White Chocolate Raspberry Scones
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 6
  • 1½ cups oat flour (just grind oats in your blender)
  • 6 packets stevia
  • ½ cup whey protein in vanilla (could sub for extra oat flour)
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¼ cup (heaping) frozen raspberries
  • ⅓ cup cold butter (or vegan margaraine, coconut oil or vegan palm shortening, just make sure its very cold)
  • 2 Tbsp unsweetened applesauce
  • ¼ cup + 1 Tbsp unsweetened almond milk
  • 2 Tbsp white chocolate chips
  1. Preheat your oven to 375 degrees F.
  2. In a large bowl, mix together all the dry ingredients up to sea salt. Add cold margarine or butter and using a pastry blender or a fork.
  3. Cut the fat into the dry ingredients to make small crumbly pieces.
  4. In a separate bowl, add all the wet ingredients. Pour the wet into the dry mixture slowly and mix gently with a fork until it comes together (careful to not overmix).
  5. Lastly, add in the raspberries and white chocolate chips and mix lightly until combined.
  6. Depending on your climate, you may not need all the liquid, 1 Tbsp or 2 Tbsp might remain. The dough will be wet.
  7. Cover your counter with additional oat flour. Gather the dough into a ball and flatten it out a bit.
  8. Using a sharp knife, cut it into 6 triangles, similar to cutting a pizza. Place each slice on a cookie sheet lined with parchment paper.
  9. Place in oven and bake at 375 degrees F for 12-14 minutes. They will remain light in color, but will be firm.
  10. NOTE: These definitely taste best warm. So the next day, lightly microwave each scone for 15-20 seconds. Cutting in half and toasting them would also work.
Serving size: 1 scone Calories: 245 Fat: 13.6 g Carbs: 22.6 g Sugar: 3.6 g Sodium: 329 mg Fiber: 2.7 g Protein: 11 g
Recipe by Busy But Healthy at http://www.busybuthealthy.com/white-chocolate-raspberry-scones/