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
Calories: 176kcal | Carbohydrates: 8g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 85mg | Potassium: 170mg | Fiber: 4g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg