Friday, October 12, 2012

Raspberry Almond Scones

I'm on a roll!!!  Yet another successful experiment...even Grandma approved (and she's a Texan with a mean palate)!

Raspberries are on sale at King Soopers right now - 4 for $5.00.  So I bought 43.  Just kidding.  But I do love raspberries and I did buy a sufficient enough supply to serve a small army.  After dinner I decided to try to throw together a Paleo (ish) scone.  I say "ish" because they do have honey in them and that certainly would not be approved by our dear friends at Whole 9.  Annnndddd...I might have eaten them drenched in honey as well, but don't judge!  I'm not perfect!

Have you ever seen A Bee Movie?  I so fell in love with those fuzzy little buzzers.  It made me believe that all bees have personalities like they did in the movie and suddenly I have this immense adoration for the black and yellow.  Especially the fat, hairy ones.  I'm pretty sure those are the cute chubby boys with unruly hair that are always your best friend and never your boyfriend in High School.  Anyway...I'm pretty sure they're offended by Whole 9 and would like to protest their lack of approval for the luscious, sugary product.  I would sign their petition.  I love that shiz.

Wanna cook?

Raspberry Almond Scones


2 eggs
1/4 c honey
1/4 c coconut oil
1 tsp vanilla
1 1/2 tsp almond extract
1 3/4 c almond flour
1/2 c coconut flour
1/2 tsp sea salt
1 tsp cinnamon
1 tsp baking soda
1/4-1/2 c raspberries


Preheat oven to 350F. 

Beat eggs with other wet ingredients in a small bowl.  Combine dry ingredients in large bowl (except berries).  Slowly stir wet ingredients into dry.  Mix thoroughly.

Divide dough in half, and roll each half into large balls.  Place each ball on a piece of parchment paper, cover with another piece of paper, and roll to about a 1/4 inch thickness.  Top one flattened roll with raspberries and cover with the other flattened roll.  You will have a raspberry sandwich of sort :-).  Gently squish the bread (which is not bread at all, don't worry) until the two layers of dough become symbiotic.

Cut dough into triangles or use a wide-mouth jar to cut biscuits (most importantly, dough should be roughly 1/2 -3/4 inch thick once prepared).  Arrange on a baking sheet and bake for 20 minutes.

Serve with copious amounts of raw, unfiltered, delicious, gooey honey.


  1. Do you have a preferred brand of Almond Flour. These look really good!

  2. Honeywell makes a great blanched almond flour, which would probably make these even better. You can order it online in 5lb bags for a pretty reasonable price. I will post their website shortly. I was out of almond flour, so I just stuck whole, raw almonds in the good processor until they were pretty fine. So I guess I actually used almond meal in this recipe. They were yummy!!

  3. Correction: Honeyville