Raspberry Drop Scones

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Serves 6

Ingredients

  • 2 large eggs, beaten until frothy
  • 1 cup almond flour
  • 1/3 cup bulk sugar substitute
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • 1/2 cup fresh raspberries

Directions

Preheat the oven to 375°F and line a sheet pan with parchment paper.

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 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 serving warm.

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