2 cups almond flour
2 tablespoons coconut flour
⅓ cup granulated sugar substitute, such as erythritol (recipe was tested with Swerve, granular)
1 tablespoon baking powder
¼ teaspoon salt
1 large egg
¼ cup Cabot Plain Greek Yogurt
2 tablespoons water
½ teaspoon almond or vanilla extract
½ cup fresh raspberries
Almond flour for dusting
3 tablespoons confectioner’s sugar substitute, such as erythritol (recipe was tested with Swerve, confectioner)
1½ tablespoons Cabot Plain Greek Yogurt
1 tablespoon water
Prep: 10 mins | Cook: 25 mins | Total: 35 mins
PREHEAT oven to 350° F. Line a baking sheet with a silicone mat or parchment paper.
WHISK together almond flour, coconut flour, sugar substitute, baking powder, and salt in a large bowl.
WHISK together egg, yogurt, water and extract in a separate bowl. Add to dry ingredients and stir just until dough comes together. Gently fold in raspberries.
TURN dough out onto the prepared baking sheet, using additional almond flour as needed. Pat dough into a circle about 1 inch in height. Cut into 8 wedges, carefully separating and spacing scones out on baking sheet.
BAKE 25 minutes, until golden brown and just firm to the touch. Remove and let cool on the pan.
PREPARE glaze by whisking together sugar substitute, yogurt and water in a small bowl. Drizzle over cooled scones. Store in refrigerator.
Recipe and photo courtesy of Regan Jones, RD.