Sweet Raspberry Scones
A taste of summer. Delicious served with a generous slather of butter!
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?
Nutrition
Carbs: 3gProtein: 12gFat: 11g
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