These taste like Strawberries and Cream with a hint of Coconut.
Makes 6 Scones
Preparation time: 10 minutes
Bake time: 13-14 minutes
Total time: 30 minutes
Ingredients:
2/3 Cup Coconut Flour
1/4 Cup Allulose
2 tsp. Baking Powder
1/4 tsp. Salt
6 Tbls. Butter, Salted and Cubed
2 Large Eggs
2 Tbls. Sour Cream
1/2 tsp. Vanilla Extract
1/3 Cup Strawberries, chopped into small pieces
Strawberry Glaze:
1 Tbl. Strawberry chopped fine, then muddled
2 tsps. Heavy Whipping Cream
1 Tbl. Powdered Erythritol, Sifted
Instructions:
1.) Preheat oven to 325• degrees. Place parchment paper on a cookie sheet.
2.) Mix dry ingredients into large bowl.
3.) Mix butter cubes into dry mixture until butter is in fine pieces.
4.) Mix wet ingredients until well combined, and add to dry ingredients mixed with butter. Mix until fully incorporated.
5.) Add strawberries and mix until combined. Split dough into six portions, and make into biscuit shapes, about an inch high. Try to make them even and flat.
6.) Bake for 13-14 minutes on middle rack of the oven. Let cool on cookie sheet and don’t move until cool.
7.) Make the glaze. In a small bowl take a tablespoon of chopped strawberry and muddle until juicy. Add 2 teaspoons of heavy whipping cream, to muddled strawberry, then sprinkle a tablespoon of powdered Erythritol into bowl and stir until well combined. Drizzle onto cooled scones.
Notes:
💙 Check Scones at the 13 minute mark mine took 14 minutes, but every oven is different.
💙 These keep covered on the counter for 2 days.
💙 The glaze is optional but it really adds to the flavor and makes them look a little better.
