Low Carb Scones
Low Carb SconesI haven’t been able to get blueberry scones out of my head since stopping by a small coffee shop for a quick cup of jo and seeing them in the window display right next the the register.
The glimmer for the crunchy sugar on top is what really caught my eye but it was the EAT ME screams that kept me gazing. If you can’t tell, I’m a bit fond of coffee and a HUGE scone lover.
After messing with the mixture and throwing in different amounts of almond and coconut flour I was able to get these scrumptious low carb scones down pat! There soft with crispy and flaky edges but still tender and moist.
They would remind you of cake but with the crumble and density you love from my low carb strawberry muffins. It’s so shocking how these scones can be low carb, grain free, gluten free AND vegan. Not that you could tell when devouring them.
Trust that if you combine a god cup of coffee with one of these scones, you’ll have a tasty and delightful morning.
Make it at home
Make it at home- Sweetener – Swerve Sweetener
- Coconut Flour – Bob’s Red Mill Coconut Flour
- Almond flour – Bob’s Red Mill Almond Flour
- Coconut Oil – Viva Labs Organic Virgin Coconut Oil
Low Carb Blueberry Scones
Ingredients
- 2 cups almond meal
- 1 cup coconut flour
-
3/4
cup
Swerve
sweetener
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon coconut oil in solid state
- 1 1/3 cup unsweetened vanilla almond milk
- 1 cup fresh blueberries
sweetenerInstructions
-
Preheat oven to 400. Line a baking sheet with parchment paper.
-
In a large bowl, combine almond meal, coconut flour, baking powder, salt, cinnamon, and nutmeg. Add solid coconut oil into mixture until fully combined and slightly crumbly.
-
Mix in sweetener to flour bowl.
-
Add milk and mix until the mixture is evenly combined and moistened.
-
Slowly and gently fold in blueberries.
-
Transfer dough to lined baking sheet and work dough into a bal. Press into a neat 10″ disc and cut into equal wedges with a very sharp knife. Sprinkle sweetener or drizzle blueberry puree.
-
Bake scones for 17-20 minutes or until they have browned and start to crisp.
-
Remove pan from oven and allow scones to cool for several minutes before seperating.
Recipe Notes
Serving size: 1 Scone (Total recipe makes 8 servings)
Protein 8.25g, Cals 250, Fat 18.13, Carbs 16.75g, Fiber 8.58g — NET CARBS: 8.17g
NOTE: I'd usually skip my dessert for the day considering how many carbs they have and the fact that their pretty sweet.
Hi Andres! I was wondering if you can give me a little guidance with this recipe… 1 cup of coconut flour is quite a lot compared to other coconut flour recipes, even though I know scones are drier and more crumbly, and there aren’t any eggs listed. What is the binder here? Thanks!! I can’t wait to make these!
Hello Theresa! I appreciate your concerns and I can see where you may be a bit confused. But yes, it is 1 cup of coconut flour which is partly why the end result is as large as it is. As for the binding, it’s much simpler than you think, it’s the liquid, oil and flours combined. Once you mix everything together and start forming the shape you will see that it becomes very dough like. Hope you enjoy the recipe!
This mixes up very easily and looks so beautiful (yes, even raw). I can hardly wait for the timer to go off, so I can have a scone with a cup of tea (English Breakfast, please).
I will share this on my blog and link back here.
THANKS for sharing your recipe.
I just finished eating a scone with a cup of tea. Yummm.
Be sure to let the scones cool before serving otherwise they will crumble.
I used Truvia and so there was a bit of a bitter after-taste. The next time i make these I will use Swerve.
Have you ever noticed an after taste with Swerve?
How come you cannot add the sugar with the other dry ingredients when you mix in the coconut oil to make the crumble mixture?
I didn’t have any fresh blueberries but I have a bag of a mixed berries in the freezer. So i briefly defrosted them (40 seconds) and put those in. Very delish. Thanks again for sharing your recipe.
I’ve never experienced a bitter taste from Swerve so I’m sure you’ll notice the difference. I separated the sweetener to allow mixing to be a bit easier, at least in my opinion. Glad you enjoyed the recipe and great call with using up some of your frozen berries!
I would love to try your low carb blueberry scone recipe but I cannot find Swerve anywhere here on my island. What other sugar substitute can I use and what would the measurement be?
Hi Leona,
Yes, Swerve can be difficult to find. We order ours from Amazon. You can find it here (this is an affiliate link) Swerve Sweetener, but if that’s not an option for you, any cup-for-cup sugar substitute will work. Swerve is just a brand name of Erythritol, so perhaps you can find that at your local health or organic food store.