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
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