Bakery scones are short on ingredients, and most of them are the wrong ones: white flour for the crumb, a good handful of sugar for the sweetness, and a powdered-sugar glaze on top. These sugar-free raspberry almond scones keep the part that makes a scone worth eating, a tender, almost shortbread-like crumb, and build it from almond and coconut flour with cold butter cut straight into the dry mix.
One round goes into the oven and comes out as 8 wedges. The raspberries are folded in whole and stay that way, and the drizzle on top is Neufchâtel and Greek yogurt sweetened with powdered allulose instead of a snowfall of confectioners’ sugar. Toasted sliced almonds finish it off.
These sugar-free raspberry almond scones are the first scone recipe on this site, and a good place to start if bakery scones have always felt out of reach.
If you want something sweet beside the coffee pot that everyone at the table can eat, this is the one. It comes to about 3g net carbs per wedge. If you would rather make breakfast in a waffle iron, my sugar-free waffles come out of a similar allulose-and-yogurt batter.
Why You’ll Love These Sugar-Free Raspberry Almond Scones
- A shortbread-like crumb. Cold butter cut into almond flour and coconut flour gives a tender, fine, slightly crumbly texture instead of the dense brick that a lot of nut-flour bakes turn into.
- Whole raspberries, not a puree. They go in dry and most of them keep their shape, so a wedge has red berries in it rather than pink streaks.
- One round, 8 wedges. A 6 to 7 inch round cut into 8 wedges is enough for a breakfast table without committing the whole afternoon.
- A glaze with no powdered sugar in it. Neufchâtel, Greek yogurt and powdered allulose come together in about a minute and set in 10 minutes.
Each wedge of these sugar-free raspberry almond scones lands at about 153 calories, 3g net carbs, 7g protein, 11g fat and 3g fiber. That is a lot of butter and nut flavor for very few carbohydrates.
Nothing here needs a mixer, nothing needs a piping bag, and one round gives you 8 wedges. That is what makes these sugar-free raspberry almond scones an easy bake rather than a project.
Ingredient Notes
These sugar-free raspberry almond scones list every ingredient in grams as well as cups, because the gram number is the one that matters. Coconut flour is the ingredient most people get wrong: it is spooned, not packed, and it is the reason the crumb stays tender instead of turning dense.
- Bob’s Red Mill almond flour, ¾ cup + 1 tbsp (90g) is the bulk of the dough and where the almond flavor in these sugar-free raspberry almond scones comes from.
- Coconut flour, 2 tbsp + 1 tsp (16g) adds absorbency and a fine, tender texture.
- Granulated allulose, ¼ cup (50g) is the sweetener. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label, and it browns the way sugar does in a 325°F oven.
- Baking powder, 1 tsp (4g) is the only leavener. This is a low-rising bake, so do not expect a tall dome.
- One large egg (50g) and FAGE 0% Greek yogurt, ⅓ cup + 1 tbsp (90g) bind the crumbs into a dough that holds together when you press it. The yogurt is what keeps the centers tender rather than dry.
- Cold unsalted butter, 1 tbsp + 1 tsp (20g) gets cut into the dry ingredients until coarse crumbs form. This is the single thing that decides the texture of these sugar-free raspberry almond scones, so keep it straight from the fridge.
- Fresh raspberries, ⅔ cup (80g) get folded in dry. Pat them thoroughly, because wet berries bleed into the dough.
- Glaze: Philadelphia Neufchâtel 3¼ oz (90g), FAGE 0% Greek yogurt 1½ tbsp (25g), powdered allulose 2 tbsp (20g). Neufchâtel instead of cream cheese, because it is the same tang with a fraction of the fat.
- Sliced almonds, 2 tbsp (12g) go on while the glaze is still wet.
If you want per-100g values for almond flour, Greek yogurt or Neufchâtel to check the numbers yourself, the USDA FoodData Central database is where I look.
How to Make These Sugar-Free Raspberry Almond Scones
Prep is 20 minutes, the bake is 24 to 29 minutes at 325°F, and there are 55 minutes of chilling and cooling around it. You need an 18×13-inch rimmed baking sheet and a sheet of parchment, and nothing else unusual.
Step 1. Preheat the oven to 325°F. Line the baking sheet with parchment.
Step 2. Whisk the flours, granulated allulose and baking powder together: ¾ cup + 1 tbsp Bob’s Red Mill almond flour (90g), 2 tbsp + 1 tsp coconut flour (16g), ¼ cup granulated allulose (50g) and 1 tsp baking powder (4g).
Step 3. Cut 1 tbsp + 1 tsp cold unsalted butter (20g) into the dry ingredients until coarse crumbs form.
Step 4. Whisk the egg with 90g of the Greek yogurt. Fold it into the dry mixture and rest the dough 5 minutes.
Step 5. Gently fold in ⅔ cup fresh raspberries (80g), keeping most of them intact. Do not stir them in; folding is what keeps the berries whole.
Step 6. Chill the dough 20 minutes. Shape it into a 6 to 7 inch round, about 1 inch thick.
Step 7. Cut the round into 8 wedges and separate them by 1 inch.
Step 8. Bake 24 to 29 minutes until golden and the centers are set. The color arrives before the crumb finishes setting, which is why these sugar-free raspberry almond scones are done on time and a set center rather than on color alone.
Step 9. Cool on the pan 10 minutes, then on a rack 20 minutes.
Step 10. Beat the softened Neufchâtel (90g), the powdered allulose (20g) and the remaining 25g of Greek yogurt until creamy.
Step 11. Drizzle the glaze over the cooled scones. Sprinkle with the sliced almonds and rest 10 minutes.
Whole berries and a light hand are the entire trick. The same allulose-plus-Greek-yogurt family shows up in my sugar-free cranberry orange muffins, where the yogurt and eggs carry the moisture in the crumb for the same reason they do here.
Success Tips
Four small things decide whether these sugar-free raspberry almond scones come out tender or come out heavy. None of them take extra time.
- Keep the butter cold for tender, shortbread-like crumbs. If it smears into the flour instead of breaking into pea-sized pieces, these sugar-free raspberry almond scones will be short but heavy.
- Dry the raspberries thoroughly before folding. A paper towel and a minute of patience is all it takes.
- Avoid overmixing or overbaking. The dough barely needs more than a fold, and allulose colors faster than sugar does.
- Cool completely before glazing. A warm scone will slide the glaze off instead of holding it.
For another bake that leans on the same ingredients and the same restraint on batch size, my sugar-free cinnamon streusel muffins put a walnut-almond streusel on top of an almond flour crumb. The same cold-butter work shows up in these sugar-free raspberry almond scones, just in a different shape.
Storage
Refrigerate the baked sugar-free raspberry almond scones airtight for up to 3 days. That is the limit the recipe gives, and a cream cheese glaze is exactly why it is a refrigerator food rather than a counter food.
If you want a raspberry dessert that needs no oven at all, my sugar-free raspberry cheesecake chocolate bar sets in the fridge and slices cleanly. Otherwise, give these sugar-free raspberry almond scones a weekend morning and put the kettle on.
Frequently Asked Questions
Can I freeze sugar-free raspberry almond scones?
The recipe does not test freezing, so I would not promise you a result. It does say to refrigerate them airtight for up to 3 days, and that is how I would store them.
Why do the raspberries bleed into the dough?
Usually because they were not dry enough, or because the dough got overworked. Pat the berries, fold them in gently, and stop as soon as you see them distributed. Wet berries are also why the crumb inside these sugar-free raspberry almond scones can turn pink instead of showing distinct whole berries.
Can I use frozen raspberries?
The recipe calls for ⅔ cup fresh raspberries (80g) and says to dry them thoroughly before folding. Frozen berries release more liquid, so if you switch to them these sugar-free raspberry almond scones will show more pink dough, and you should fold even more gently.
Can I make the glaze with cream cheese instead of Neufchâtel?
The glaze is 3¼ oz Philadelphia Neufchâtel (90g), 2 tbsp powdered allulose (20g) and 1½ tbsp Greek yogurt (25g). Cream cheese will still set, but it is a fattier swap and it changes the nutrition numbers, so I would keep Neufchâtel if you are counting macros on these sugar-free raspberry almond scones.
Can I skip the egg?
Not without changing the recipe. The egg and the 90g of Greek yogurt together are what turn loose crumbs into dough you can press into a round, and they are what keep the centers of these sugar-free raspberry almond scones tender.
Sugar-Free Raspberry Almond Scones
Ingredients
Equipment
Method
- Preheat oven to 325°F. Line baking sheet with parchment.
- Whisk flours, granulated allulose, and baking powder.
- Cut cold butter into dry ingredients until coarse crumbs form.
- Whisk egg with 90g yogurt. Fold into dry mixture. Rest 5 minutes.
- Gently fold in dry raspberries, keeping most intact.
- Chill dough 20 minutes. Shape into a 6–7-inch round, about 1 inch thick.
- Cut into 8 wedges and separate by 1 inch.
- Bake 24–29 minutes until golden and centers are set.
- Cool on pan 10 minutes, then on a rack 20 minutes.
- Beat softened Neufchâtel, powdered allulose, and 25g yogurt until creamy.
- Drizzle glaze over cooled scones. Sprinkle with sliced almonds and rest 10 minutes.
Notes
- Keep butter cold for tender, shortbread-like crumbs.
- Dry raspberries thoroughly before folding.
- Avoid overmixing or overbaking.
- Cool completely before glazing.
- Refrigerate airtight for up to 3 days.