Monday, June 30, 2014

Blueberry Cream Cheese Low Carb Scones

I had purchased a small bag of the Bob's Red Mill GF flour, but I wasn't too impressed. It's high in carbs, not very high in fiber, and doesn't taste great. The majority of this recipe calls for almond four, but I bulked it up with coconut flour and the GF flour.  I wish I had used fresh blueberries because the frozen always turn the batter an ugly blue/green. If you are using frozen, try tossing the berries in a little sugar/sweetener and GF flour to coat the berries and keep them from staining the batter. I really enjoyed these scones!

Blueberry Cream Cheese Low Carb Scones
  • 1/2 cup blanched Almond Flour
  • 1/4 cup Coconut Flour
  • 1/4 Bob's Red Mill Gluten-Free Flour
  • 3 tbsp. sweetener, I like Truvia or the Truvia Baking Blend
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1/8 tsp. Cinnamon
  • 1 packet Truvia, for sprinkling
  • 2 large Eggs
  • 1/2 cup fresh or frozen Blueberries
  • 1/4 cup Almond Milk or other milk
  • 4 ounces Cream Cheese, partially frozen and diced
  • 4 tbsp. Unsalted Butter, diced
Per scone: 138 calories, 5.5 grams carbohydrates, 5 grams protein, about 10 grams fat.

Preheat oven to 350 F. Dice the cream cheese and the butter, and place on a plate in the freezer. In a large bowl combine the dry ingredients (almond flour through the cinnamon) and whisk together to get rid of any lumps. Cut the butter into the flour mixture, I just used my fingers and then a whisk. Whisk in the eggs and the almond milk until combined. Carefully stir in the cream cheese and the blueberries. There is a proper way for forming scones, and then there's my way:

On a baking sheet lined with parchment, plop the dough out and smooth it into a rectangle using a damp spatula. Use one packet of Truvia to sprinkle over the top of the dough. Bake for 20 minutes, remove from the oven and use a sharp knife to cut into fourths, and then into eighths making triangular cuts (like a pizza). Return to oven and bake an additional 5-7 minutes until golden brown on top and set. Let cool on the baking sheet for 15 minutes, then transfer to a cooling rack until the scones are completely cool. 

When you cut the dough it will be very wet in the middle still, but a little firm on top. It's too difficult to cut and form the dough before you've baked it, so I like my method because you get it into the oven before the butter and cream cheese completely soften and you're still able to form the dough into the triangular scones. Be sure not to overcook these scones, as recipes with coconut flour tend to dry out quickly. Enjoy!