Description
Raspberry chocolate chunk scones are pillowy soft and crumbly; filled with plump raspberries and topped with chocolate chunks.
Ingredients
1 1/2 cups or 150 grams almond flour plus more for dusting
2 Tablespoons or 16 grams coconut flour
2 Tablespoons or 10 grams vanilla whey protein powder
2 tsp baking powder
1/4 cup or 30 grams Swerve confectioners
1/4 teaspoon kosher salt
1 egg or 45 grams
2 Tablespoons or 30 grams heavy cream
5.5 Tablespoons or 75 grams butter, room temperature
1/2 cup or 60 grams whole raspberries
.75 ounce sugar free chocolate bar, broken up
Instructions
Set oven to 350°
In a large bowl, sift the almond flour, coconut flour, whey protein powder and salt together. Add the butter and mix well, coating the flour mixture well.
Add the egg to the dry ingredients and combine well, then add the cream and mix.
Fold in the raspberries.
Dust a clean work surface with almond flour and shape into a disc, about 1″-1 1/4″ thick.
Cut dough into desired shapes.
Break up the sugar free chocolate bar into pieces and gently press into the top of the scone until it is level with the dough.
Bake for 14-16 minutes.
Remove the pan from the oven and cool on a wire rack. Allow the scones to cool slightly before handling.
Nutrition
- Serving Size: 1 scone
- Calories: 252
- Fat: 21.4 grams
- Carbohydrates: 3.9 net
- Protein: 8 grams
