1 ½ cups almond flour
1/4 cup coconut flour (sifted)
Pinch of Salt
1.5 tsp Baking Powder
1/4 cup xylitol
1.5 tsp Vanilla Extract
1.5 tsp Lemon Extract
1/4 cup water
Preheat oven to 350
Line a cookie sheet with parchment paper.
Mix all the dry ingredients together.
Whisk the wet ingredients together then stir into the dry.
Gently mix in the raspberries.
Divide dough in half and pat each into a circle on the cookie sheet.
Cut each dough circle into 4 wedges and scoot them apart about a finger’s width.
Let cool for at least 10 minutes.And store in the fridge.
Makes 8 scones - c/16 - f/4 - s/1.5 each