Mix together all of the ingredients for the scones except for the white chocolate chips and the chopped raspberries. Beat on high until a smooth dough has formed.
Gently fold the chocolate chips and the raspberries into the batter.
Place the batter into the freezer to chill for 30 minutes.
Preheat the oven to 325 degrees.
Form the chilled dough into a flattened rough shape about 7-8 inches across. Slice the dough into 6 even triangular shapes.
Bake the scones for 30-35 minutes until lightly browned and cooked through. If your scones are thinner, the cooking time may be less.
Mix together the ingredients for the glaze until smooth.
Spread the glaze on top of the scones and serve.
Net Carbs: 4
Keyword white chocolate keto scones, white chocolate scones
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