Grain Free Raspberry Almond Scones

Grain Free Raspberry Almond Scones

 Ingredients:

-2 cups almond flour 

-1/2 tsp sea salt

-1/2 cup almond pulp (leftover from homemade almond milk)

-3 eggs

-4 tbsp grade B maple syrup   

-1/3 extra virgin coconut oil (melted)

-1 tsp vanilla

-1 cup raspberries

Preheat your oven to 350 degrees F. Combine almond flour and sea salt in a large mixing bowl and stir to combine. In a separate bowl, combine almond pulp, 2 of the eggs, maple syrup, coconut oil, and vanilla. Mix well to combine. Mix the wet with with dry until well incorporated. Fold in your berries. Portion out your batter into 1/2 cup portions and place on baking sheet lined with parchment. Form into whatever shape you like. I prefer a classic triangle shape. Whisk the third egg in a small bowl and brush egg wash over each scone. Bake for 30-35 minutes until a toothpick inserted comes out clean and tops are browned. Let cool and enjoy!

*Please use all organic ingredients when possible.

P.S. If you don't have any almond pulp, you can just add in an additional 1/2 cup of almond meal and check the scones after 20 minutes of baking time as they won't take quite as long to cook.