Not too hard, not too soft. Not too sweet, not too bitter. My raspberry & lemon scones are a perfectly balanced sweet treat or a quick breakfast, filled with wonderful real fruit flavors.

Ingredients:

6oz raspberries, washed and frozen for about 20 minutes — The harder they are the easier it is to fold into the batter without making a big red mess.

2 cups almond flour

1/3 cup coconut flour

1/2 tsp baking soda

1/4 tsp salt

2 tsp vanilla

1/3 cup of honey, melted

3 eggs

Zest of 1 lemon

1 tsp of coconut sugar — for topping

Directions:

Set oven at 400.

Combine the dry ingredients (except coconut sugar) in a medium mixing bowl and mix well. Set aside.

Mix all wet ingredients in a separate medium mixing bowl, including the lemon zest.

Add the mixed wet ingredients into the dry ingredients and use a hand mixer to combine well.

Carefully fold the raspberries into the batter with a rubber spatula.

Spread the batter on a parchment paper lined baking sheet, spreading the batter evenly and about 1/3-1/2 inch thick across the baking sheet.

Sprinkle the coconut sugar across the top of the spread batter.

Bake for approximately 20-25 minutes, or until golden brown on top.

Allow to cool for 10 minutes then cut into whichever shape you wish.

Enjoy these scones with a cup of hot tea or coffee!