Blueberry Lemon Scones

The first time I ever ate a scone was in London at The Ritz Hotel for afternoon English high tea.  They were the tastiest biscuits I ever eaten paired with clotted cream.  It’s certainly different from the scones sold in the U.S.  This morning I woke up craving blueberry lemon scones and decided to make it low carb so I could enjoy with no guilt on my new “low carb lifestyle.”  This recipe did not disappoint and allowed me to stay on track.  With summer almost coming to an end and fall already rearing it’s way in Minnesota, fresh blueberries and lemon sounded like the perfect combination, however this recipe is so delicious, it’s perfect for any time of the year.

Traditionally scones are made with cold butter so of course I used full fat BUTTER and cream in my recipe.  It’s important the butter is cold to create air pockets while baking.  This will help them rise and it also provides better flavor.

I substituted regular plain flour with almond flour and coconut flour to keep this low carb.  The ratio is a bit tricking since it’s not a 1 to 1 ratio.  Almond and coconut flour have different fat ratios and need to be treated a bit differently and also baked at a lower temperature in order to keep it tender.

I got greedy with the blueberries and used a cup, however you can use 1/2 a cup, but this is after all a blueberry and lemon scone recipe.  Add a tablespoon of coconut flour and gently fold the blueberries being careful not to bruise them.

I used a low carb sugar, allulose, which doesn’t have that bitter aftertaste like most low carb sugar substitutes, however I found that you have to use a bit more than other substitutes to make it sweet.  Depending on the type of low carb sugar used, the amount will need to be altered.

I used fresh lemon zest and juice for a punch of flavor, however feel free to use lemon extract. Make sure they cool completely before eating.  I hope you enjoy this recipe as much as I did!!!

Blueberry Lemon Scones

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Serves: 8 pieces

Ingredients

• 1 cup almond flour
• ¼ cup coconut flour
• ¼ tsp baking powder
• Zest of one lemon
• ⅓ cup allulose sugar, if you want it sweeter use ½ cup
• 6 TBS cold salted butter, chopped into small pieces
• ⅓ cup heavy cream
• 1 TBS fresh squeeze lemon
• ¼ tsp almond extract
• 1 large egg
• 1 cup blueberries + 1 TBS coconut flour

Instructions

1. Add almond flour, coconut flour, baking powder, sugar, lemon zest and chopped cold butter into one bowl and use a pastry cutter to mix.
2. In another bowl, add heavy cream, egg, lemon juice and almond extract and mix.
3. Combine liquids into dry and gentle fold, be careful not to over mix.
4. If batter is too sticky add another ½ TSB of coconut flour.
5. Fold in your blueberries that is already coated with 1 TBS of coconut flour.
6. Make a circular disc and cut into 8 pieces and spread them out so they don't stick together. I used on offset spatula to help pull them apart.
7. Bake at 325 degrees fahrenheit for 18 - 20 minutes depending on stove.
8. Allow to completely cool and enjoy.

Notes

I didn't add salt since I used salted butter. If you only have unsalted butter, add ¼ tsp salt. If you used another low carb substitute, alter it to ¼ cup or less depending on the type of low carb sugar. You can also make a glaze for your scones. 2-3 TBS low carb confectioner sugar and 1-2 tsp lemon juice. Or you can brush the top of the scones with heavy cream and sprinkle low carb sugar on top before baking.

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