Since I now have coconut flour, as well as almond flour, I thought I wanted to make something for breakfast (that wasn’t waffles). So using a bit of a recipe I found online, a bit of my own regular scone recipe, and winging it for the rest, I came up with the below.

Due to the texture of almond flour, they are a bit more delicate (crumbly) than a regular scone. I thought they were quite good with the bursts of blueberry and Hubby likened them to the blueberry almond cake I made. When he said that, I thought that adding poppy seeds to the scones would be good too. But by that point, I might as well just make the cake.

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Lemon Blueberry Scones

Ingredients

Dry ingredients

  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cardamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups almond flour
  • 3/4 cups coconut flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/4 c cold butter
  • Zest of 1 lemon
  • 3-4 tablespoons Splenda / Stevia

Wet ingredients

  • 3/4 cup cream
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 2 egg yolks
  • 1 tablespoon vinegar
  • 1 cup frozen blueberries

Instructions

  • Mix the dry ingredients, cutting in the butter in small chunks. Blend in a food processor or crumble with your fingers until the butter is in pea sized chunks.
  • Whisk all the wet ingredients together. (Yup, including the vinegar! What you're making is low carb buttermilk!)
  • Add about 3/4 of the wet mix to the dry and mix with a spatula, adding the remaining 1/4 if its too dry. I used about 4/5 of a cup.
  • Fold in the frozen blueberries.
  • I just grabbed small handfuls and gently pressed the batter together, forming a ball. I got a dozen balls, flattening them slightly with a gentle push on the tops.
  • Bake for 17-22 minutes at 400F.

Notes

I like using frozen vs. fresh because they hold their shape better while cooking.
LEMON BLUEBERRY SCONES (LOW CARB)
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