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Raspberry Almond Scones

Gabrielle St. Claire

Eat Drink Shrink


Instagram: @eat.drink.shrink |




½ cup plain almond milk

½ tbsp lemon juice

¹⁄³ cup maple syrup

2 cups almond flour

1 tbsp baking powder

1 tsp baking soda

½ tsp fine sea salt

¼ cup coconut oil, solid

1 cup raspberries

½ cup slivered almonds

2 tbsp pure maple syrup

1 tsp almond extract

Glaze (optional)

½ cup organic powdered sugar

2 tbsp plain almond milk

Optional 2 tbsp coarse sugar


Preheat the oven to 400° F. Line a baking sheet with parchment paper, lightly dust with flour, and set it aside. In a small bowl, whisk together the almond milk, almond extract, maple syrup, and lemon juice to make vegan buttermilk. Allow to sit for 5 minutes. In a large bowl, mix together the flour, baking powder, baking soda, and salt. Add the skid coconut oil, using your hands to pinch it into the flour (pea sized or smaller pieces is ideal). Gently fold the raspberries and almonds into the flour mixture. Make a well in the center and add in the vegan buttermilk, lemon zest, maple syrup, and almond extract. Stir until a slightly sticky, very thick dough forms. Be careful not to overwork the dough. Top with coarse sugar. Transfer the dough to your prepared baking sheet. Lightly dust it with flour, then form it into an 8-inch round and cut into 8 parts. Chill in the fridge for 20 minutes. Bake for 23-28 minutes, or until golden. A toothpick inserted in the center should come out clean. Allow the scones to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. While the scones cool, make the glaze: In a small mixing bowl, stir together the powdered sugar and lemon juice until no lumps remain. Drizzle the scones with the glaze, top with more almonds and serve.

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