped wedges on the tray before transferring them to a sealed container.

Variations

• Make it vegan: Use a flax egg made with 1 tablespoon ground flaxseed and 3 tablespoons water.
• Change the berries: Replace the raspberries with another frozen berry, keeping it frozen until mixing.
• Add citrus: Fold finely grated lemon zest into the dry ingredients for a bright note.
• Boost the almond flavour: Sprinkle extra sliced almonds over the tops before baking.
• Adjust the sweetness: Use less topping sugar if you prefer a less-sweet finish.

Common mistakes to avoid

• Thawed raspberries: They can become soft and bleed into the dough; use them straight from the freezer.
• Overworking the dough: This can crush the berries; fold only until the ingredients are combined.
• Adding too much milk: A wet dough is harder to shape and may colour the scones; add extra milk a little at a time only if needed.
• Skipping the spacing: Crowded wedges can bake into one another; leave 2.5–5 cm between them.
• Baking from frozen for too little time: The centres may need longer; expect the bake to be closer to 30 minutes and check the colour.

How to store

Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Rewarm in a low oven until heated through; shaped, unbaked scones can be frozen in a sealed container and baked from frozen, allowing closer to 30 minutes in the oven.

Frequently asked questions