A taste of summer. Delicious served with a generous slather of butter!
Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Carbs: 3gProtein: 12gFat: 11g
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Ingredients
- 125 g low-carb flour
- 1 tsp baking powder
- 30 g butter softened, but not melted
- 2 tsp lemon juice
- 125 ml coconut or almond milk
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 220°C/200°C Fan/Gas 7. Lightly grease a baking tin with approximately 1 tsp of butter.
- Put the flour, baking powder and remaining butter into a mixing bowl. Rub the ingredients together with your fingertips until the mix resembles fine breadcrumbs.
- Add the lemon juice and stir through, then the milk, mixing until you have a soft, sticky dough.
- Turn out onto a lightly floured work surface and knead in the raspberries, being careful not to break down the berries too much by overmixing.
- Roll the dough out into a disc around 2cm thick. Cut into quarters and brush the tops of the scones with a light coating of milk.
- Bake for 15 minutes, or until the scones are golden brown.
- Cool on a cooling rack. Once cooled, slice through and serve with butter. Nom.
Notes
- You can vary the berries if you haven’t got raspberries. How about trying blueberries, blackberries or sliced strawberries?
Tried this recipe?Let us know how it was!
These are very tasty and quite light. I made smaller size scones because the suggested sizes have a lot of calories, plus eating smaller portions of food I think enhances the flavours and enjoyment of food.
Lovely recipe and makes a great low carb snack. I do cheat tbh and put a ‘few’ sultanas instead of other fruits, but for me it is still a low carb treat. Thanks
Nice and easy to make for someone like me that’s not very good in the kitchen! I did find when I added the raspberries the dough became to wet and slippery. I need to master that bit. Lovely recipe
Substituted fruit for 70grms grated cheddar cheese. Very tasty. Best not to make them too thin. Great with soup.