Low-Carb Blueberry Scones ok


Low-Carb Blueberry Scones

Ingredients
* 1 cup almond flour
* 1/4 cup coconut flour
* 1/4 cup Lakanto Classic
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 cup nut milk or coconut milk
* 2 tablespoons coconut oil
* 1 whole large egg
* 1 teaspoon vanilla extract
* 1 cup blueberries

Servings 8 scones
Instructions
1. Preheat the oven to 350° F. Lightly grease a baking sheet or small pizza pan with coconut oil.
2. Combine the dry ingredients in a small bowl.
3. In a second bowl, whisk the remaining wet ingredients except blueberries. Fold this wet bowl into the dry bowl; continue gently mixing until dough forms. Fold in blueberries.
4. Shape the scones on a baking sheet in 8 discs or form a circle on a pizza pan and divide into 8 even sections. Separate the pieces a bit so they do not stick together while baking. Sprinkle additional Lakanto on the tops, if desired.
5. Bake for 20 to 30 minutes, until golden brown on the edges. Let cool completely before serving.

Recipe Notes
Macros Per Scone: 9.2 g fat, 8.1 g carb, 4.6 g net carb, 4.4 g protein
Low-Carb Blueberry Scones ok
A family friendly low-carb blueberry scone made with a simple prep method and basic ketogenic ingredients.
 Print this recipe Course Baked Goods
Units: MetricUS Imperial US Imperial



Ingredients

  • 1 cup almond flour <-- try this one
  • 1/4 cup coconut flour <-- try this one
  • 1/4 cup Lakanto Classic use code "primaledgehealth" for 20% off your order
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt <-- try this one
  • 1/4 cup nut milk or coconut milk, <-- try this one
  • 2 tablespoons coconut oil <-- try this one
  • 1 whole large egg
  • 1 teaspoon vanilla extract
  • 1 cup blueberries

Rating
Servings 8scones
Prep Time 10minutes
Cook Time 20minutes
Instructions
  1. Preheat the oven to 350° F. Lightly grease a baking sheet or small pizza pan with coconut oil.
  2. Combine the dry ingredients in a small bowl.
  3. In a second bowl, whisk the remaining wet ingredients except blueberries. Fold this wet bowl into the dry bowl; continue gently mixing until dough forms. Fold in blueberries.
  4. Shape the scones on a baking sheet in 8 discs or form a circle on a pizza pan and divide into 8 even sections. Separate the pieces a bit so they do not stick together while baking. Sprinkle additional Lakanto on the tops, if desired.
  5. Bake for 20 to 30 minutes, until golden brown on the edges. Let cool completely before serving.
Recipe Notes
Macros Per Scone: 9.2 g fat, 8.1 g carb, 4.6 g net carb, 4.4 g protein

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