White Chocolate Style Raspberry Scones
Gluten-free and delicious!
Ingredients & Directions
Ingredients
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For The Roasted Raspberries:
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2 tbspsgranulated sweetener
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1 cupraspberries
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For The Scones:
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1 1⁄2 cupsgluten free baking flour
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1 cupgluten free rolled oats
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1⁄2 cupgranulated sweetener
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1⁄2 tbspsbaking powder
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1⁄3 cupalmond milk
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1 tsplemon juice
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1egg, large
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1⁄2 cupmelted and cooled butter
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1 tspvanilla
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1⁄2 cupLILY'S White Chocolate Style, baking chips or baking bar (plus more for topping the scones)
Directions
Equipment Needed
baking sheet
parchment paper
oven
bowl
stovetop
1
First start by preparing your roasted raspberries. Line a baking sheet with parchment paper and scatter raspberry slices. Sprinkle with sweetener and roast for 25-30 minutes at 350F. Remove and let cool.
2
Increase heat to 425F and prepare a baking sheet with parchment paper.
3
In a mixing bowl, stir together flour, oats, granulated sweetener, baking powder, and chocolate chips or pieces.
4
In another bowl, stir together the melted butter, milk, lemon juice, vanilla, and egg and whisk until combined. Add the wet ingredients to the dry and mix until a dough forms. Carefully fold in the roasted raspberries and be sure to not over mix.
5
Roll the dough into a ball and then flatten into a disc. Use a round cookie cutter (about 2 inches) or a glass to cut out circles. Repeat until you have used all of the dough.
6
Place scones on a baking sheet lined with parchment paper. Bake for 12-16 minutes or until golden brown.
7
Melt a little more white chocolate (over low heat with coconut oil helps) and drizzle over the scones, if desired.
Recipe contributed by Peanut Butter + Chocolate.