Servings
4
Prep Time:
15 min
Cook Time:
20 min
Calories:
Srsly no
Introduction
About this Recipe
By: Dustin Nay
I combined ideas from a couple recipes & tweaked a few things. I hosted English tea for a friend’s birthday last weekend, & I helped with the menu because 3 out of 4 guests had specific dietary requirements which we needed to navigate (myself included).
Note: the strawberry scones in the photo are the dietary-requirements UNfriendly version. The scones with blueberries above are the scones in question. 🙂
Note: these lovely lemon blueberry scones are:
– gluten-free, low-carb, vegan, dairy-free, sugar-free… –
I have not calculated calories or macros, so you friends who follow a ketogenic diet: these are probably keto-friendly, but I haven’t done the math to figure out the nutrients. Let me know if you do and I’ll update this page!
Below the recipe I’ll include more pictures from our English tea. 🙂
Ingredients & Explanation…
Scones
- 1 cup almond flour (blanched!)
- 1/4 cup coconut flour
- 1/4 cup monkfruit sweetener (Lakanto)
- 1/4 tsp kosher salt
- a pinch of sea salt
- 2 Tbsp unsweetened almond milk
- 2 Tbsp coconut oil (room temp)
- 1 large egg **
- 1/2 Tbsp vanilla extract
- 1/2 cup (heaping) frozen blueberries
Glaze
- 1 juiced lemon (about 1/4 cup)
- 1 Tbsp coconut milk
- 1/2 tsp coconut oil
- 1/2 Tbsp powdered erythritol
Garnish (to taste)
- sea salt
- lemon zest
I wanted to explain some things with these ingredients, especially for those who are new to cooking low-carb, gluten-free, etc.
Baking without gluten is DIFFERENT. Because of gluten. It’s much harder to overmix dough that doesn’t have gluten, so it is not so temperamental (which is kinda nice actually).
When using almond flour, ALWAYS buy blanched almond flour (I like the Kirkland brand from Costco).
Coconut flour absorbs water SUPER well, so keep that in mind when working with it.
For the “sugar,” most recipes call for erythritol, but I find the cold aftertaste of erythritol to be a little toothache inducing and acidic. Monkfruit extract in the Lakanto monkfruit sweetener blend paired with the erythritol strikes a pretty good balance. I buy it at Costco for $7/pound (yeah, much pricier than sugar, but I don’t cook THAT much, and it’s way better than using granulated white sugar… eek!).
For the powdered erythritol, again, I don’t like the aftertaste, so I buy the Pyure stevia powder (it is powdered stevia/erythritol blend). Note: it is about 2x sweeter than sugar per measure, so if you convert this recipe to a different sweetener, keep that in mind.
I don’t like the taste of coconut, so I use refined coconut oil. Before you gasp and yell at me because refined is made using a chemical process, breathe. Nutiva created a steam-refining process for their coconut oil which reduces coconut flavor without completely destroying all the (alleged) health benefits of coconut oil. Because coconut is mostly saturated fat, I still try to use it sparingly in my diet. According to my doctor it’s better than using animal-based fats like butter or lard, or very processed vegetable oils and shortening, and the texture is closer to butter than something like avocado oil (which I also use in baking for some things!).
I like to use frozen blueberries because I use them in my smoothies anyway. You can use fresh if you like. IF you switch out for fresh blueberries, add an extra tablespoon of almond milk to even out the liquid content.
I prefer to use fresh lemon juice, but you can always use lemon juice concentrate too. If you do, I would reduce it slightly and maybe add a little water. (I have not tested this, but I’m extrapolating…)
For the coconut milk, ALWAYS use full-fat coconut milk. In cooking, recipes, etc. it is almost always filling in for cream, yogurt, or the like, so you want it to be thick. When you remove fat from coconut it becomes more watery… don’t do that!
**VEGAN NOTE: this recipe calls for 1 large egg. The dietary requirements of my guest list did not include anyone with a vegan diet or egg allergy, so this recipe does include an egg. I have not tested an egg substitute in this recipe.
2 potential solutions:
Option 1: mix 2 tablespoons of arrow root powder with 3 tablespoons of water to make a slurry, then mix in with the liquid part of the recipe in place of the egg. Arrow root does add some carbs, so if that is a concern for your needs, skip to option 2.
Option 2: soak 1 tablespoon of chia seeds in 3 tablespoons of water (I like to use a mason jar). Give it a quick shake, then place into the fridge for 2-3 hours to soak (YES, HOURS… this option does require a bit of planning). I use chia seeds for stuff a lot, so I always have some in my kitchen. Chia seeds will add a tiny bit of texture to the scone, but I don’t think it’s off-putting (and chia is pretty flavor neutral)
Step by Step Instructions
Ingredients
Scones
- 1 cup almond flour (blanched!)
- 1/4 cup coconut flour
- 1/4 cup monkfruit sweetener (Lakanto)
- 1/4 tsp kosher salt
- a pinch of sea salt
- 2 Tbsp unsweetened almond milk
- 2 Tbsp coconut oil (room temp)
- 1 large egg **
- 1/2 Tbsp vanilla extract
- 1/2 cup (heaping) frozen blueberries
Glaze
- 1 juiced lemon (about 1/4 cup)
- 1 Tbsp coconut milk
- 1/2 tsp coconut oil
- 1/2 Tbsp powdered erythritol
Garnish (to taste)
- sea salt
- lemon zest
** see note under “Ingredient explanation” above for vegan options
Step 1
Preheat the oven to 350 F. Line a baking sheet with silicone mat (this is sticky stuff, so I prefer to use silicone).
Step 2
In a medium bowl, combine almond flour, coconut flour, sweetener, kosher salt, sea salt, and baking powder. Sift it with a fork to make sure it is mixed & the coconut flour is not stuck in little clods.
Step 3
In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and the egg. Gently whisk the wet mixture into the dry until a dough forms. It should be slightly sticky and pliable, but not crumbly. Add a little more almond milk, a teaspoon at a time, if it’s dry. Gently fold the blueberries into the dough.
Step 4
Put the dough on the lined pan and form a disk shape, about 1 inch thick. It should be about 8-9 inches across. Cut the disk into 6-8 wedges (like pizza). Carefully move the pieces about 1 inch apart. Bake for about 18-22 minutes, until golden (I bake mine for 20 minutes. Ovens vary!).
Step 5
Meanwhile, prepare the glaze.
- Squeeze 1 lemon into the small mixing bowl (I use a Pyrex measuring glass). Make sure to pull out any seeds that slip through before adding other ingredients.
- Add the coconut oil, coconut milk, and sweetener into the bowl.
- Microwave on high for 10 seconds, stir.
- Let it cool almost to room temperature before using (use an infrared thermometer to be sure). I usually stick mine in the fridge while the scones bake — cooled just enough to not be warm, but not so cold that the coconut oil solidifies (76 F).
Step 6
Let scones rest at least 30 minutes, then pour the glaze, coating evenly (use a brush if you like). Let the scones rest for at least 30 minutes before serving (they’ll break apart if too warm).
Recipe Preview
…and here’s another recipe I’m still working on.
This is a low-carb vegan chocolate mousse.
This iteration is more like pudding (too thick for mousse)… I’m still working on this concept recipe.
That is diced strawberry and a minced mint salad (3 different types of mint) on top. And YES it is delicious, but I don’t quite have it tested into recipe form with proper measurements just yet. I’m excited to share though!