Sweet Raspberry Scones
Rikke SvartangenSweet Raspberry Scones
Low-Carb Food Co
4
10 minutes
15 minutes
British
Baking
A taste of summer. Delicious served with a generous slather of butter!
Ingredients
125g Low-Carb Flour
1 tsp Baking Powder
30g Butter (softened)
2 tsp Lemon Juice
125ml Coconut or Almond Milk
1 cup Fresh Raspberries
Directions
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.
