These scones make a high-protein, nutrient-dense breakfast, dessert, or snack. Finally after 6 trials, I discovered how to make them irresistibly soft and moist. I found that frozen butter gives them a flaky texture and authentic old-world flavor. It helps to chill the shortening and cut it into the dry ingredients, to create little pockets of deliciousness. I suggest organic butter, or you can use coconut oil, chilled or frozen. Almond flour is high in protein, calcium, and vitamin E. Finely ground almond flour is important for this recipe. Almond meal is more coarse, will make the scones denser, and they won’t rise as well. Find finely ground almond flour online from Honeyville, Lucy’s Kitchen Shop, or JK Gourmet.
My first trial scones spread out during baking instead of rising vertically. I wanted them to rise UP! So this time I used 3 1/2-inch English muffin rings to cut, and baked them in the rings. The ring keeps a round shape and help them to rise vertically. Find English Muffin Rings here. If you don’t have rings, no problem – they’ll spread out a bit, and still be delicious. I prefer organic butter, and do not use grass-fed butter as grass-fed cows are usually supplemented with GMO grains.
These scones are super-low in carbs, and they will not cause weight gain or blood sugar spike if you use the suggested non-glycemic sweetener. Yay! Freeze leftover scones in a BPA-free container for up to 3 months. To enjoy, defrost and reheat them in the oven about 15 minutes. A food processor and a blender make your work quick, but are not necessary. Makes 6 scrumptious scones.
The dough is cut and ready to bake in 3 1/2-inch English Muffin Rings.
OMG! They’re rising in the oven!
After baking, cool, remove the rings and enjoy!
- 3 large eggs (165 grams out of the shell)
- Zest of 2 oranges
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1/3 cup sweetener such as Just Like Sugar Table Top natural chicory root sweetener or your favorite sweetener.
- 1/2 teaspoon unprocessed salt
- 57 grams (1/4 cup if soft) coconut butter (If mixing by hand, soften briefly in the oven)
- 2 1/2 cups finely ground almond flour
- 1/4 cup arrowroot flour
- 2 teaspoons baking powder
- 100 grams frozen organic butter, coarsely cut into ¼-inch cubes
- 1 cup frozen cranberries
- 1/2 cup chopped pecans (optional), soaked and toasted if possible (See All About Nuts)
- Preheat oven to 350º F. Cover a baking tray with parchment paper.
- In any blender, place all the wet ingredients. Blend until smooth and pour into a large mixing bowl. You can also mix these by hand, if you soften the coconut butter briefly in the oven.
- In a food processor, add the almond flour, arrowroot, baking powder, and process well. Add the sliced frozen butter and process briefly until the butter chunks are about the size of dry split peas.
- Place the dry ingredients into the wet ingredients in the mixing bowl. Add the cranberries and pecans, if using.
- dump the dough onto a large piece of parchment paper floured with almond flour. Grease your hands with butter or coconut oil and press the dough flat and about 1-inch thick. Cut with 3 1/2-inch rings, and place the dough in the rings onto the baking tray.
- Bake about 25 minutes, or until golden brown. Allow to cool on a rack. Enjoy!