I love scones. Especially these raisin walnut scones. I used to buy a chocolate chip scone on my way to work in midtown Manhattan. It was a little coffee shop that everyone rushed in and out of on their way to work on any given weekday.
This recipe uses almond flour, honey, creme fraiche, and baking soda. The scones are a bit smaller than most scones you will find in a bakery (about 3 inches in diameter). This is on purpose—I make them small so they bake evenly because the almond flour takes a while to bake with the richness of the creme fraiche. If you use a lighter (less fat) yogurt, such as goat yogurt or yogurt made with low-fat milk, you can probably make the scones a bit bigger without having to over bake them to fully bake the inside of the scone.