Low-Carb Strawberry and Coconut Scones

Step 1

Weigh out the strawberries and chop them up into pieces. Set aside for later.

Step 2

In large bowl mix 6 tablespoons of coconut flour, linseeds, baking powder and salt. Set aside.

Step 3

In a small bowl mix cream, eggs, and vanilla with a fork until all combined. Set aside.

Step 4

Cut the cold butter into small cubes and work it into the coconut flour mixture using hands or a pastry blender until it has a sticky, fine texture.

Step 5

Slowly add your liquid egg and cream mixture and mix in with a fork until dough is produced. Save a little bit of the cream mixture for glazing later. A tablespoon should do.

Step 6

Add 2 extra tablespoons of coconut flour and mix until it thickens into a dough. Let it sit for a few moments, and it will thicken as the coconut flour absorbs the liquid.

Step 7

Mix the strawberries into the dough evenly.

Step 8

Put the mixture in the freezer for 20 minutes.

Step 9

Take the cold mixture out of the freezer and make ten small dough balls in your hands. Flatten them slightly and place them on a parchment paper lined baking sheet (to make a scone shape) and then put the tray in the freezer for another 20 minutes.  To ensure they stay cold, do this process quickly.

Step 10

Preheat oven to 425 °F (218 °C) while you wait.

Step 11

Take the scones out of the freezer and brush each one with the remaining cream/egg mixture to glaze them.

Step 12

Bake for 15-20 minutes.

Step 13

Take out of the oven and let cool on a tray.

Adapted from: http://ift.tt/2iWqNw1

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