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Raspberry Drop 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. ~Dr. Oz

Nutrition Facts
125 calories
9.5 g fat
5.5 g protein
2.5 g fiber
3 g net carbs

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


Servings 6


Step 1

Preheat the oven to 375°F and line a sheet pan with parchment paper.

In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.

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).

Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.

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