Raspberry Scones

Raspberry Scones

0 from 0 votes
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

133

kcal

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.

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.

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