Raspberry Drop Scones

By smaier

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

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

Details

Servings 6

Preparation

Step 1

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.