Raspberry Drop Scones

Raspberry Drop Scones


Recipe by:
Category: breakfasts
Serves: 6
Prep time: 
Cook time: 
Total time: 

  • 2 large eggs, beaten until frothy
  • 1 cup almond flour (see recipe here)
  • ⅓ cup bulk sugar substitute (recommended: Splenda)
  • 1½ teaspoons baking powder
  • 1½ teaspoons vanilla extract
  • ½ cup fresh raspberries

  1. Preheat the oven to 375°F and line a sheet pan with parchment paper.
  2. In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.
  3. Gently fold the raspberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).
  4. 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.

Nutrition Information
Calories: 125   Fat: 9.5   Net Carbs: 3   Fiber: 2.5   Protein: 5.5  

 © George Stella. All rights reserved. Do not copy without permission.

One Response to “Raspberry Drop Scones”

  1. Mary Titus says:

    Thanks…I will be making these today. Do not need to buy any ingredients.