Mix all wet ingredients till smooth, add dry ingredients. Fold in the blueberries. Gently knead until dough is smooth.(do not overwork the dough.) lightly dust your work area with almond flour. Press the dough down to make a disk and then you’re gonna cut triangles. You should get about eight scones. Put the scones on your cookie sheet with parchment paper brush on the egg white and add the rest of your sugar for the top.
3 cup coconut flour
▢ 1 1/2 cups almond flour
▢ 1/4 cup allulose divided
▢ 1 1/2 teaspoon baking powder
▢ 1/3 cup heavy cream can use half and half or milk of choice
▢ 3 tablespoon coconut oil melted
▢ 2 large eggs divided and separated * See notes
▢ 1 teaspoon vanilla extract
▢ 3/4 cup blueberries fresh or frozen
FOR THE GLAZE
▢ 1/4 cup heavy cream
▢ 1/2 cup sugar free powdered sugar
4 months ago
Mix all wet ingredients till smooth, add dry ingredients. Fold in the blueberries. Gently knead until dough is smooth.(do not overwork the dough.) lightly dust your work area with almond flour. Press the dough down to make a disk and then you’re gonna cut triangles. You should get about eight scones. Put the scones on your cookie sheet with parchment paper brush on the egg white and add the rest of your sugar for the top.
4 months ago
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
4 months ago
The coconut flour is 1/3 cup not 3 cups
4 months ago
3 cup coconut flour ▢ 1 1/2 cups almond flour ▢ 1/4 cup allulose divided ▢ 1 1/2 teaspoon baking powder ▢ 1/3 cup heavy cream can use half and half or milk of choice ▢ 3 tablespoon coconut oil melted ▢ 2 large eggs divided and separated * See notes ▢ 1 teaspoon vanilla extract ▢ 3/4 cup blueberries fresh or frozen FOR THE GLAZE ▢ 1/4 cup heavy cream ▢ 1/2 cup sugar free powdered sugar