You can enjoy these grain-free, SCD/GAPS-legal, raspberry gluten-free scones at high tea, breakfast, brunch or for a snack.
Serves: 12
Prep time: 10 minutes
Cook time: 15 minutes
Allergy: Dairy, eggs, tree nuts
Ingredients
- 5 tablespoons ghee or coconut oil
- 1/4 cup SCD yogurt (fermented at home)
- 2 pasture-raised eggs
- 2 teaspoons ground vanilla bean powder
- 3/4 teaspoons baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon cardamom powder
- 1/3 cup raw, local honey
- 1/4 cup raisins
- 1/4 cup raspberries (fresh or frozen)
- 2 cups almond flour
Directions
Preheat the oven to 350F. Grease a large baking tray.
In a food processor, blend together all the ingredients except the almond flour. Make sure the batter is well pureed. Add the almond flour to the mixture and blend again.
Drop batter onto the greased baking tray, in 2-inch circles that are evenly spaced. Bake for 15 minutes, or until the edges turn golden brown and/or a knife inserted into the gluten-free scones comes out clean.
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