Blueberry Coconut Flour Scones
Servings: 12 scones
Tasty low carb blueberry scones are a welcoming breakfast treat. Made from a mix of almond and coconut flour, they are also gluten free.
Mix flours, sweetener, baking powder and salt.
Cut butter into dry mix.
Add blueberries and stir to coat berries.
In separate bowl, whip together molasses, cream, almond milk and eggs.
Slowly pour wet mix into dry mix and stir just until dough forms. Add more coconut flour if needed.
Divide dough in half.
Roll each half into a ball and flatten into a circle.
Cut each dough circle into 6 triangles.
Bake triangles for about 15-20 minutes at 375 degree F.
Allow to cool for 15 minutes, then transfer to cooling rack.
Drizzle with glaze, if desired.
Makes 12 servings
Net carbs per serving: 5g
Serving: 1g | Calories: 147 | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 95mg | Potassium: 44mg | Fiber: 4g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1.7mg | Calcium: 60mg | Iron: 1.4mg
[serving_size] => 1
[calories] => 147
[carbohydrates] => 8
[protein] => 5
[fat] => 10
[saturated_fat] => 3
[monounsaturated_fat] => 1
[cholesterol] => 41
[sodium] => 95
[potassium] => 44
[fiber] => 4
[sugar] => 2
[vitamin_a] => 150
[vitamin_c] => 1.7
[calcium] => 60
[iron] => 1.4
[serving_unit] => g
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