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| Servings |
scones
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Ingredients
- 2 cups almond flour
- 2 tbsp hemp hearts
- 1 tsp baking powder
- ¼ tsp sea salt
- 1 large egg , whisked
- 2 tbsp honey
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tsp lemon juice
- ½ tsp lemon zest
- ½ cup fresh raspberries
Ingredients
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Instructions
- Preheat the oven to 350F. Line a baking tray with parchment paper.
- In a large bowl, whisk together the almond flour, hemp hearts, baking powder, and salt.
- Add the egg, honey, coconut oil, vanilla extract, lemon zest and juice. Mix with a spatula until well combined.
- Gently fold in the raspberries.
- Tip the dough onto a clean counter. Form the dough into a 1-inch thick disc, and use a knife to cut into 8 equal triangles. Arrange the triangles onto the lined baking sheet, and bake for 12 to 13 minutes, or until lightly browned.
- Cool on the tray before serving.