Today's healthy recipe is the result of a two-day collaborative effort between myself and my friend Kelsey. You see, I have never had a scone, at least not to my recollection, and apparently my friend adores them. So between the two of us, we came up with a recipe for drop scones that is pretty darn good.
It is my understanding that after checking out various methods, recipes and pictures, scones aren't universal. Some are soft, some are crusty and some are crumbly. These are a bit of all three. The recipe as written, does form a bit of a crust on the bottom and on the outside but remain soft on the inside with a slight crumb.
Feel free to experiment with different combinations of berries. In addition to the triple berry, I made a batch with wild blueberries and Kelsey played with raspberries and cranberries.
You can eat them fresh out of the oven, however, they will resemble more of a muffin top. Be patient and let them cool to room temperature to really enjoy them! Even better when paired with a cup of Bulletproof Coffee or my favorite, Vanilla Almond Black Tea.
One last thing, before I get to the recipe…I finally got a chance to use my new Silpat. If you've never heard of a Silpat before, basically, it is a non-stick, non-toxic mat that you place on your baking sheet instead of parchment paper. It worked beautifully! If you don't have a Silpat, I highly recommend one, otherwise line your baking sheet with an unbleached non-toxic parchment paper.
Check This Out!
Blueberry Scone from Starbuck's (source)
460 calories, 22 g fat, 61 g carbs, 2 g fiber, 7 g protein
Triple Berry Drop Scone from Healthy Living How To
135 calories, 10 g fat, 7 g carbs, 4 g fiber, 6 g protein
Ingredients
- 1 c. Almond Flour
- 2 Tbsp. Coconut Flour
- 1/4 c. Granulated Sweetener -- for sugar-free I recommend Birch Xylitol or Swerve
- 2 tsp. Aluminum-Free Baking Powder
- Pinch Celtic Sea Salt
- 2 Large Eggs
- 1 1/2 tsp. Vanilla Extract
- 1/2 c. Frozen Triple Berry Mix
Directions
- Preheat oven to 375 degrees F.
- Line baking sheet with Silpat or parchment paper.
- In medium mixing bowl, sift together almond flour, coconut flour, sweetener, baking powder and salt.
- In a separate bowl whisk together eggs and vanilla extract.
- Add eggs to flour and with spoon mix until batter forms.
- Fold in frozen berries.
- Drop six equal size mounds of scone batter onto baking sheet.
- Bake 15-18 minutes until light golden brown.
- Remove from oven and transfer to rack to cool.
- Enjoy!
Notes
Nutrition information per scone: 134 calories, 10 g fat, 7 g carbs, 4 g fiber, 3 g NET CARBS, 6 g protein (made with sugar-free Swerve)
Click +1 Below. What is your favorite scone?
As a big fan of scones, these look terrific. Thank you for the recipe. I bookmarked this!
I adore scones!!! That is one of the things I miss since I changed the way we eat. I can’t wait to try this recipe! Thank you!
Francie
Saw the recipe and just had to try them. They are very good and quite scone-esque! Nice texture. I added pecans to mine. Love your blog, great info and recipes. Have a lovely day!
Awesome!
This is completely off top but I just made your macaroons from LCAF vol 3 and they are amazing. Thank you for such a great recipe!!!! They made my day 🙂
Thanks Lisa!
Delicious, Vanessa! I made them when we got home from church, poured the batter into a 9″ silicone, round pan, then cut them into 8 pie shaped pieces. I remember my grandmother’s scones being that shape; she was from Scotland.
So glad you enjoyed them. My husband and I had a cranberry scone along with our bacon & eggs after church as well today! 😉
You are using frozen berries for your recipe correct?
forget it. 🙂
Just made these today to try because I have never had scones before. With that being said these turned out amazing! It is hard to only eat one! 🙂 I used xylitol and blueberries because that is what I had on hand. Think next time I will try adding cinnamon to the batter and then an icing/drizzle, yum!
I am getting together tonight with a friend from Scotland and she is making us some tea and scones. I think I am addicted now to scones! 🙂
Thank you for the recipe and have a blessed day!
Stephany
Glad you enjoyed them!
Can I substitute organic raw honey, stevia, or even maple syrup?
I always make my scones with a stick of butter! Afraid to try this with no butter!
Is there something that can be subbed for the granulated sweetener? My daughter can only have pure stevia extract, but I need to figure out how to sub for the bulk…whey protein powder? More almond meal? More coconut flour? Ground flax seed? What would you recommend? These look amazing!
You can try subbing with the equivalent in stevia extract.
What do you suggest to add if a person is allergic to eggs?
I have not tested this recipe with an egg substitute. Sorry.
Could I sub the almond flour? Any suggestion? My daughter can’t have any nut products.
This probably isn’t the recipe for your daughter then. Sorry.
love these just the way they are!! Love that you use xylitol in this recipe too!!