Fiordifrutta Raspberry Drop Scones

Fiordifrutta Raspberry Drop Scones

Prep Time: 25 minutes | Total Time: 40 minutes | Servings: 6

A Classic Breakfast Pastry With an Italian Twist

And with a guilt-free sugar substitute!


  • 2 large eggs
  • 1 cup almond flour
  • 1/3 cup sugar substitute
  • 1 and 1/2 teaspoon baking powder
  • 1 and 1/2 teaspoons vanilla extract
  • 1/2 cup organic Rigoni di Asiago Fiordifrutta Raspberry


  1. Preheat oven to 375 degrees and line a sheet pan with parchment paper.
  2. In a large bowl combine and mix well all ingredients, except the jam.
  3. Gently fold the Fiordifrutta Raspberry into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping spoons for each scone).
  4. Bake for 15 minutes until scones begin to lightly brown.
  5. Let cool for 10 minutes before removing from parchment paper and serving warm.


Nutrition Information

Amount per serving:

Kcal 1413, Kcal from fat 1061, Total fat 118 g, Saturated Fat 11 g, Cholesterol 287 mg, Sodium 647 mg, Total Carbohydrates 49 g, Fiber 24 g, Sugars 8 g, Protein 8 g

* by Michela Curti, RD, LD

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