Ingredients

• 1/2 cup whole milk
• 2 eggs
• 2 tbsp honey
• 1 tbsp psyllium husk powder
• 1 1/2 cup oat flour
• 1/2 cup rolled oats
• 1 tbsp baking powder
• 1 tsp vanilla powder
• 1 tsp ground cardamom
• 1 tsp sea salt
• 2/3 cup butter
• 2/3 cup frozen raspberries
• 1 tbsp potato starch
• a dash of heavy cream
• 1-2 tbsp raw cane sugar

Instructions

1. Preheat oven to 390°F/200°C (convection 374°F/190°C)
2. In a medium sized bowl whisk together the eggs, milk, honey and psyllium husk powder and set aside a couple of minutes.
3. In a large bowl combine oat flour, rolled oats, baking powder, vanilla powder, cardamom and sea salt. Using a knife(not sharp!), cut in the butter until it turns into small chunks.
4. Make a well in the middle and add the wet ingredients and mix with a wooden spoon.
5. In a small bowl mix together the frozen(important) raspberries and potato starch. Gently fold in the raspberries to the dough.
6. Transfer the dough to a baking tray lined with parchment paper.
7. Form it into a 6 inch(15 cm) square and cut it into 4 squares and then divide those squares diagonally into 2 which leaves you with 8 triangle shaped scones. Distribute the scones evenly on the parchment paper.
8. Brush tops with heavy cream and sprinkle raw cane sugar on top.
9. Bake in the middle of the oven for about 17-20 min until they're golden.
10. Let cool on a wire rack for 10 minutes.

Notes