Preheat the oven to 350°. Line a baking sheet with parchment paper.
In a large bowl sift together all of the dry ingredients. Almond flour, oat fiber, baking powder, low-carb sweetener, and salt. Then add in the lemon zest egg vanilla and melted butter.
Mixed together all of those ingredients until you form a dough. Gently fold the raspberries into the dough.
Line a baking sheet with parchment paper. Form a large disk of the raspberry dough onto the middle of the parchment paper. Disk should be about 8-10 inches wide.
Using a large knife slice the disk into eight wedges. Using the knife slightly separate each of the wedges to form a slight separation for baking.
Optional: Sprinkle the top of the scone wedges with the extra teaspoon of low carb sweetener.