Ingredients

The following ingredients have 16 Servings
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
  • 1/2 tsp salt
  • 1 tablespoon baking powder
  • 1/2 cup heavy cream
  • 1 large egg
  • 2 1/2 tbsp cold butter (cut into small pieces)
  • 2 tsp vanilla
  • 1 cup blueberries
  • 1/2 cups powdered erythritol
  • 1/2 teaspoon vanilla
  • 1/4 tsp lemon extract or zest
  • 1 tbsp heavy cream (half and half, or almond milk)
  • 2 tsp water

Instruction

  • Preheat oven to 350. Line a baking sheet with parchment paper.
  • Add the dry ingredients to the food processor. Pulse until combined. Add the cream, egg, butter, and extract. Pulse until crumbs form. Process until the dough comes together into a ball. This can take a minute or two.
  • Add the blueberries and stir them in gently.
  • Press the dough into two circles on the baking sheet. Cut each into 8 wedges. Spread them out so there is at least half an inch between the scones.
  • Bake for 20 minutes until golden and firm. Cool completely.
  • Stir together the icing ingredients and drizzle on the cooled scones.