Raspberry Drop Scones

Begin your day with something sweet with these delicious scones. The almond flour conjures up a nutty flavor and unique texture. The best part? You don’t have to feel guilty about indulging. ~Dr. Oz Nutrition Facts 125 calories 9.5 g fat 5.5 g protein 2.5 g fiber 3 g net carbs

Raspberry Drop Scones
Raspberry Drop Scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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.

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