Sugar-Free Lemon Scones with Blackberries
Ingredients
- 1 cup almond flour
- 3 tablespoons coconut flour
- 4 tablespoons butter cold and grated using a box grater
- ½ cup blackberries loosely chopped into pieces
- 1/4 cup low carb granular sweetener
- 1 tsp lemon zest
- 1 tablespoons lemon juice
- 2 tablespoons heavy cream more for brushing
- ½ teaspoon baking powder
- Pinch of salt
Glaze
- 2 tablespoons low carb powdered sweetener
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F.
- Prepare a baking sheet with parchment paper or a silicone mat.
- In a bowl, combine the dry ingredients: almond flour, sweetener, coconut flour, baking powder, lemon zest and salt.
- Grate the cold butter using a boxed grater (like you’d grate cheese) and combine it with the dry ingredients. Mix with two butter knives (using a slicing motion) or a pastry blender until the texture is like coarse sand.
- Mix in the heavy cream and then add the lemon juice.
- Fold in the loosely chopped blackberries.
- Transfer the dough (it will look crumbly) to your prepared baking sheet and gently work the dough into a loose square. Cut the dough into 9 pieces and gently separate them on the parchment.
- Brush the tops with heavy cream.
- Bake at 350°F for 16-18 minutes (or until the scones are golden-brown).
- While the scones are baking, mix the powdered sweetener and lemon juice in a small bowl to make glaze.
- Once scones are slightly cooled (10 minutes), drizzle glaze on the scones using a spoon.
- Allow the scones to completely cool on the baking sheet (they'll fall apart if you try to transfer them).
Nutrition
Serving: 1Calories: 140kcalCarbohydrates: 9gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 70mgPotassium: 20mgFiber: 3gSugar: 0.5gVitamin A: 222IUVitamin C: 3mgCalcium: 46mgIron: 1mg
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