I made using strawberries and added some icing on top - very moorish.
·
1 ¼cup Almond
flour
·
1/3 cup Coconut flour
·
¼
cup Granular erythritol sweetener,
·
1/2 teaspoons Gluten free baking powder
·
2
Tbsp Butter, soft
·
¼
cup Unsweetened Almond Milk
·
¼cup Cream
·
2 teaspoons Vanilla extract
·
1 large Egg
·
1/2 cup Blueberries
INSTRUCTIONS
1.
Preheat oven to 350°F.
2.
In the bowl of your mixer combine all of the dry ingredients.
3.
Add the softened butter and cream it together with the dry ingredients
until it is well mixed.
4.
Add the almond milk, vanilla extract, and egg and continue mixing until
well combined.
5.
Add the blueberries and using a spatula fold them into the dough. Leave
to settle for 15 minutes.
6.
Using your hand, shape dough into a circle. Cut into 8 and place on an
ungreased cookie sheet.
7.
Bake in the 350 degree F oven for 18-23 minutes or until the edges are
golden brown and you begin to see a few golden brown spots on top.
8.
Remove from the oven and let the scones cool completely before storing
in an airtight container.
110 Calories / 3 Carbs
