They are mixed and formed like a traditional scone but the texture is more cake-like. Nevertheless, they are delicious and definitely worth making if you like raspberries and chocolate!
Ingredients
- ½ cup coconut flour, sifted & divided: 6 Tbsp + 2 Tbsp
- 1 Tbsp Splenda
- ½ Tbsp xylitol
- 2 tsp baking powder
- ¼ teaspoon salt
- 6 Tbsp unsalted butter, cut in to small pieces and frozen
- ½ cup raspberries, frozen
- 3 large eggs
- ⅓ cup whipping cream
- 1 tsp pure vanilla extract
- ½ recipe Sugar Free Chocolate Chips
Method
- In large bowl mix 6 Tbsp of coconut flour, splenda, xylitol, baking powder and salt. Set aside.
- In a small bowl mix cream, eggs, and vanilla with a fork until all combined. Set aside.
- Cut in frozen butter into your coconut flour mixture using your hands or a pastry blender until a course meal texture. Using hands fold in frozen raspberries.
- Slowly add about ⅔ of your egg and cream mixture either mixing with hands or fork. Mixture will be runny. Add your extra 2 Tbsp of coconut flour now and mix until thickened. Fold in chocolate chips.
- Scoop dough on to a parchment paper lined baking sheet and form in to a circle about 5”x5”.
- Place shaped dough in the refrigerator for 20 minutes.
- Preheat oven to 425°F.
- After dough has chilled for 20 minutes cut the circle in to 8 wedges (so cut in half, cut those 2 half’s into half, the last cut will be cutting those 4 pieces in to half).
- Brush with remaining cream and egg mixture.
- Bake at 425°F for 25-30 minutes.
- Let cool slightly before cutting & serving (dough is still pretty wet so the scones will bake together, you will need to re-cut after baked).
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