Scones are best served with a hot beverage, typically black tea. While there's nothing that can compare with a traditional scone, these are an excellent substitute for a lower carb option.
3 c almond flour
2 large eggs
1/4 c honey
1/3 c melted butter or coconut oil
1 c frozen blueberries
Preheat oven to 350. Grease baking sheet with coconut oil or line with sil-pat.
In a large bowl, whisk eggs well. Add melted butter while stirring constantly then add honey and mix very well. Stir in almond flour and gently fold in frozen blueberries. Drop batter evenly onto baking sheet making approximately 10 scones, flattening the tops slightly with your fingers.
Bake 20 minutes. Cool 10 minutes before removing from baking sheet. Serve warm with lots of butter. These are best eaten the day they are made, but will reheat fairly well in a 400 degree oven for 8 minutes. Store any extra scones loosely covered at room temperature for 3 days maximum.
Yield 10 scones.
Information per scone: Calories: 325. Carbs 16g. Protein 9g.
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