SCONE
1/3 cup coconut flour
1 1/2 cups almond flour
1/4 cup sweetener of choice - swirve or monk fruit sweetener
1 1/2 teaspoon baking powder
1/3 cup heavy cream - or half and half or milk of choice
3 tablespoon coconut oil melted
2 large eggs divided and separated * See notes
1 teaspoon vanilla extract
3/4 cup blueberries fresh or frozen
1 1/2 cups almond flour
1/4 cup sweetener of choice - swirve or monk fruit sweetener
1 1/2 teaspoon baking powder
1/3 cup heavy cream - or half and half or milk of choice
3 tablespoon coconut oil melted
2 large eggs divided and separated * See notes
1 teaspoon vanilla extract
3/4 cup blueberries fresh or frozen
FOR THE GLAZE
1/4 cup heavy cream1/2 cup sugar free powdered sugar
Preheat the oven to 180C/350F.
Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, add your coconut flour, almond flour, 3 tablespoons of sweetener, and baking powder, and mix well.
In a separate bowl, whisk together the heavy cream, melted and cooled coconut oil, one egg, and one egg yolk, vanilla extract, until combined.
Gently fold through the dry ingredients into the wet ingredients until combined.
Fold through the blueberries.
Lightly dust a flat surface with almond flour.
Transfer the dough onto it and gently knead into a ball.
If the dough is too sticky, add a little extra almond flour.
If the dough is too thick, add some heavy cream or milk.
Press down and flatten into a thick disk.
Cut 8-10 triangles.
Place the scones onto the lined sheet.
Brush the tops with the egg white and if you'd like sprinkle the remaining tablespoon sweetener over the top.
Bake for 20-25 minutes, or until golden around the edges.
Remove from the oven and let cool completely.
Comments
Post a Comment