It’s a cold and windy day here today, so we decided to have an indoor tea party
complete with homemade lemon raspberry scones. They are quick, and easy to make with plenty of fun ingredients for your little ones to mix! The best part is
they are not too sweet and make the perfect snack or breakfast. We have plenty
of leftovers to last us, I'm sure they will make a good grab and go treat!
1 3/4 cup spelt flour
1/2 cup almond flower
3/4 tsp baking soda
3-4 TBSP raw honey (use 4 TBSP if you want them sweeter)
5 TBSP melted coconut oil
The zest of one lemon
1TBSP fresh lemon juice
1/2cup frozen raspberries
Preheat oven to 350 F. In a medium bowl, mix together the dry ingredients. In a In a smaller bowl, whisk the remaining ingredients (minus the raspberries). Combine the dry and wet ingredients, then fold in the raspberries. Place the dough onto a lined baking sheet (I used a slipmat, but you can also use parchment paper). Form dough into a circle, like a pizza (about 1/2 thick). Cut the dough into 6-8 triangles. Bake for 15 - 20 minutes or until golden brown.