For the glaze: ground 1/4 cup blueberries and mix with 1 cup Low carb powdered sugar, and 1 tablespoon of non dairy milk.
- 1 1/2 cup Extra White Gold Keto Bread & Pizza Mix
- 1/3 cup coconut flour
- 1/3 cup granulated sweetener of choice erythritol or monk fruit sweetener, divided
- 1 1/2 teaspoon baking powder
- 1/3 cup heavy cream or milk of choice
- 3 tablespoon butter, melted
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup blueberries fresh or frozen
- 1 tablespoon lemon zest
How To Make:
Preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, add Extra White Gold Keto Bread mix, coconut flour, 3 tablespoons of sweetener, and baking powder, and mix well. In a separate bowl, whisk together the heavy cream, butter, one large egg, and one egg yolk, vanilla extract, and lemon zest until combined. Mix the dry ingredients into the wet ingredients until combined. Add blueberries. Gently knead the dough until mostly smooth.
Lightly dust a flat surface with flour. Transfer the dough onto it and gently knead into a ball. If the dough is too sticky, add a little flour. If the dough is too thick, add some heavy cream or milk. Press down and flatten into a thick disk. Using a sharp knife, cut 8-10 triangles.
Place the scones onto the lined sheet. Brush the tops with the egg white or milk and sprinkle the remaining tablespoon of granulated sweetener over the top. Bake for 20-25 minutes, or until golden around the edges.
Remove from the oven and let cool completely.