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These grain-free Raspberry Almond Scones require zero fancy equipment or baking skills! Made with almond flour and sweetened with pure maple syrup, they have amazing texture and flavor without the need for butter or regular flour!

Six raspberry scones sitting on a background drizzled with glaze with fresh raspberries all around and a small bowl of raspberries to the side.

The secret to perfect gluten-free scones!

It should come as no surprise if you’ve been a long-time follower that I’m here completing my almond flour scones circuit with this all new recipe for raspberry scones.

The formula I’ve been using for the last 10 years is so goof-proof that it can be used to make any flavor, and even inexperienced bakers have great success.

Two of my forever favorites are my Cranberry Orange Scones and my Pumpkin Scones.

Using the right combination of almond flour, oil, eggs, and pure maple syrup, this easy scone recipe is gluten-free, paleo friendly, and ideal for those with dietary restrictions. Plus, they taste so great that folks with zero dietary restrictions love them too!

There’s no need for a pastry cutter, pastry blender, or a stand mixer, and there’s no cutting cold butter pieces into flour or waiting for the dough to chill in the refrigerator. They require minimal effort!

We simply mix all the ingredients together, and bake! The final result is a delicious treat with a delightful texture, loaded with berry flavor, and the right level of sweetness.

The great news is the simple ingredients can be found at any grocery store. Here are all of the details you need to know about why I hand selected each ingredient to make the best raspberry scones!

Ingredients for Raspberry Scones:

Almond Flour: The base of the scones! I love baking almond flour scones because the texture turns out dense yet fluffy, and almond flour brings plant-based protein, fiber, and healthy fats to the mix.

Tapioca Flour: Because almond flour doesn’t contain starch, tapioca flour aids by adding starch for a fluffier texture. It’s this combination of flours that wins the texture award!

Eggs: Regular chicken eggs bring a fluffy texture and help the scones stay held together nicely.

Avocado Oil: Oil adds richness to the scones. Olive oil, melted coconut oil and melted butter work too.

Pure Maple Syrup: My preferred sweetener over cane sugar, pure maple syrup aids in the soft texture of the scones and also imparts a subtle maple flavor.

Fresh Raspberries: Pops of tangy berry flavor are here on behalf of fresh raspberries! The touch of tartness from the sour-sweet berry flavor creates magic in these scones.

Pure Vanilla Extract and Almond Extract: Both extracts add warm flavor and nuance to the recipe. I love adding almond extract because it brings a unique flavor that is impossible to replicate. If you enjoy almond desserts, you’ll love these scones too!

Baking Powder and Baking Soda: The leavening agents that are responsible for helping the scone dough rise and bake evenly. Fair warning: the dough expands quite a bit during the baking process, so be sure to give them plenty of room.

Sea Salt: Salt enhances all of the flavors of the scone. Don’t skip it!

Ways to Customize:

Swap the Flour: If you prefer baking with gluten-free all-purpose flour or regular all-purpose flour, follow my recipe for Vegan Blueberry Scones and simply swap the blueberries for raspberries.
Fruit Trade Out: Rather than using fresh raspberries, use 1 cup of any kind of your favorite fresh fruit. Just be sure it is chopped into small pieces if the fruit itself is large. Also try my Strawberry Scones or my Apple Scones!
Skip the Tapioca Flour: If you don’t regularly bake with tapioca flour, omit it and use 5 cups of almond flour instead of 4. This changes the consistency of the scones, but they still turn out great!
Vegan Option: Replace the eggs with two flax eggs (2 tablespoons of ground flax seed mixed with 6 tablespoons of water).
Make is Zesty! Add 2 to 3 teaspoons of fresh lemon zest or orange zest for a punch of citrus flavor.

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How to Make Raspberry Scones:

Mixing bowl with pure maple syrup, oil, and eggs.

Mixing bowl with almond flour, baking powder, and sea salt.

Preheat the oven to 350 degrees Fahrenheit. If you own a scone pan, spray it with cooking spray to prep it to be used. Otherwise, line a large baking sheet with parchment paper. Mix the eggs, avocado oil, pure maple syrup, pure vanilla extract, and almond extract in a large mixing bowl until the wet ingredients are combined.
In a separate bowl, stir together the almond flour, tapioca flour, baking powder, baking soda, and sea salt to combine the dry ingredients.
Mix the wet ingredients into the bowl with the dry ingredients until a thick sticky dough forms.
Fold in the raspberries using a rubber spatula.
If you own a scone pan, fill the scone holes ⅔ of the way up with the dough mixture. If you don’t own a scone pan, use two spoons to drop the dough onto the prepared sheet pan. Or, you can try to form scone shapes using your hands if you have the patience with the sticky dough. Be sure to leave plenty of space between each mound of dough on the lined baking sheet to allow it to grow.
Bake on the center rack of the preheated oven for 18-24 minutes, until the edges are golden brown. Bake smaller scones for 18 minutes and large scones for 20-24 minutes. The exact baking time depends on the size of your scones. Remove the scones from the oven and allow them to cool for at least 10 minutes.

Make the Glaze:

If you’d like to make the optional glaze, stir one cup of powdered sugar with two tablespoons of water, milk, or lemon juice in a small bowl until creamy. Drizzle the scones with the glaze. Serve, and enjoy!

While the sweet glaze isn’t mandatory, it adds such a lovely touch that reminds me of a Raspberry Danish.

Storage Options:

Room Temperature: Store scones on the counter in an airtight container or a zip lock bag for up to 2 days.
Refrigerator: Refrigerate for up to 5 days.
Freezer: For longer term storage, freeze scones in a freezer bag for up to 2 months.

Recipe Tip

It’s okay if the raspberries fall apart during the stirring process! Be sure to stir them into the scone dough thoroughly so that they are well-distributed throughout the dough.
If you own a scone pan, now is a great time to use it! Otherwise, I recommend making drop scones, because the dough is too sticky to shape using your hands.

Several raspberry scones drizzled with glaze with fresh raspberries around, ready to serve.

The next time you’re craving scones for breakfast or brunch, whip up this easy recipe! I love sharing them with friends and family and find that they make the loveliest addition to any weekend brunch. My husband and I take them on road trips, too!

If you’re looking for more delicious scone recipes, try out these tried and true favorites!

More Scone Recipes:

Scones forever!

Raspberry Almond Scones