Raspberry Scones
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
15
minutesCalories
133
kcalDelicious on their own or paired Cinnamon Butter, these scones make for a great quick breakfast that will satisfy your morning baked-goods cravings. The addition of berries gives these scones an added nutrient boost. If raspberries are not in season, use any other berry you like.
Ingredients
1 cup almond flour
2 eggs, beaten
3 tsp sugar substitute
1 1/2 tsp pure vanilla extract
1 1/2 tsp baking powder
1/2 cup raspberries
Directions
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, eggs, Splenda, vanilla, and baking powder. Mix well.
- Add the raspberries to the bowl and gently fold in.
- (optional) Add a few drops of Special Oil to help burn stubborn fat.
- After the raspberries are incorporated, spoon 2 to 3 tablespoons of the batter, per scone, onto the parchment-lined baking sheet.
- Place the baking sheet into the preheated oven. Bake for 15 minutes, or until lightly browned.
- Remove the baking sheet from the oven. Place the scones on a rack to cool for 10 minutes.
Nutrition Facts
8 servings per container
Serving Size1 servings
- Amount Per ServingCalories133
- % Daily Value *
- Total Fat
8.6g
14%
- Total Carbohydrate
4g
2%
- Dietary Fiber 2g 8%
- Protein 1.5g 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
