Low protein recipes | Cranberry and white chocolate scone

Cranberry and white chocolate scone

Number of servings: 12

Serving size: 1 scone

Preheat oven to 450 F.
In the food processor, place the baking mix, baking powder and salt. Pulse to mix. Add the butter and pulse a few times to get pieces of butter the size of a pea.
Pour into a large bowl. Add the chocolate and cranberries and mix. Add the rice drink and cream. Mix well.
On a starched work surface, roll the scone mix. Roll the dough to about 1.5 cm thick. Cut with a round cookie cutter. Make sure to get 12 scones.
Place on a baking sheet lined with parchment paper.
Cook for 20 minutes.

Inspired by a recipe from The Cook for love