Ohmygosh. We are traveling to the middle-of-nowhere Nebraska this weekend to see the solar eclipse in all of its totality glory. I can’t wait. Have I ever mentioned I am a total science and astronomy lover? Anyway, the most nerve racking thing about the eclipse is the possibility of clouds during the eclipse. We are remaining optimistic. There will be no clouds in sight, right?!!? We’ve been super busy getting ready for our trip. I needed a quick and easy breakfast to get us through a couple of days this week. These Low Carb Blueberry Scones were perfect. These would be great for a brunch party or weekend breakfast. Did I mention they kind of taste like blueberry muffins?
The Ingredients
For the flour base, these have almond and coconut flour. The coconut flour lends to the dry texture that is commonly found in scones. The remaining dry ingredients are salt, vanilla bean powder, baking powder and Pyure (Stevia/Erythritol sweetener). Wet ingredients include egg, cream, almond milk and butter. I almost forgot the blueberries! These have blueberries, too. They are in season in the summer, so winning there!
I don’t cut the butter in to the dry ingredients before adding the eggs and cream/almond milk. I found adding the butter last provides a more even texture to the scones, and they held together better. When the butter is cut in before the wet ingredients are added, the scones were crumbly and not as well textured.
Blueberry Scone Execution
These are pretty easy to make. Start off by whisking your dry ingredients in a large bowl. Next, combine the egg, almond milk and cream in a bowl. Add that to the dry ingredients, and fold with a spatula until just combined. Cube the cold butter, and work the cubes into the dough with your hands until thoroughly incorporated. Lastly, fold in the blueberries. I had to work some in with my hands. The dough should just hold together and hold a shape.
Cutting the Scones
Drop the ball of dough on a parchment-lined counter or Silpat. Next, shape the dough into a rough square with your hands. Cover with a piece of parchment and gently roll the dough to be about 3/4″ to 1″ thick. Push a few blueberries in the dough so there is an equal amount of blueberry throughout as needed. Chill the dough for 45 minutes in the fridge. This step is crucial to allow the dough to firm up. After letting the dough rest in the fridge, cut the scones into triangles and bake.
These are easy and will satisfy your craving for a blueberry scone or muffin. What’s your favorite scone?
The Best Low Carb Blueberry Scones
These scones are packed with fresh blueberries, and are great for a brunch party or breakfast treat. They are reminiscent of blueberry muffins, and would be amazing with a cup of coffee or Earl Grey tea.
Ingredients
- 12 oz almond flour Bob's Red Mill recommended
- 2 oz coconut flour Bob's Red Mill recommended
- 4 oz Pyure or sweetener of choice (see chef note)
- 1/2 tsp vanilla bean powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp whipping cream
- 2 tbsp almond milk Califia unsweetened recommended
- 2 whole eggs
- 4 tbsp butter cold
- 1 cup fresh blueberries
Instructions
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Preheat the oven to 350 degrees.
Mixing the Dough
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In a large mixing bowl combine all dry ingredients - almond flour, coconut flour, Pyure (or sweetener of choice), vanilla bean powder, baking powder and salt.
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In a separate small bowl, combine egg, whipping cream and almond milk. Add this mixture to the dry ingredient bowl. Combine gently with a spatula until all ingredients are incorporated.
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Next, cube the chilled butter. Work the cubes into the dough mixture with your hands until well incorporated. The dough should hold together fairly well and hold a ball shape.
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Finally fold in the blueberries. You might have to work them in gently with your hands.
Cutting the Scones
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Drop the dough on a parchment-lined counter or Silpat. Form a the dough in a square shape and cover with a piece of parchment. Gently roll the dough until it's 3/4" to 1" thick. Poke the blueberries back in the dough if they roll out.
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Drop the square of rolled-out dough (with the parchment or Silpat) on a cookie sheet and chill in the fridge for 45 minutes. Preheat the oven to 350 degrees while waiting for the dough to chill.
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Next, remove the dough from the fridge. Make three parallel cuts in the square of dough. Then, cut five triangles in the dough per row. (You should have four rows of dough cut into five triangles each = 20 scones).
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Evenly space the triangle shaped scones on a parchment-lined baking sheet. Bake in the oven for 12 minutes (or until golden on the edges), rotating halfway through.
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Remove from the oven, and transfer the parchment with the scones to a cooling rack. Cool completely before enjoying. These store well in the fridge in an air-tight container for up to a week.
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Serve with a warm cup of coffee or Earl Grey tea.
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