KETO BLUEBERRY LEMON SCONES (NUT FREE, GLUTEN FREE)
This recipe is an adaption from my Vanilla Bean Scones in my cookbook, Naturally Keto.
Provided by Brenda Bennett/Sugar-Free Mom
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 scone, Calories 159 kcal, Carbohydrate 7 g, Protein 10 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 317 mg, Fiber 3 g, Sugar 1 g
BLUEBERRY SCONES
A good basic scone recipe with blueberries added . . . yummy!!
Provided by LindaPinda
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 12
Number Of Ingredients 8
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!!
Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g
SUGAR-FREE BLUEBERRY SCONES
Designed with the candida diet in mind, these bite-sized blueberry scones are a perfect way to indulge a craving for sweet breakfast treats without risking your health. Made with coconut flour, stevia, and just enough blueberry, these sugar-free, gluten-free scones are sure to put a smile on your face. Click here to see the story on the candida diet
Provided by Can-Do Candida
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 serving, Calories 272 calories, Sugar 3 g, Fat 21 g, Carbohydrate 12 g, Cholesterol 191 mg, Fiber 6 g, Protein 9 g, SaturatedFat 13 g, Sodium 275 mg, TransFat 0.5 g
DIABETIC BLUEBERRY SCONES
Make and share this Diabetic Blueberry Scones recipe from Food.com.
Provided by Annacia
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
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.
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