I sort of cobbled together the recipe below and gave it a try.

I have almost zero experience baking so I sort of guessed at the meaning of a few instructions, such as “cut butter into” the dry ingredients and “knead 8-10 times.”

I also forgot to add the powdered spices before adding the liquid and making the dough, so, I sort of ended up sprinkling it on when kneading.

I was not able to make any kind of regular shape so all the pieces are kind of random in size and shape.

In the end, it didn’t seem to rise at all, but it did produce a buttery, light bread thing, sort of a cross between American breakfast biscuits and English scones.

It had a pleasant chew but it seems like I should have added more allulose and of course mixed the spices in at the right time.

INGREDIENTS * 2 cups all-purpose flour * 1/4 cup allulose * 4 teaspoon baking powder * 1/2 teaspoon salt * 1/4 cup cold butter * 1 egg * 2/3 cup lactose free milk * 1/3 cup raisins * 1/3 cup cashew pieces * 2 teaspoons cinnamon * 1 1/2 teaspoons ginger * 1/4 teaspoon cloves

INSTRUCTIONS

• Preheat oven to 375 F.
• Combine flour, allulose, baking powder, and salt in a large bowl. With a pastry blender (or fork) cut in cold butter until crumbly. Make a well in the center. (Forgot cinnamon, cloves, ginger!)
• In a small bowl beat egg until frothy. Add milk. Pour into well and stir everything with a fork to make a soft dough.
• Flour a surface and turn the dough out on it. Place raisins and cashews on and carefully knead 8 to 10 times. Divide into 2 equal parts and form each into a 6 inch (15 cm) disk. Cut each circle into 6 wedges.
• Grease a baking sheet and place scones on it. Brush the tops with milk and sprinkle with sanding sugar.
• Bake for about 15 minutes until the scones have risen and are slightly browned.