Lazy Morning Raspberry Scones

Quick and Easy gluten-free, dairy-free, vegan scones

https://www.cutoutandkeep.net/projects/lazy-morning-raspberry-scones • Posted by Johnna P.

You will need

1 cup Gluten Free All Purpose Flour w/out xanthan Unsweetened Almond Milk 1 cup cashew meal or Almond Meal 2 tbsp Coconut Sugar 2 tsp Baking Powder 1 tsp Guar Gum 1 tsp Baking Soda 1 tsp Sea Salt 3 tbsp Coconut Oil , softened 3 cup Frozen Raspberries 1 large lemon Lemon zest

Project Budget

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Difficulty

Description

Instructions

1. Preheat oven to 450 degrees. Line a large baking sheet with a silpat mat or parchment paper.

2. In a large mixing bowl, combine all dry ingredients.

3. Using a fork or pastry blender, incorporate the softened coconut oil until it is in small crumbles within the dry mixture.

4. Stir in the milk mixture, mixing just until combined.

5. Gently fold in the frozen raspberries and lemon zest.

6. Using a 1/2 cup measuring cup or large cookie scoop, scoop out scant 1/2 cups of dough onto baking sheet. Continue making six mounds of dough. These may be slightly flattened or left as a mound.

7. Bake for 18-22 minutes, until just slightly browned on the edges. Enjoy warm from the oven or at room temperature.