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You are here: Home / Recipes / AIP / AIP Scones with Raspberries

AIP Scones with Raspberries

May 1, 2015 by Heather Resler

AIP Scones with Raspberries


When I was 7 years old, and was absolutely obsessed with my Easy Bake oven.  I loved to stir up the little mixes, scoop them into the pan, and push them into the oven.

 

The seconds would tick by so slowly as I waited for my confection to bake.  When the timer finally beeped, I would push the pan out of the oven (usually burning my fingers in the process) to behold my creation.

 

The first batch of scones I ever made was with my Easy Bake oven.  I actually made four scones, and of course they had to be baked individually.  It took forever, but I persevered.  It felt like four hours, but it was probably just one or two before the scones were done.  I served them with tea to my family with pride in my accomplishment.

 

My idea of scones is a biscuit-y, cookie-ish, muffin-y type of deliciousness studded with fruit or nuts.  I wanted to recreate this delicious pastry in a way that even the most allergic people could enjoy.

 

The result? A soft AIP scones recipe studded with fresh raspberries and shredded coconut.  Perfect with a cup of tea.

 

Raspberry Scones (AIP)
Recipe Type: Dessert
Author: Heather Resler
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 8 scones
Ingredients
  • unsweetened applesauce – 1/2 cup
  • coconut cream – 1/2 cup
  • honey – 1/4 cup
  • pure vanilla extract – 1 teaspoon
  • tigernut flour – 1 cup
  • unsweetened coconut flakes – 1/2 cup
  • cassava flour – 1/2 cup
  • coconut flour – 1/4 cup
  • baking soda – 1/2 teaspoon
  • fresh raspberries – 1 cup
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and grease a large baking sheet with coconut oil.
  2. In a large mixing bowl, combine the applesauce, coconut cream, honey, and vanilla and mix well.
  3. Stir in the flours, coconut flakes, and baking soda.
  4. Carefully fold in the raspberries.
  5. Form the dough into 2 balls and flatten them out about 1 inch thick on the baking sheet. Each into 4 quarters and separate them a bit.
  6. Bake for 40 minutes.
3.5.3208

raspberry scones5

 

Shared at Paleo AIP Recipe Roundtable, Fat Tuesday, Allergy-Free Wednesday

Filed Under: AIP, Cakes, Muffins, and Pastries, Egg-Free, Nut-Free, Recipes, Treats, Uncategorized Tagged With: raspberry, scones

About Heather Resler

I'm a 20 something Wisconsin girl baking my way through life. I like my coffee black, my food real, my hair long, and my cookie dough full of chocolate chips. | Author of the e-books Grain-Free Family Favorites and Paleo Mug Muffins. Read my story here.

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Comments

  1. Tilly says

    January 6, 2017 at 7:03 am

    Mmmmm so good!!! Just made them and already finished half of it haha.
    Replaced the casave flour for a bit more tigernut flour and 2 tablespoons of arrowroot. Worked great! Also used frozen blueberries and raspberry which is so tasty together!
    This is a keeper!!!

  2. Sherrie Au says

    October 19, 2016 at 12:49 pm

    Is the coconut cream called for the same as coconut butter, or is it cream skimmed off a can of coconut milk? Thank you

  3. Emily says

    May 29, 2016 at 8:24 pm

    I just made these and they tasted great! Thanks for the recipe! I did have a couple question as this is my first time baking with these flours. The dough was really sticky snd didnt seem to rise at all. I also couldnt really separate them before baking because of the consistency. They turned out pretty flat. I did everything according to the recipe but do you think i needed more of one of the flours or baking soda? Thanks! Again, they still tasted great!!

    • Heather Resler says

      May 31, 2016 at 5:32 pm

      Hi Emily; these really don’t rise too much because there’s no eggs.

  4. Grace says

    April 24, 2016 at 8:14 pm

    Could you tell me what the asterisks mean next to the two flours in the ingredients list? Also, is it possible to substitute something else for the tigernut flour?

    Thanks! These look great!

    • Heather Resler says

      May 2, 2016 at 8:41 pm

      Those must be left over from when I switched out my recipe template; I’ll remove them. I don’t think you could substitute the tigernut flour because of the kind of fiber it has in it.

      • Allie says

        May 19, 2016 at 10:33 am

        Are the coconut flakes considered a flour? Not sure when to add them.

        • Heather Resler says

          May 31, 2016 at 5:36 pm

          Yes sorry I’ll update that 🙂

  5. Marla says

    May 2, 2015 at 1:26 pm

    Hi Heather,
    These scone look and sound absolutely delicious. Pinned & twitted,

Trackbacks

  1. 52 Paleo AIP Christmas Morning Breakfast Round Up says:
    December 22, 2016 at 9:58 pm

    […] AIP Scones with Raspberries (Cook It Up Paleo) […]

  2. Cassava Flour Recipes - Easily Paleo | Easily Paleo... says:
    February 14, 2016 at 8:58 am

    […] AIP Scones with Raspberries (courtesy of Cook It Up Paleo) […]

  3. Link Love (2015-06-13) | Becky's Kaleidoscope says:
    June 13, 2015 at 6:25 am

    […] Raspberry Scones (AIP) – Cook It Up Paleo […]

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Hey there! I’m Heather…

I'm a 20 something Wisconsin girl baking my way through life. I like my coffee black, my food real, my hair long, and my cookie dough full of chocolate chips. more about me...

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