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Raspberry Drop Scones Recipe

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This recipe for Raspberry Drop Scones, by , is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ruby Barnes

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggs, beaten until frothy
1 cup almond flour
1/3 cup bulk sugar substitute (i.e. Splenda)
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 cup fresh raspberries

Directions:
Directions:
Preheat oven to 375 and line a sheet pan with parchment paper.
In a large bowl, combine all the ingredients, except for the raspberries, and mix well to create a batter.
Gently fold the raspberries into the batter and use a tablespoon to drop 6 evenly placed scones on the lined pan (about 2 heaping tablespoons for each scone).
Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serve warm.

Nutrition info: calories=125, fat=9.5, net carbs=3, fiber=2.5, protein=5.5

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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