Scones
This is an easy, tender, and flavorful scone base that you can vary to your liking. I like to make this with a bit of almond extract and serve with butter or cream cheese and easy berry jam or even some lemon or lime curd.
Servings: 12
Calories: 176kcal
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup protein powder vanilla flavor, sugar-free, such as Jay Robb
- 2 tablespoons psyllium husk powder
- 1/4 cup monk fruit powdered or 1/2 cup granulated
- 4 teaspoons baking powder
- 1/3 teaspoon salt
- 1 teaspoon vanilla extract
- 2/3 cup heavy cream or coconut cream for dairy-free
Instructions
- Preheat the oven to 325ºF and line a rimmed baking sheet with parchment paper and set aside.
- Combine almond flour, coconut flour, protein powder, psyllium husk powder, monk fruit, baking powder, and salt in a large bowl. Whisk to combine evenly. Pour in the cream and vanilla and using a spatula, gently stir to incorporate until the dough comes together in a shaggy mass. Do not over mix. If you want to add any mix-ins, gently fold them in now.
- Scoop the dough into 12 equal portions and gently shape each portion into a ball – the dough should just cling together but do not squeeze it or it will become dense. Place onto the baking sheet and gently press down to flatten a bit. Alternatively, press the entire batch of dough into one round ball, flatten gently and then cut into 12 wedges.
- Transfer the scones onto the prepared baking sheet and bake for 20-25 minutes, or until golden.
Notes
For an optional step, brush a bit of melted butter on top of the scones and sprinkle with granulated monk fruit.
Nutrition Facts
Scones
Amount per Serving
Calories
176
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
18
mg
6
%
Sodium
85
mg
4
%
Potassium
170
mg
5
%
Carbohydrates
8
g
3
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
194
IU
4
%
Vitamin C
1
mg
1
%
Calcium
106
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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