raspberry lemon scones

Perkin has been obsessed with the raspberry scones from a local bakery down the street, Pastries and Petals. They are absolutely delish, but I am guessing not all that healthy. I decided to make something similar for him over the weekend. They turned out pretty darn good! Not exactly the same as the ones from the bakery (sans butter and white flour) but still very yummy! These are low carb, high protein, and gluten free. 




  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/4 cup coconut sugar or sweetener of your choice
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 cup fresh or frozen raspberries or other berry/fruit of your choice
  • 1/2 cup greek yogurt
  • juice of 1 lemon
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla extract


  • 1/4 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon vanilla


  • Preheat oven to 350º
  • Mix dry ingredients in a large bowl
  • Add in berries, then wet ingredients
  • Stir until well combined
  • Drop spoonfuls onto a baking sheet
  • Bake for about 25 minutes or until a fork comes out clean
  • While that is baking, whisk together all the ingredients for the glaze
  • Let scones cool then drizzle the glaze on top 
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recipe adapted from: Bob's Red Mill