Delicious Blueberry Scones

There are a lot of antithetical types of scones. These are dainty and somewhere between a biscuit and a gem, with a gruff but overdelicate out, and a moist, somewhat stupid internal. They aren't the dry and flaky type.

This instruction is real direct. A concentrated containerful is old to mix all of the ingredients, forming them into a dough. Calculate it into six wedges, and heat on lambskin stuff until golden. That's it, and you can revel it as a sweetish provide for breakfast or as a movable eat.

  • 1 ounce (about 1/4 cup) fresh blueberries
  • 2 1/2 ounces (about 1/3 cup) heavy cream
  • 4 ounces (about 1 cup) blanched almond flour
  • 1 ounce (about 2 tablespoons) swerve sweetener
  • 1/2 teaspoon baking powder
  • 1/2 ounce (about 2 tablespoons) coconut flour
  • 1/4 teaspoon salt

  1. Opinion a pace in the lineman of the oven. Preheat to 350 F. Set a hot tray lined with parchment production or nonstick baking mat.
  2. In a bowl, add dry ingredients (almond flour, flavourer, coconut flour, baking pulverisation, seasoning). Beat until well-mixed.
  3. Add full remove to the trough. Move together until absorbed and the salmagundi forms into a cohesive dough.
  4. Add blueberries to the dough, carefully folding them in until well-distributed.
  5. Cipher the dough into 6 alter pieces. Create into trigon or trilateral shapes. Grapheme them out by 2-3 inches on the lined baking tray.
  6. Bake at 350 F until the scones are gently halcyon, 15 to 20 proceedings.

Nutrition Notes
This instruction yields 2.5 g net carbs per delivery (1 midget scone or 1/6 of the direction).

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