Best Paleo Low Carb Scones
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Recipe type: Dessert
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Cook time: 
Total time: 
Serves: 8 large
 
Paleo low carb scones, crispy on the outside, moist inside. I developed this recipe for Bulletproof (not a sponsored post, thanks Bulletproof for the ingredients for this recipe!). The perfect balance of paleo flours makes these scones just like traditional ones, you will love the texture! I love baking with Lakanto Sweetener to create low carb pastries.
Ingredients
  • 1 ½ cups blanched almond flour (165 gr)
  • ½ cup coconut flour (47 gr)
  • ½ cup arrowroot flour (60 gr)
  • ¼ - ⅓ cup Lakanto Classic sweetener (depends on how sweet you want them, I used ¼ cup)
  • ½ cup Bulletproof ghee, cold, in pieces (sub for ¼ cup refined coconut oil + ¼ cup palm shortening for a vegan option)
  • ½ - ⅔ cup coconut yogurt such as Coyo brand as needed (or sub for cold coconut cream from a can/ thick part only)
  • 2 tablespoons organic flax seeds freshly ground (grind these in a coffee grinder) we don’t recommend you buy flax meal it’s not Bulletproof friendly, you can substitute for the same amount of Bulletproof Collagen!
  • 1 tablespoon aluminum and gluten free baking powder such as Rumford (at high altitude use ½ tablespoon)
  • 2 teaspoons vanilla extract or 1 teaspoon vanilla paste
  • 1 teaspoon fine sea salt
  • ½ cup currants or Bulletproof chocolate chopped into chunks or blueberries or cranberries
  • Zest of 1 Meyer lemon
Method
  1. Preheat oven to 350 F/ 170 C.
  2. In your food processor (I used my Thermomix) incorporate the flours, sweetener, lemon zest, and dry ingredients. Then add cold ghee and process until crumbly (check that your butter looks like lentils) remove mixture from food processor and put into a large bowl: add currants and add the coconut yogurt (small amount first) combine just until integrated. Don’t over mix.
  3. Line a baking tray with Silpat or Silpain or parchment paper. Put the dough onto the baking tray and form into a round ball, press down to form a 2″ high round loaf. Cut into 8 slices and shape nicely formed triangles: freeze for 30 mins, brush with extra coconut cream, then bake in a preheated oven at 350 F for 5 minutes until golden brown. Lower temperature to 340 F until baked through (they must be crunchy on the surface and moist inside) total temperature takes about 20 min.
  4. Notes: you can make ½ recipe just use half all the ingredients.
Nutrition Information
Serving size: 8
Recipe by Vanessa Musi at https://vanessamusi.com/best-paleo-low-carb-scones-ever/