Ingredients (Makes 8 scones)
Scone Dough
2 cups blanched almond flour
¼ cup coconut flour
¼ cup powdered erythritol (or monk fruit sweetener)
2 tsp baking powder
¼ tsp salt
⅓ cup cold butter, cubed
2 large eggs
1 tsp vanilla extract
¼ cup heavy cream (or coconut cream for dairy-free)
½ cup fresh or frozen blueberries
Glaze
¼ cup powdered erythritol
2 tbsp heavy cream
½ tsp vanilla extract
Instructions
- Preheat & Prep
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
- Make the Dough
In a large bowl, mix almond flour, coconut flour, sweetener, baking powder, and salt.
Cut in cold butter using a fork or pastry cutter until crumbly.
In another bowl, whisk eggs, vanilla, and cream.
Add the wet ingredients to the dry ingredients and mix until a thick dough forms.
Gently fold in blueberries.
- Shape the Scones
On the prepared baking sheet, form the dough into a circle about 1 inch thick.
Cut into 8 wedges or shape into round biscuits like the photo.
Space them slightly apart.
- Bake
Bake for 18–22 minutes, until golden brown on the edges.
Let them cool for 10–15 minutes before glazing.
- Make the Glaze
In a small bowl, whisk erythritol, cream, and vanilla until smooth.
Drizzle or brush glaze over the warm scones.
Enjoy