Healthy Lemon Raspberry Scones
Ingredients
-
¾
cup
oat flour
-
½
cup
almond flour
-
¼
cup
brown rice flour
-
2
Tbsp
cornstarch
-
3
Tbsp
granulated sweetener of choice
-
2
tsp
baking powder
-
½
tsp
salt
-
¼
cup
milk of choice
-
1/8
cup
milk of choice
-
1/8
cup
coconut oil, melted or in liquid form
-
2
tsp
lemon zest
-
1
Tbsp
lemon juice
-
¼
cup
raspberries, diced
Instructions
- Whisk together the flours, sweetener, baking powder, and salt in a large bowl.
- In a separate bowl, mix the milk, oil, lemon zest, and lemon juice.
- Combine the wet and dry ingredients and stir until mixed.
- Fold in the diced raspberries.
- Refrigerate the dough for 30 minutes to 1 hour.
- Preheat the oven to 350°F and prepare a cookie sheet with parchment paper.
- Turn the dough out onto another piece of parchment paper and form it into a circle about ½ inch thick.
- Cut the dough into 8 triangles and transfer them to the prepared baking sheet.
- Bake for 13 minutes or until the tops are hard and a toothpick comes out clean.
- Enjoy warm or let cool for later.
Nutrition Facts (estimated)
Servings
8
Calories
150
Total fat
5g
Total carbohydrates
22g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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