25 min 8
Delicious 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.
1 cup almond flour
2 eggs, beaten
3 teaspoons sugar substitute
1½ teaspoons pure vanilla extract
1½ teaspoons baking powder
½ cup raspberries
TipsDepending on the size of the raspberries, you may want to cut your berries in halves or quarters before adding to the batter. Doing this spreads the raspberry flavor throughout the scone.
Directions Preparing:10 minCooking:15 min
Step 1Preheat the oven to 375°F.
Step 2Line a baking sheet with parchment paper.
Step 3In a large bowl, combine the almond flour, eggs, Splenda, vanilla, and baking powder. Mix well.
Step 4Add the raspberries to the bowl and gently fold in.
Step 5(optional) Add a few drops of Special Oil to help burn stubborn fat.
Step 6After the raspberries are incorporated, spoon 2 to 3 tablespoons of the batter, per scone, onto the parchment-lined baking sheet.
Step 7Place the baking sheet into the preheated oven. Bake for 15 minutes, or until lightly browned.
Step 8Remove the baking sheet from the oven. Place the scones on a rack to cool for 10 minutes.