Paleo Rasberry Scones with Lemon Glaze
- 2 eggs
- 1/3 cup milk of choice
- 2 tbsp sticky sweetener
- 2 tbsp Melted coconut oil
- 1 tsp Vanilla extract
- 1&1/4 cup Almond meal
- 1/4 cup Coconut flour
- 1 tsp Baking powder
- 1/2 tsp salt
- 1-2 handfuls raspberries ((frozen is ok))
- 2 tbsp Natvia icing mixture
- 2 tbsp Water
- 2 tbsp Lemon juice
- *This is a rough guide, just adjust measures accordingly to taste and texture preferences*
Preheat oven to 170 degrees Celsius and line a baking tray with baking paper
Combine dry ingredients – almond flour, coconut flour, baking powder, and salt.
In a separate bowl, whisk together wet ingredients – eggs, milk, maple syrup, coconut oil, and vanilla.
Combine the dry ingredients into the wet ingredients gradually and mix together.
*If the mixture is too dry and wont form a “dough”, add a touch more of milk.*
Gently fold in the raspberries
Place dough onto baking paper into a circle which is about 2cm high and slightly flatten the top so it is even and smooth
Bake 20-25 minutes until golden
Leave to let it cool completely (it will continue to harden out of the oven)