Raspberry Scones
Quick and easy raspberry scones that are vegan and refined sugar-free. They are the perfect amount of moist and flaky all at the same time.
Ingredients
- 3 cups pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon Himalayan salt
- 1/3 cup coconut oil, cold, NOT melted
- 1/3 cup maple syrup
- 1 flax egg
- 1 tablespoon vanilla extract
- 1/3 cup Instant Raw Applesauce
- 1 cup fresh raspberries
Instructions
- Preheat oven to 400°F/200°C.
- Mix together dry ingredients in a large bowl.
- Fold in maple syrup, flax egg, applesauce, and vanilla.
- Using a pastry blender add in cold coconut oil until you’re working with a thick dough. (Don't over mix!)
- Gently fold in the raspberries until they’re mixed evenly throughout.
- On a floured surface, form dough into a circle that is roughly an inch thick all around and cut into 8 slices, just like you would a pie!
- Place separated slices onto a baking sheet with a silicone mat or parchment paper.
- Bake for 12 – 15 minutes.
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 285kcal, Carbohydrates: 44g, Protein: 6g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 338mg, Potassium: 230mg, Fiber: 6g, Sugar: 9g, Vitamin A: 10IU, Vitamin C: 4mg, Calcium: 69mg, Iron: 2mg