The secret to these delicious, fluffy and crumbly scones is to start with cold ingredients, don't over mix... and add in collagen peptides! They're perfect with coffee or tea at home, or for your next gathering with family and friends.
- 2 ½ cups gluten free flour 1:1
- ¼ cup Great Lakes Lemon Lime Collagen
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup raspberries
- ½ cup organic cane sugar
- ½ cup cold butter, chopped
- 1 egg
- ½ cup almond milk
- 1 tsp vanilla
- Zest from 1 lemon
- 2 tbsp lemon juice
- Chia seeds for topping
- almond milk or egg wash
- ½ cup organic powdered sugar
- 1-2 tbsp almond milk
Preheat the oven to 425F and prepare a baking sheet with parchment paper.
In a large mixing bowl, stir together the flour, baking powder and salt. Use a pastry cutter to cut in the cold butter or you can use your hands. The mixture should still have chunks of butter. Toss in the raspberries to coat them with the mixture.
In another bowl, whisk together the milk, lemon juice, egg and vanilla until combined and then add to the dry ingredients. Use your hands or a rubber spatula to carefully mix the ingredients together until a dough forms. Try not to overmix.
Shape the dough into a 2” thick circle. Cut into 8 triangles. Separate the triangles and place them on the baking sheet. Brush the scones with milk or an egg wash and bake for 18-20 minutes and golden brown. Whisk together glaze ingredients and drizzle over scones.