These blueberry scones are like a cross between a muffin and a biscuit. Not as soft and fluffy as a store-bought muffin but not the dry that requires slathering them with butter either. They're good just how they are.
3.75 net carbs per scone not including the sweeteners since they don't raise blood sugar levels.
Blueberry Drop Scones
2 cups finely ground almond flour (scoop almond flour into cup do not spoon in) (brands like Honeyville, Kirkland or Anthony's) 1/4 cup granulated erythritol (I use this brand) 1/4 tsp. concentrated stevia powder (equivalent to 1/4 cup sugar) (I use Trader Joe's brand) 5 tbsp. coconut flour (I use this brand) 1 tbsp. baking powder (gluten free) non-GMO (grain free if needed) 3 envelopes True Lemon powder 1/4 tsp. unrefined sea salt (I use this brand) 2 lg. eggs 1/4 cup full fat canned coconut milk (I use this brand) 1/2 tsp. almond extract 1/2 cup fresh blueberries
Additional erythritol for sprinkling, optional
1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
2. In a large bowl, whisk together the almond flour, sweeteners, coconut flour, baking powder, True Lemon and salt.
3. Stir in the eggs, coconut milk and almond extract; mix until thoroughly combined. Mixture should look like a soft and sticky cookie dough. Adjust with an additional tablespoon coconut flour if too wet or an additional tablespoon coconut milk if too dry, coconut flours vary in how dry they are. Gently stir in the blueberries. Drop by spoonful or small scoops into 12 scones on prepared baking sheet; slightly flatten to about 2-inch diameters. Sprinkle with additional erythritol, if desired. Bake 22-27 minutes or until tops crackle and have spots of golden brown. Cool on wire rack. Store leftovers in a covered container in the refrigerator.
Nutrition Facts Serving size: 1/12 of a recipe, 1 scone (1.5 ounces).
Nutrition information calculated from recipe ingredients.
Amount Per Serving Calories 145.03 Total Fat 11.69g Saturated Fat 2.26g Cholesterol 31mg Sodium 150.79mg Potassium 16.31mg Total Carbohydrates 6.73g Fiber 2.98g Sugar 1.81g Protein 5.55g