About
Who doesn’t like a scone? Scones are delicious for breakfast or mid-afternoon snack with a hot cup of coffee. I added chocolate chips to make these extra indulgent!
Ingredients
- 1 large raw egg
- ⅓ cup sour cream
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- 1 cup almond flour
- ½ cup whole ground flaxseed meal by bob's red mill
- 3 tablespoon coconut flour
- 6 tablespoon the ultimate icing sugar replacement by swerve
- 3 ½ teaspoon baking powder
- 1 teaspoon baking aids xanthan gum by bob's red mill
- ½ teaspoon coarse kosher salt by morton
- 8 tablespoon butter
- ¼ cup, whole pieces – regular chocolate chips, sugar free
Instructions
- Preheat an oven to 375 F. Line a baking tray with parchment paper. Add sour cream, egg, vinegar and vanilla extract to a bowl. Whisk to combine well. Set aside.
- Add the almond flour, flaxseed meal, coconut flour, xanthan gum, sweetener and baking powder to another bowl and whisk to combine.
- Cut the butter into small cubes and cut into the flour mixture with a biscuit cutter until the crumbs of butter are about the size of peas with some larger and some smaller.
- Add the chocolate chips and mix to combine.
- Combine the sour cream mixture with the butter mixture and mix until combined well using a spatula. Place dough on a parchment lined baking sheet. Level the scone dough into a 1” high round. Using a dough scraper or knife, cut the dough into 6 even pieces, separating them the best you can.
- Bake for 20-25 minutes or until the scones are a nice golden brown color. Let the scones cool completely on the tray. Dust with additional powdered erythritol. I use the confectioner’s sugar version for this!
Nutrition Facts
- Servings: 6
- Calories: 384.4kcal/1608.2kJ (per serving)
- Fat: 33.7g (per serving)
- Carbs: 23.7g (per serving)
- Protein: 8.3g (per serving)
