Raspberry Drop Scones Raspberry Drop Scones - 2.5g Fiber, 3g Net Carbs
Still Livin' Low Carb, George Stella - PAGE 19
I can't believe I've never tried my hand at making low carb scones before; breakfast pastries always seemed out of reach until I broke down and found these to be ridiculously easy and delicious. Almond flour is just one magical ingredient I keep up my sleeve—conjuring up a nutty flavor and mystical texture that will surely transport you, as it did me, to that nice place you go when you begin your day with something sweet.
Prep Time: 5 min
Cook Time: 15 min
Serves: 6
2 large eggs, beaten until frothy
1 cup almond flour
1/3 cup bulk sugar substitute (recommended: Splenda)
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
1/2 cup fresh raspberries
Preheat the oven to 375 degrees 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.
HELPFUL HINTS:
If your batter is too thin to hold any form at all, simply add more almond flour until it is the consistency of a loose cookie dough.
Serves: 6
Nutrition per Serving: 125 Calories, 9.5g Fat, 5.5g Protein, 2.5g Fiber, 3g Net Carbs
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