Decided to re-work my Cranberry Scones recipe using wild blueberries from my freezer. I increased the fruit by 2 T. and the sweetener. I think I like this version even better. These were yummy indeed! The frosting is optional. I prefer mine without. These didn’t really need it, unless you just like things REAL sweet, which I don’t. 🙂 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. They will be very dry if overcooked. Remove, cool and enjoy. Frost if you wish, but you will need to add the icing to the numbers below.
NUTRITIONAL INFO: Makes 7 scones, each unfrosted scone contains:
199 calories, 14.44 g fat, 9.92 g carbs, 4.27 g fiber, 5.65 g NET CARBS, 12.8 g protein, 138 mg sodium