Raspberry Drop Scones

2		large eggs, beaten until frothies
1  cup		almond flour
1/3  cup		bulk sugar substitute
1-1/2  teaspoons		baking powder
1-1/2  teaspoons		vanilla extract
1/2  cup		fresh raspberrie

Tip: Click on the ingredient links to learn the nutritional information for all the Raspberry Drop Scones ingredients. The serving size for any ingredient in Raspberry Drop Scones may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 375°F and line a sheet pan with parchment paper.
In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.
Gently fold the raspberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).

Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.