Blueberry Scones

By ladydee009

Enjoy low-carb blueberry scones with your favorite cup of tea. Coconut flour and almond flour make these fresh-baked scones okay for gluten-free diets!

Ingredients

• 1 c Fresh Blueberries
• 1/2 c Coconut Flour
• 1/2 c Almond Flour
• 1/2 c Unsalted Butter (softened)
• 1/2 c heavy cream
• 2 Eggs
• 5 tablespoons Truvia
• 2 tsp Baking Powder
• 2 tsp Vanilla Extract
• 1/4 tsp Salt

Details

Servings 10
Preparation time 10mins
Cooking time 20mins
Adapted from draxe.com

Preparation

Step 1

1.Preheat oven to 350°F
2.In a large bowl combine, all dry ingredients.
3.Stir in blueberries.
4.Add butter, heavy cream, eggs and vanilla extract and mix until well combined.
5.Using your hand, shape about 2 tablespoons of dough into a triangular shape. Place on cookie sheet and bake for 10-12 minutes or until outer edges are golden.
6.Let cool.
7.Store in an airtight container.
8.Makes about 10 scones.

11.5 net carbs per scone