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Description
Sugar-free lemon blueberry scones are delicious and healthy treats perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or stevia
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 cup cold butter (or coconut oil)
- 1/4 cup unsweetened almond milk
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix almond flour, coconut flour, erythritol, baking powder, and salt in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Whisk almond milk, egg, vanilla, and lemon zest in another bowl.
- Combine wet and dry ingredients until dough forms.
- Gently fold in blueberries.
- Shape dough into a circle on the baking sheet and cut into 8 wedges.
- Bake for 20-25 minutes until golden.
- Cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- Freeze unbaked dough for later use.
- Replace blueberries with raspberries if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg