Almond Flour Scones

Almond Flour Scones with Raspberry Orange Chia Seed Jam

Inspired by a favorite tea time treat, these little scones are adapted from the Wholesome Yum Almond Flour Biscuits recipe and paired with a quick and easy Raspberry Orange Chia Seed Jam. 

Course Snack
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5
Author Renata



For the scones:

  • 2 cup Almond flour
  • 2 tsp Gluten-free baking powder
  • 1/2 tsp Sea salt
  • 2 tbsp stevia such as Pyure
  • 1 tsp vanilla extract
  • 2 large Eggs
  • 1/3 cup coconut oil melted and cooled slightly

For the jam:

  • One 6 oz package of fresh raspberries
  • 4 mandarin oranges
  • 3 tbsp chia seeds
  • 2 tbsp agave nectar



  1. For the jam, place the washed raspberries, the juice and zest of the mandarin oranges in a small saucepan over medium heat.
  2. Bring the mixture to a simmer, and then use a spoon or fork to mash the raspberries.
  3. Simmer for about 10 minutes till the raspberries are all smashed.
  4. Remove the pan from the heat, and add in 2 tbsp chia seeds and 2 tbsp agave nectar. Stir well. If needed, taste the cooled jam and add more sweetener as desired.
  5. For the scones, preheat the oven to 350 degrees F and place a non-stick sheet on a baking sheet.
  6. In a large bowl, add in all the flour, baking powder, stevia and salt.
  7. In a small bowl, mix together the melted and cooled coconut oil, vanilla extract and eggs.
  8. Gently stir the wet ingredients into the flour mixture.
  9. Using an ice cream scoop, take large tablespoons of the mixture, and place on the lined cookie shirt. Continue with the rest of the dough.
  10. Gently flatten the scones to about 1/2 “ thick using your fingertips.
  11. Optional: Sprinkle a pinch of stevia over the top of each scone.
  12. Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.

Recipe Notes

Store leftovers in an airtight container in the fridge for up to 1 week.