Raspberry Drop Scones

Raspberry Drop Scones

Prep Time: 20 minutes | Total Time: 45 minutes | Makes: 6 scones

Begin your day with something sweet with these delicious scones. The almond flour conjures up a nutty flavor and unique texture. The best part? You don’t have to feel guilty about indulging.


  • 2 large eggs, beaten until frothy
  • 1 cup almond flour
  • 1/3 cup bulk sugar substitute
  • 1 and 1/2 tsp baking powder
  • 1 and 1/2 tsp vanilla extract
  • 1/2 cup fresh raspberries


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

Nutrition Information

Serving size: 1 scone

Calories 125, Fat 9.5 g, Protein 5.5 g, Fiber 2.5 g, Net Carbs 3 g

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