Blueberry Lemon Scones
 
Prep time
Cook time
Total time
 
Serves: 8 pieces
Ingredients
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ¼ tsp baking powder
  • Zest of one lemon
  • ⅓ cup allulose sugar, if you want it sweeter use ½ cup
  • 6 TBS cold salted butter, chopped into small pieces
  • ⅓ cup heavy cream
  • 1 TBS fresh squeeze lemon
  • ¼ tsp almond extract
  • 1 large egg
  • 1 cup blueberries + 1 TBS coconut flour
Instructions
  1. Add almond flour, coconut flour, baking powder, sugar, lemon zest and chopped cold butter into one bowl and use a pastry cutter to mix.
  2. In another bowl, add heavy cream, egg, lemon juice and almond extract and mix.
  3. Combine liquids into dry and gentle fold, be careful not to over mix.
  4. If batter is too sticky add another ½ TSB of coconut flour.
  5. Fold in your blueberries that is already coated with 1 TBS of coconut flour.
  6. Make a circular disc and cut into 8 pieces and spread them out so they don't stick together. I used on offset spatula to help pull them apart.
  7. Bake at 325 degrees fahrenheit for 18 - 20 minutes depending on stove.
  8. Allow to completely cool and enjoy.
Notes
I didn't add salt since I used salted butter. If you only have unsalted butter, add ¼ tsp salt. If you used another low carb substitute, alter it to ¼ cup or less depending on the type of low carb sugar. You can also make a glaze for your scones. 2-3 TBS low carb confectioner sugar and 1-2 tsp lemon juice. Or you can brush the top of the scones with heavy cream and sprinkle low carb sugar on top before baking.
Recipe by Cooking With Hua at https://www.cookingwithhua.com/blueberry-lemon-scones/