Whether you’re starting a new year’s resolution, or you’re just looking to cut back on sugar, these low-carb scones are the perfect treat for a fruity craving. The best part? They’re easy to make, and only take 35 minutes from start to finish. This low-carb raspberry scone recipe uses a mixture of almond and coconut flours as the base, along with Cabot’s plain greek yogurt for a creamy flavor and added richness. Along with these ingredients, the sweetness of these almond flour scones comes from fresh, juicy raspberries. They’re the perfect on-the-go snack or breakfast, or addition to the holiday brunch table.

To make 8 scones, start by preheating the oven to 350° F. Line a baking sheet with a silicone mat or parchment paper.

Whisk together the almond flour, coconut flour, sugar substitute, baking powder, and salt in a large bowl.

Next, whisk together egg, yogurt, water, and extract in a separate bowl. Add to dry ingredients and stir just until the dough comes together. Gently fold in raspberries.

Turn the 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 a baking sheet.

Bake the scones for 25 minutes, until golden brown and just firm to the touch. Remove and let cool on the pan.

Finally, prepare your glaze by whisking together sugar substitute, yogurt, and water in a small bowl. Drizzle over cooled scones. Store in the refrigerator for later use.

If you’re looking for other healthy recipes, we have a variety of options suitable for many different diets, including keto recipes, gluten-free recipes, or just recipes for overall healthier living. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this breakfast dish, so please rate and review it to share your opinion with others.