Post by Claire79 on Mar 20, 2013 2:03:37 GMT -5
After discovering how to make decadent traditional Cornish Clotted Cream as a treat for my dear old Cornish Dad, I wanted to find some scones that would fit the THM plan. After trying (and failing) a couple of recipes I found on line, I tweaked the many options I had read and came up with my own. Now that I've had success, I thought I'd share it with you all so you can treat yourself S style!
This recipe will make 9 scones.
1 1/2 Cup Blanched Almond Flour (must be blanched to stay light and crumbly after baking)
1 1/2 tsp baking powder
1/8 cup of coconut oil (I used expellar pressed as I was looking to avoid the coconut flavour in these, but you could use raw virgin coconut oil and boost the superfoodieness)
2 shakes of NuNaturals Pure White Stevia Extract Powder (or sweeten to your taste)
1/2 tsp vanilla essence
1 egg
1/3 Cup frozen blueberries (optional)
In a large bowl combine almond meal and baking powder.
In a separate small bowl, combine oil, egg, vanilla and sweetner; blend using a fork until combined (using a cold egg may make your coconut oil harden, so best to use an egg that is at room temperature - mine hardened a little but didn't cause any problems to the end result)
Add wet ingredients to dry along with the blueberries and combine gently using a butter knife.
It is important NOT to mix this mixture well, you just want the ingredients to come together, then STOP!!
Put a little Almond meal on your benchtop and dump the mixture onto it. Gently press out until the mix is approximately 1 inch thick. Cut with a small cookie cutter and place on baking tray covered with parchment paper.
Bake at 150-170 degrees celcius (300-350F) for 30-45 mins or until lightly browned.
You can omit the blueberries and enjoy with your favourite Slim Belly Jelly if you prefer.
(I recommend staying away from Clotted Cream if you, like me, have addictive tendencies...so out of kindness, I have not posted the recipe here. It doesn't really go with these scones very well )
This recipe will make 9 scones.
1 1/2 Cup Blanched Almond Flour (must be blanched to stay light and crumbly after baking)
1 1/2 tsp baking powder
1/8 cup of coconut oil (I used expellar pressed as I was looking to avoid the coconut flavour in these, but you could use raw virgin coconut oil and boost the superfoodieness)
2 shakes of NuNaturals Pure White Stevia Extract Powder (or sweeten to your taste)
1/2 tsp vanilla essence
1 egg
1/3 Cup frozen blueberries (optional)
In a large bowl combine almond meal and baking powder.
In a separate small bowl, combine oil, egg, vanilla and sweetner; blend using a fork until combined (using a cold egg may make your coconut oil harden, so best to use an egg that is at room temperature - mine hardened a little but didn't cause any problems to the end result)
Add wet ingredients to dry along with the blueberries and combine gently using a butter knife.
It is important NOT to mix this mixture well, you just want the ingredients to come together, then STOP!!
Put a little Almond meal on your benchtop and dump the mixture onto it. Gently press out until the mix is approximately 1 inch thick. Cut with a small cookie cutter and place on baking tray covered with parchment paper.
Bake at 150-170 degrees celcius (300-350F) for 30-45 mins or until lightly browned.
You can omit the blueberries and enjoy with your favourite Slim Belly Jelly if you prefer.
(I recommend staying away from Clotted Cream if you, like me, have addictive tendencies...so out of kindness, I have not posted the recipe here. It doesn't really go with these scones very well )