These delicious scones replace high-carb, sugar-laden treats with a “breakfast bread” that’s full of protein, fiber and ingredients friendly to fat-burning. It’s important to let them cool completely; try making them the night before and leaving them to rest and cool overnight.
- 2 cups almond flour
- 1 tablespoon coconut flour
- 4 teaspoons powdered Swerve sweetener
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 6 tablespoons cold salted butter, cut in pieces
- 2 large eggs
- ¼ cup unsweetened almond milk or heavy cream
- 1 teaspoon juice plus zest of 1 lemon
- 1 tablespoon poppy seeds
- ½ cup fresh or frozen blueberries
Preheat oven to 350° F.
In a medium bowl, whisk flours, sweetener, baking powder and salt. Using a pastry cutter, cut in butter until mixture is crumbly.
In a separate bowl, whisk together eggs and milk. Add to flour mixture, stirring to combine, adding lemon juice and zest and poppy seeds.
Stir in blueberries and carefully work into dough using your hands. Be careful not to overwork, or you will have smashed berries and blue dough.
Scrape dough onto a parchment-lined baking sheet and shape into a circle, about 8 inches round and ½-inch thick. Use a sharp knife to score dough completely into 8 wedges (it will be very wet).
Bake for 20 minutes.
Use a clean, sharp knife to gently re-separate wedges.
Return to oven and bake for an additional 5 to 10 minutes, or until golden brown and flaky. Let cool completely on baking sheet before serving.
Nutrition Analysis: 250 cal, 23 g fat, 70 mg chol, 170 mg sodium, 9 g carbs, 4 g fiber, 2 g sugar, 7 g protein
Recipe and photo by Angela Sackett