Ginger Raspberry Muffin Scones & Peach Jam

These almond flour scones have the consistency of a muffin, but the shape of a scone. The quick peach jam adds a fruity flavor punch.

Prep Time
25 min
Cook Time
30 min
55 min


  • 2 cups almond flour
  • 1/2 cup quinoa flour
  • 2 tsp ground ginger
  • 1 tsp each baking powder and baking soda
  • 1/4 tsp sea salt
  • 2 tbsp coconut oil, melted
  • 1/3 cup raw honey
  • 1/2 tsp pure vanilla extract
  • 2 large eggs
  • 1/2 cup raspberries


  • 2 1/2 cups pitted and diced fresh peaches (about 3)
  • 1/4 cup raw honey
  • 2 tsp fresh lemon juice


1. Prepare scones: Preheat oven to 350°F. In a large bowl, combine almond flour, quinoa flour, ginger, baking powder, baking soda and salt.

2. In a separate medium bowl, combine coconut oil, 1/3 cup honey, vanilla and eggs; whisk until frothy. Add wet ingredients to dry ingredients and stir until just mixed. Fold in raspberries. (NOTE: It is OK if the raspberries get a little squashed.)

3. Line a baking sheet with parchment paper. Turn out dough onto baking sheet and shape into a smooth, large circle with your hands, approximately 3/4 inch thick. Cut into 8 triangles and pull apart. Bake for 20 minutes, until edges are golden and a toothpick inserted in the center comes out clean. Let cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

4. Meanwhile, make jam: In a blender, blend all jam ingredients until puréed. Add peach purée to a saucepan and cook on medium for 30 minutes, stirring frequently until desired thickness of jam is reached. Remove from heat and cool to room temperature. Serve jam with scones.

NOTE: If following our Meal Plan, store remaining scones in an airtight container and reserve remaining jam in refrigerator until called for.

Nutrition Information

  • Serving Size 2 scones and 2 tbsp jam
  • Calories 339
  • Carbohydrate Content 37 g
  • Cholesterol Content 47 mg
  • Fat Content 19 g
  • Fiber Content 5 g
  • Protein Content 9 g
  • Saturated Fat Content 4 g
  • Sodium Content 306 mg
  • Sugar Content 26 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 4 g