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
9.5 g fat
5.5 g protein
2.5 g fiber
3 g net carbs
- 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.