NKD Living Vegan Raspberry Scones

NKD Living Vegan Raspberry Scones

Show the wonderful women in your life how much you love them with these BERRY BEAUTIFUL LOW SUGAR RASPBERRY SCONES 🍰
With Mother’s Day later this week, Amy Lanza created an extra special low sugar recipe using our brand new 200g NKD Living Powdered Erythritol pouch 💕
💚180g + 1 tbsp Plain or GF Plain Flour
💚 125g Oat Flour (oats ground into a flour)
💚 1 tsp Baking Powder
💚 30g Powdered Erythritol 
💚 A pinch of Salt
💚 110g Vegan Butter, fridge temperature
💚 80ml Plant-Based Milk
💚 1 tsp Vanilla Essence
💚 ½ large Banana (60g), mashed
💚 100g Raspberries
Icing Sugar Glaze:
💚 100g Powered Erythritol
💚 2 1/2 tbsp Water 
Raspberry Chia Seed Jam:
💚 100g Raspberries 
💚 2 tbsp Chia Seeds
💚 1 tbsp Powered Erythritol



1. Make the raspberry chia jam by mashing the raspberries until soft, stir in the chia seeds and powdered erythritol and leave to rest for 1 hour. Store in a sealed container until ready to use.

2. Preheat the oven to 180Fan/200*C and line a large baking tray with parchment paper.

3. Add the 180g flour, oat flour, baking powder, powdered erythritol and salt to a mixing bowl, add in the butter and break down with your fingers to mix it all together. Continue until you have a crumble consistency.

4. Stir in the milk, vanilla essence and lightly whipped aquafaba to bring to a sticky dough.

5. Toss the raspberries with the 1 tbsp flour and gently fold into the dough.

6. Transfer the scone dough to the tray with a dusting of flour and shape into a circle about 20cm in diameter. Slice into 8 pieces and bake for 20-25 minutes until risen and golden, I like to cover the scones after the first 10 minutes with some foil, to prevent the edges turning too dark.

7. Allow to cool before breaking apart.

8. Make the icing sugar glaze by stirring together the ingredients until smooth. Drizzle over the scones and serve with the chia jam. Store the scones in an airtight container for 2-3 days or in the freezer for 1 month.

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