Tuesday, January 1, 2013
RASPBERRY ALMOND SCONES
So I thought I would start the NEW YEAR off with some scones. I need something yummy while sitting around all day doing nothing on my day off.
2 large eggs, beaten
1 cup almond flour
1/3 cup bulk sugar substitute -I use Splenda
1 1/2 tsp baking powder
1 tsp almond extract
1/2 tsp vanilla extract
1/2 cup fresh raspberries
Preheat the oven to 375°F and line a sheet pan with parchment paper or use a silpat.
In a large bowl, combine all of 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 spaced scones on the pan (about 2 heaping tablespoons for each one). You can shape them if you want to in kind of triangular shapes.
Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.