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Paleo Raspberry Scones

By Megan Garcia
  • 45 minutes
  • Serves 8

INGREDIENTS

1 cup

Raspberries, fresh or frozen

2

Eggs

3 tbsp

Maple syrup

1/4 cup

Arrowroot

1 tsp

Baking powder

1/8 tsp

Sea salt

2 tsp

Vanilla extract

1/4 cup

Coconut oil

1 1/2 cups

Cashews