Sugar Free Blueberry Scones Recipes

ALMOND FLOUR KETO BLUEBERRY SCONES RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.
• In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it's dry.) Fold the blueberries into the dough.
• Place the dough onto the lined pan and form a disk shape, about 1in (2.5 cm) thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 in (2.5 cm) apart. Bake for about 18-22 minutes, until golden.
• Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

SUGAR-FREE BLUEBERRY SCONES

Steps:

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• In a large bowl, mix together the coconut flour, baking soda, salt, and cinnamon.
• In a medium-sized bowl, whisk together the eggs. Add the coconut milk, butter, Greek yogurt, vanilla extract, and liquid stevia.
• In another bowl, whisk the egg white to a frothy consistency. (The egg white should be mostly foam and have hardly any liquid at the bottom of the bowl.) Set aside.
• Add the wet ingredients to the dry ingredients and stir until it forms a thick, sticky, slightly wet dough.
• Fold the blueberries into the batter until the berries are distributed more or less evenly throughout. Scoop the beaten egg white into the large bowl. Using a spatula, fold the egg gently into the dough.
• Scoop 2 heaping tablespoons per scone onto the baking sheet. Bake for 26 minutes, then rotating the baking sheet halfway through to ensure even cooking.

DIABETIC BLUEBERRY SCONES

Steps:

• Adjust rack to center of oven, and heat to 400 degrees.
• In a large bowl, sift together flours, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in margarine until the largest pieces are the size of small peas.
• Stir in blueberries and zest.
• Using a fork, whisk together milk and egg in a liquid measuring cup.
• Make a well in the center of dry ingredients and pour in cream mixture.
• Stir lightly with fork just until dough in lightly mixed, a small amount of dry flour remaining is fine.
• Turn out onto a lightly floured surface, and press/pat into an 8-10 circle.
• Using a sharp knife, cut into eight wedges.
• Transfer to baking sheet lightly sprayed with Pam.
• Brush tops with some egg white and sprinkle with Splenda if desired.
• Bake until golden brown, 25 to 30 minutes.
• Transfer scones from baking sheet to wire racks to cool.

KETO BLUEBERRY LEMON SCONES (NUT FREE, GLUTEN FREE)

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Place the sesame flour, swerve, flaxseed, gelatin, baking powder, baking soda, xanthan gum, and salt in a food processor and process until combined.
• Add the butter to the processor and pulse until the mixture looks like crumbs.
• Add the cream, eggs, lemon juice, and lemon stevia and process until a dough forms. Remove from the processor and place in a bowl. Stir in the blueberries by hand then place on lined sheet pan.
• Wet your hands with water and form the dough into a circle about an inch thick. Lightly grease a pizza cutter or knife and cut the circle into 8 triangles. Grease a spatula and use it separate the triangles so they are not touching.
• Bake 15-17 minutes, or until slightly golden. Let cool for about 10 minutes and enjoy with a dusting of confectioners erythritol over the top if desired.