200 fr. all-purpose flour
60 gr. sweetener
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold butter cut into small pieces
2 large eggs
96 gr. coconut cream
135 gr. raspberries frozen
1/2 teaspoon ground cinnamon
photo credit: http://kitchenconfidante.com
In a large bowl, whisk together the flour, sweetener, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have course crumbs.
Whisk the eggs lightly and combine with the coconut cream. Add to the flour mixture and stir until just moist.
Add the raspberries and coconut to the dough, then mix lightly. The dough will be sticky.
On a well floured surface, turn the sticky dough out and knead very lightly until the raspberries are incorporated into the dough and the dough is shaped into a disk. If the dough feels too sticky, lightly add more flour as you shape the dough. Roll the dough 3/4 inch thick. Using a floured biscuit cutter or cookie cutter, cut out 3-inch rounds. You should have about 8 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with coconut cream. Stir together the sweetener and cinnamon and sprinkle over the scones.
Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 180 degrees C.
Once the scones are chilled, bake for 20 minutes, or until golden. Enjoy while warm.