Gluten -Free Lemon Raspberry Scones

INGREDIENTS

2 cups almond flour
3/4 cups arrowroot flour, plus more for dusting
1/4 cup coconut flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 Tbsp. grated lemon zest (about one large lemon)
1/2 cup maple syrup
1/2 cup grass-fed butter (chilled)
6 Tbsp. almond milk
1 tsp. vanilla
1 egg
3/4 cup raspberries

Frosting
4oz Kite Hill cream cheese
1/4 cup maple syrup or more for taste
1 tsp. vanilla extract

DIRECTIONS

In a large bowl, stir together the almond flour, arrowroot flour and coconut flour, baking powder, baking soda, salt, lemon zest and the maple syrup.

Add the cold butter pieces, and cut it into the dry mixture until it resembles coarse crumbs. This can also be done by pulsing a few times in a mixer.

Make a well in the center of the mixture and add the almond milk, vanilla extract and egg.  Mix well in kitchen aid or mixer.

Gently fold in the raspberries, then place the bowl in the freezer to chill for 20-30 minutes.

Meanwhile, preheat your oven to 400° and line a large baking sheet with parchment paper. 

After chilling the dough, place it on top of the parchment. Sprinkle lightly with a bit more arrowroot  and work the dough into a disk about 7”. Using a very sharp knife, cut the dough into 8 triangular wedges. If it becomes too wet or sticky to work with at any point, place the whole baking sheet in the freezer to firm it up. Add more arrowroot as needed to make it firmer to cut.

Using a rubber spatula and carefully separate the wedges and place them 2” apart on the on the baking sheet.

Bake in oven for 20-25 min until done. 

While cooling, make the frosting, whip all all ingredients and pour on top as you like.

Hope you love!