White Chocolate Raspberry Scones
- Sep 22, 2020
Gluten free and delicious!
FOR THE ROASTED RASPBERRIES
- 2 tbsp granulated sweetener
- 1 cup raspberries
FOR THE SCONES
- 1 1/2 cups gluten free baking flour
- 1 cup gluten free rolled oats
- 1/2 cup granulated sweetener
- 1/2 tbsp baking powder
- 1/3 cup almond milk
- 1 tsp lemon juice
- 1 egg, large
- 1/2 cup melted and cooled dairy free butter (or real butter)
- 1 tsp vanilla
- 1/2 cup Lily's White Chocolate, baking chips or baking bar (plus more for topping the scones)
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.
Increase heat to 425F and prepare a baking sheet with parchment paper.
In a mixing bowl, stir together flour, oats, granulated sweetener, baking powder, and chocolate chips or pieces.
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.
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.
Place scones on a baking sheet lined with parchment paper. Bake for 12-16 minutes or until golden brown.
Melt a little more white chocolate (over low heat with coconut oil helps) and drizzle over the scones, if desired.
Recipe from peanutbutterpluschocolate.