¼ cup egg white
½ cup skim milk
¼ cup melted butter
1 tsp vanilla extract
1 ½ cups spelt flour
2 tsp baking powder
¼ cup organic sugar cane
½ tsp salt
1 cup frozen raspberries
1/2 cup dark chocolate chips
Preheat oven to 425 degrees
In a medium bowl, mix together the egg whites, milk, butter and vanilla.
In a large bowl, combine flour, baking powder, sugar and salt.
Add the liquid mixture to the flour mixture, and stir just until combined. Add the raspberries and chocolate.
Line a cookie sheet with parchment paper. Drop dough onto pan in 12 even balls.
Bake for 12-15 minutes or until tops of scones are golden brow.
