Raspberry Scones

A no guilt sweet treat, good for breakfast or dessert. These scones are moist and filling with relatively few calories. A small piece keeps you going for hours at a cost of only 10 net carbs. Also try with blackberries!

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INGREDIENTS

Scones

• 7 oz almond flour
• 1 oz coconut flour
• 3 tbsp granulated Swerve
• 1/2 tsp baking powder
• 1/4 tsp pink Himalayan salt
• 2 tbsp butter, melted
• 1/4 cup whole milk
• 1 egg
• 1 tsp pure vanilla extract
• 1 pint raspberries, rinsed and drained

Glaze

• 2 tbsp heavy whipping cream
• 4 tbsp confectioner's Swerve

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INSTRUCTIONS

Scones

1. PREHEAT oven to 350° and line a baking sheet with parchment paper.
2. In a medium bowl, sift the almond and coconut flour to break up all lumps.
3. Add the other dry ingredients: granulated Swerve, salt and baking powder. Stir with a whisk to mix dry ingredients evenly.
4. In a separate bowl, mix together the wet ingredients: butter, milk, egg and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until combined, don't over mix.
6. Fold in the raspberries.
7. Place dough on the baking sheet and form a 1" thick disc with your hands.
8. Using a pizza cutter or very sharp knife, cut into 8 pieces.
9. Spread the scones about 1" apart and bake for 35-40 minutes, until golden brown. Check halfway through. If browning early, cover with foil to prevent further browning.

Glaze

1. While the scones are baking, mix together the heavy cream and confectioner's Swerve to create the glaze.
2. Remove scones from the oven and spread glaze over the tops. Allow to cool and enjoy!

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Nutrition Facts Servings: 8, Serv. size: 1 scone, Amount per serving: Calories 220, Total Fat 18g (27% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Total Carb. 15g (5% DV), Fiber 5g (21% DV), Total Sugars 3g, Protein 7g (15% DV).