Raspberry Scones

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Servings: 8 Prep: 15 min Cook: 30 min Dairy Free Gluten Free Low Carb Paleo Pescetarian Kids Make Ahead Breakfast Oven Added 7 months ago Updated 7 months ago

Missing nutrition data for: Parchment Paper, Cashews, Baking Powder

Ingredients

parchment paper ⚠

1 ½ cups cashews ⚠

¼ cup arrowroot

⅛ teaspoon sea salt

1 teaspoon baking powder ⚠

1 cup raspberries, fresh or frozen

¼ cup avocado oil

3 tablespoons pure maple syrup

2 teaspoons vanilla

2 eggs

Instructions

1. Preheat oven to 350F. Line a 9 inch pan with parchment paper.

2. Blend cashews in a food processor until powdered, but not beyond or you will have cashew butter.

3. Whisk all dry ingredients together, then stir in the berries.

4. Melt avocado oil.

5. Reserving one egg, whisk the wet ingredients together in a separate bowl, then stir into the dry.

6. Pour batter into the baking pan.

7. In a small bowl, beat the remaining egg with a fork. Brush the top of the scones with the egg.

8. Bake for 30 minutes.

9. Let cool for at least 10 minutes, slice, and enjoy.

Per serving incomplete

110

Cal

Carbs

Fat

Protein

Carbs 28%

Fat 65%

Protein 6%