By slightly modifying my cranberry scone recipe, I came up with a delicious blueberry version. Used some wild blueberries from my freezer but you could use fresh berries. We both loved the taste and texture of these scones! Yummy indeed! The frosting is optional and not included in the numbers below. These didn’t really need it, unless you just like frosting on everything. 🙂 These scones are not suitable for Atkins Induction.
2½ c. almond flour
½ c. plain whey protein powder
¼ c. Splenda
3 T. erythritol
1 T. coconut flour
¼ tsp. salt
1¼ tsp. baking powder
2 eggs, beaten
¼ tsp. lemon or vanilla extract
½ c. + 2 T. tiny wild blueberries
DIRECTIONS: Preheat oven to 350º. Line baking sheet with silicone or parchment. Measure all the dry ingredients into a medium mixing bowl. Stir well. Add in the wet ingredients. With a rubber spatula, stir and blend the wet and dry ingredients into a uniform, very thick dough. Divide mixture into 7 equal parts and roll into roughly 2″ balls. Place on the baking sheet, pressing them slightly flat so they are about 3/4″ thick. OR you can form into a large round disk of dough about 3/4″ thick and cut into 7 wedges, which is the more typical shape for scones. You can sprinkle them with a dusting of erythritol if desired. Bake for around 15 minutes at 350º or until firm in the center and lightly browned. Remove, cool and enjoy. Ice if you wish, but that is NOT included in the numbers below.
NUTRITIONAL INFO: Makes 7 scones, each contains: (not including frosting)
199 cals, 14.44 g fat, 9.92 g carbs, 4.27 g fiber, 5.65 g NET CARBS, 12.8 g protein, 138 mg sodium