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
- 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
- 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.
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)