Lemon & Raspberry Scones

INGREDIENTS

1 3/4 cup sweet white sorghum flour plus extra for flouring surface

1/4 cup sugar

1 1/4 tsp cream of tartar

3/4 tsp baking soda

2 tbsp ground flax seed

1/4 tsp rock salt

1/4 cup extra virgin coconut oil

1/2 cup sweetened almond milk

1 large egg, lightly beaten

1 tsp pure vanilla extract

1 tsp lemon zest

1 cup frozen raspberries

INSTRUCTIONS

Preheat oven to 400F and line a baking sheet with parchment paper and lightly flour.

In a high powered blended, combine sorghum flour, sugar, cream of tartar, baking soda, ground flax seed, and rock salt. Add in coconut oil, almond milk, egg, vanilla, and lemon zest. Blend until a dough is formed. Dump dough into a bowl and gently fold in raspberries. Using your hands, gently roll the dough into a large ball. Place ball onto your lightly floured baking sheet. Mold dough into a flattened disk that has an 8-inch diameter and 3/4-inch thickness. Cut the disk of dough into 8 wedges but leave the wedges touching.

Bake for 12 minutes. Then separate the wedges and bake for an additional 10 minutes.

Allow the scones to cool slightly, about 5 minutes, on a baking sheet before transferring to a cooling rack.

 

Enjoy it!