Blueberry Scones (Keto, Low Carb, Gluten Free)

It's got all the "frees" in this recipe.

SUPER easy to make. And surprisingly not bad. As I was putting them in the oven I thought they'd be good with some lemon zest in them. Ah well, next time.

Froze 5 of them. Ate one for breakfast. I'm not a fan of almond flour usually. Don't like the texture it gives. This recipe I used SUPER FINE almond flour which made a difference. Still grainy, but less so.

I also weighed my ingredients instead of measuring cups. For some reason with the low carb flours the weighing is more accurate and they taste better. It's mostly mental, I'm sure, but there you have it.

Blueberry Scones (Keto, Low Carb, Gluten Free)
Recipe from SavoryTooth.comhttps://www.savorytooth.com/blueberry-scones/
Makes 6 scones

Photo from SavoryTooth!

4 ounces (about 1 cup) blanched almond flour
1 ounce (about 2 tablespoons) swerve sweetener
1/2 ounce (about 2 tablespoons) coconut flour
1/2 tsp baking powder
1/4 tsp salt
2 1/2 ounces (about 1/3 cup) heavy cream
1 ounce (about 1/4 cup) fresh blueberries

Position a rack in the center of the oven. Preheat to 350 F. Prepare a baking tray lined with parchment paper or nonstick baking mat.

In a bowl, add dry ingredients (almond flour, sweetener, coconut flour, baking powder, salt). Whisk until well-mixed.

Add heavy cream to the bowl. Stir together until absorbed and the mixture forms into a cohesive dough. JW Note: 2.5 oz wasn't quite enough for this dough. I added about another ounce and it was perfect.

Add blueberries to the dough, carefully folding them in until well-distributed.

Divide the dough into 6 equal pieces. Form into wedge or triangle shapes. Space them out by 2-3 inches on the lined baking tray.

Bake at 350 F until the scones are lightly golden, 15 to 20 minutes.