George Stella Raspberry Drop Scones Flourless, Low-Carb, Paleo on

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The same day that I read Paula Deen has Type 2 Diabetes, I see George Stella’s low carb recipe for Raspberry Drop Scones on Dr. Oz.  Could America’s favorite Dr. be advocating a low carb diet?

Did you hear that Paula Deen has had Type II Diabetes for three years? She officially announced it in on Tuesday. Rumor has it she was waiting for the “lucrative endorsement deal with a diabetes drug maker” to go through before she made it known to the public. But she is pledging a portion of her earnings to the American Diabetes Association. Does that make you feel better?

I must admit, I posted her Meatloaf recipe here and it was I that doubled the sugar, but at least I held the deep fried butter. The plot thickens( or in this case my sauce on that meatloaf.)

Livin’ Low Carb

George Stella and his family have been livin’ low carb – eating these scones, shrimp scampi with plenty of butter, and other rich goodies for years now. It’s all part of their low carb lifestyle. As well all know, diabetics have to watch their carbs. (Look out George, Deen may turn this thing around and become our new  “Low Carb Queen!”) George and his family collectively lost 500 pounds eating low carb creations like these scones.  The secret ingredients are my choice for bulk sugar substitute and almond flour. You can see the their story  on Dr. Oz here. (These videos have several Weight Watchers commercials throughout just to confuse us even more.)

George Stella Raspberry Drop Scones

Here is the original recipe. (I just substituted 1/2 cup frozen blueberries for the raspberries.) While mine don’t look as pretty as theirs, they sure tasted yummy!

These scones aren’t just low carb, they are Paleo compliant, and gluten-free!

Serves 6
2 large eggs, beaten until frothy
1 cup almond flour
1/3 cup bulk sugar substitute
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
1/2 cup fresh raspberries

Preheat the oven to 375°F and line a sheet pan with parchment paper.

In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.

Gently fold the raspberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).

Bake for about 15 minutes until scones begin to lightly brown.  Let cool for 10 minutes before removing from the parchment paper and serving warm.

Nutrition Facts
125 calories
9.5 g fat
5.5 g protein
2.5 g fiber
3 g net carbs

Recipe by George Stella, from the book George Stella’s Still Livin’ Low Carb; A lifetime of Low Carb Recipes. For more information, go to

Now doesn’t the idea of a cup of coffee with cream and a warm scone sound appealing?

Disclosure: I am a diet flip flopper – one week I will count calories, one week I will try low carb, Paleo, Weight Watchers, you name it. I believe they all work as long as exercise and limiting calories are part of the plan.

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Kristi Maloney is a work from home mom to two boys ages 10 and 13. Since 2009, she has featured in-depth product, and book reviews and hosted high-quality, exciting giveaways on her blog Moms Own Words. When she is not blogging, you can find her working at her son’s school, or behind the wheel of her car in the roll of “taxi driver”. Email at maloney(dot)Kristi@gmail(dot)com.

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  1. says

    Great post, Kristi! Your scones look delicious! I never baked with almond flour before. I need to give this recipe a try!

  2. Debra Jacobs says

    The recipe looks delicious! As far as Paula Deen goes, I really don’t understand why folks are upset that she has diabetes, yet her recipes are full of fat, carbs, & sugar. Her style of cooking has never been healthy but there are those folks that still eat like that all the time. There are many doctors who preach about good health habits, yet don’t practice what they preach. In her case, she probably WAS eating her own cooking. Sad though.

  3. says

    Those sound really good. Scones (I think) are an acquired taste & sadly, I am the only one in my house that’s acquired it. LOL.

  4. says

    Looks delicious.

    I agree, he recipes are mostly unhealthy, however, the unhealthy eating alone does not cause diabetes.

    It sounds like this is the biggest diabetes scandal ever. Well, the good news, it will bring awareness about healthy diet and healthy lifestyle to a lot of people

  5. kristi maloney says

    I don’t think people are mad that she has diabetes, I think it’s because she didn’t tell the public until 3 years later when she secured an endorsement deal with a diabetic drug maker. I don’t watch her on tv or buy her cookbooks – just because I know her cooking is unhealthy. I actually got her meatloaf recipe from my sister who used turkey instead of beef. It will be very interesting to see what kinds of things she cooks up now!

  6. says

    Your Picture is EXACTLY how they should look! Perfect Job on the scones! They are sooo simple and quick that we make them often and use blueberries too!

  7. kristi maloney says

    George! Thanks so much for stopping by to comment. I just made another batch of scones today. I look forward to trying out your new cookbook and (of course) would love to feature it here!

  8. R Hicks says

    these really look tasty. The recipe has easy to find ingredients and easy to prepare too. WIll try this one out!

  9. Cheryl W. says

    George Stella has the best recipes. I am a diabetic so I follow the low carb/ Paleo diet. I don’t usually even make treats like this, but I like to have the recipe just in case I get a craving. Thanks for posting it.

  10. Judy B. says

    Those scones look really good. Fat is a bit high for me but I like the low carb and fiber content. As for Paula Dean, just what size “portion” of proceeds going to the ADA are we talking about. I wonder how she’s doing with the new meal plan.

  11. says

    Your scones look great, I tried to follow your recipe but for some reason my scones came out super flat, the batter was quite liquidy, any advice as to why that could have happened?

  12. says

    I have used both frozen blueberries and frozen raspberries with great success. I cut the baking powder down to 1/2 tsp … otherwise there is an aftertaste. Also found that if these are put overnight in an airtight container that they get soggy so recommend leaving them out.

    LOVE THIS RECIPE … definitely will make again and again. Thank you for sharing.

  13. kristi maloney says


    Thanks so much for stopping by and making those recommendations. So glad you love this recipe!

  14. says

    When I was a pastor’s wife, a lady in the church used to make me white chocolate raspberry scones all the time. I have really wanted those in the last 10 years, but alas, no “Ms. Nancy” to make them for me. Thanks for the recipe, I will make my own!

  15. Maryann D. says

    I enjoy buying scones and eating them too! I have never attempted to make them myself, but I would like this recipe.

  16. jen says

    I love George Stella’s recipes. I makes these all the time and love them. If the batter comes out runny just add alittle extra almond flour and let sit to thicken up. Also I store the in an air tight container and before eating I throw them in my convection oven for a few minutes and they crisp right back up and taste better worm.

  17. Rosie says

    I love scones, and I’d like to try these. I’ve been admiring raspberries at the store lately, and anything I’ve made with almond flour comes out great – this is just a little different, in a good way!

  18. says

    My sister would love these. She even puts raspberries on her chocolate ice cream…I am not a fan of it that way so I know she would be loving these cookies and much healthier

  19. Kate says

    Just made these and they are delicious! I love scones but have been on a low carb diet for the last year so haven’t had any. Until now!

  20. Linda says

    I just made these scones and they came out flat like cookies…..what’d I do wrong?? They tasted good tho!

  21. kristi maloney says

    Hi Linda,

    If you look at my picture, you can see mine aren’t all that round either. I wonder if pinch of baking soda would help? I suppose you could always use muffin tins for a thicker scone. Sure, they might look like muffins. But why not? :)

  22. Maria C. says

    I have always been too intimidated to try making my own scones! These look really yummy.

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