Sweet Raspberry Scones

Sweet Raspberry Scones

A taste of summer. Delicious served with a generous slather of butter!

Prep Time

10 minutes

Cook Time

15 minutes

Servings

4

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

1. Pre heat the oven to 220°/200°C Fan/Gas 7. Lightly grease a baking tin with 1 tsp of butter.
2. 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.
3. Add the lemon juice and stir through, then the milk, mixing until you have a soft, sticky dough.
4. 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.
5. 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.
6. Bake for 15 minutes, or until the scones are golden brown.
7. Cool on a cooling rack. Once cooled, slice through and serve with butter.