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.
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.
If you like this recipe, please share!
LEMON BLUEBERRY SCONES (LOW CARB)