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A taste of summer. Delicious served with a generous slather of butter!
125g Low-Carb Flour
1 tsp Baking Powder
30g Butter (softened)
2 tsp Lemon Juice
125ml Coconut or Almond Milk
1 cup Fresh Raspberries
Pre heat the oven to 220°/200°C Fan/Gas 7. Lightly grease a baking tin with 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.
You can vary the berries if you haven't got raspberries. How about trying blueberries, blackberries or sliced strawberries?
Sweet Raspberry Scones
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Making it easier to adopt a low-carb lifestyle.