Blueberry Lemon Scones (Low Carb)

These blueberry lemon scones are absolutely delicious and so easy to make!

They’re light, low carb and so good!

I’ve been trying to perfect a low carb scone and this one delivers!

Will you try this one? I’d love to know!!

Blueberry Lemon Scones

Ingredients

* 1/3 cup coconut flour

* 1 1/2 cups almond flour

* 3 tablespoons sweetener of choice (I used served swerve confectioners zero sugar)

* 1 1/2 teaspoon baking powder

* 1/3 cup heavy cream can use half and half or milk of choice

* 3 tablespoons unsalted butter, melted

* 1 large egg

* 1 egg yoke (save the white for topping)

* 1 teaspoon vanilla extract

* Zest of 1 lemon

* 3/4 cup blueberries fresh or frozen

For the glaze

* heavy cream

* sugar free powdered sugar(I used swerve)

Instructions

* Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.

* In a large mixing bowl, add your coconut flour, almond flour, 3 tablespoons of sweetener, and baking powder, and mix well. In a separate bowl, whisk together the heavy cream, melted butter, one egg, and one egg yolk, vanilla extract and lemons set until combined. Gently fold the dry ingredients into the wet ingredients until combined. Fold through the blueberries. Gently knead the dough until mostly smooth.

* Lightly dust a flat surface with almond flour. Transfer the dough onto it and gently knead into a ball. If the dough is too sticky, add a little extra almond flour. If the dough is too thick, add some heavy cream or milk. Press down and flatten into a thick disk. Using a sharp knife, cut 8-10 triangles.

* Place the scones onto the lined sheet. Brush the tops with the egg white and sprinkle with a bit of granulated sweetener over the top. Bake for 20-25 minutes, or until golden around the edges.

* Remove from the oven and let cool completely.

* Mix sugar free powder sugar and a bit of heavy cream to desired consistency in a small baggie. Pierce a small hole and drizzle glaze over scones.