Tender, crumbly, sweet, and filling, these scones are just the thing to keep you on your low-carb eating plan. If you remember the Starbucks thumbprint scones from a few years ago you have an idea of how these taste.
Course Appetizer, Baked Goods, Dessert
Cuisine American - low -carb
Keyword cookie, scone
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories 376kcal
Author Katherine Peters
Ingredients
3/4cupcoconut flour
1/2cupalmond flour
2tablespoonsxylitol
1/2teaspoonxanthan gum
1/2teaspoonbaking powder
salta pinch
1/4cupbutter
1eggbeaten
2tablespoonsheavy creammore if needed
1/2teaspoonvanilla
1tablespoonhazelnut syruptorani sugar free
4tablespoonsraspberry jamwalden farms 0 carb
Instructions
Preheat the oven to 375F.
Blend the coconut flour, almond flour, xanthan gum, salt, and baking powder together in a food processor with a couple of quick pulses.
Blend in the butter until the mixture is crumbly.
Mix the beaten egg, syrup, vanilla, and 2 tablespoons of the cream.
Add the liquid ingredients mixture to the dry mixture and pulse a couple of times.
Dump the container out on to a piece of waxed paper and mold the dough into 4 scones about 1 inch thick.
If they seem to crumbly return them to the processor and add two more tablespoons of cream, pulsing a couple of times.
Put the scones on a cookie sheet.
Press down the center and add 1 tablespoon of the jam to each one.