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keto blueberry scones

Blueberry Coconut Flour Scones

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 scones
Calories: 147
Author: Lisa MarcAurele
Tasty low carb blueberry scones are a welcoming breakfast treat. Made from a mix of almond and coconut flour, they are also gluten free.
Print Recipe
US Customary - Metric

Ingredients

Optional Glaze:

Instructions

  • 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.

Video

Notes

Brown sweetener can be used instead of white for a slight caramel taste. Or, you can add just a touch of blackstrap molasses which will increase carbs slightly.

Nutrition

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

Additional Info

Net Carbs: 4 g | % Carbs: 12.7 % | % Protein: 15.9 % | % Fat: 71.4 % | SmartPoints: 5
Values 
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    [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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