Menu Enter a recipe name, ingredient, keyword...

Blueberry Scones

By

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!


Google Ads
Rate this recipe 4.4/5 (5 Votes)

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

You'll also love

Review this recipe

Asian Mochi Rolls 驴打滚儿 Crustless Mini Quiche Muffins