Sugar Free Blueberry Scones Food

SUGAR-FREE BLUEBERRY SCONES

Steps:

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• In a large bowl, mix together the coconut flour, baking soda, salt, and cinnamon.
• In a medium-sized bowl, whisk together the eggs. Add the coconut milk, butter, Greek yogurt, vanilla extract, and liquid stevia.
• In another bowl, whisk the egg white to a frothy consistency. (The egg white should be mostly foam and have hardly any liquid at the bottom of the bowl.) Set aside.
• Add the wet ingredients to the dry ingredients and stir until it forms a thick, sticky, slightly wet dough.
• Fold the blueberries into the batter until the berries are distributed more or less evenly throughout. Scoop the beaten egg white into the large bowl. Using a spatula, fold the egg gently into the dough.
• Scoop 2 heaping tablespoons per scone onto the baking sheet. Bake for 26 minutes, then rotating the baking sheet halfway through to ensure even cooking.

DIABETIC BLUEBERRY SCONES

Steps:

• Adjust rack to center of oven, and heat to 400 degrees.
• In a large bowl, sift together flours, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in margarine until the largest pieces are the size of small peas.
• Stir in blueberries and zest.
• Using a fork, whisk together milk and egg in a liquid measuring cup.
• Make a well in the center of dry ingredients and pour in cream mixture.
• Stir lightly with fork just until dough in lightly mixed, a small amount of dry flour remaining is fine.
• Turn out onto a lightly floured surface, and press/pat into an 8-10 circle.
• Using a sharp knife, cut into eight wedges.
• Transfer to baking sheet lightly sprayed with Pam.
• Brush tops with some egg white and sprinkle with Splenda if desired.
• Bake until golden brown, 25 to 30 minutes.
• Transfer scones from baking sheet to wire racks to cool.