These delicious low carb scones make a lovely addition to breakfast or brunch. The fact that they’re a batter drop scone makes them even easier to prepare than regular scones that require that you roll out the dough. I used a large cookie scoop (or you can use an ice cream scoop) to create the perfectly round shape. They call for unsweetened dried cranberries, which can be hard to find. I make my own every fall when fresh cranberries are available and they keep well stored in the refrigerator for the remainder of the year. (Click here for the recipe I recommend.) These scones freeze well, making them easy to thaw and reheat in the oven whenever you have the desire to serve high tea in the afternoon!
Low Carb Cranberry Pecan Drop Scones
Makes 12 servings
1/4 cup coconut flour
1 3/4 cups almond flour
1/3 cup granulated erythritol (I used LaKanto Monkfruit sweetener)
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1/3 cup unsweetened dried cranberries, chopped
1/4 cup chopped pecans
1/2 cup sour cream
3 eggs, lightly beaten
2 tablespoons refined coconut oil, melted (or avocado oil)
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining with parchment paper; set aside.
2. In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum and salt until no lumps remain. Stir in the chopped unsweetened cranberries and pecans. Add the remaining ingredients and beat until well combined and a thick batter forms.
3. Using a large cookie scoop (about 1/4 cup), drop batter onto the prepared baking sheet, leaving at least 1-inch between scones. Flatten slightly with wet fingers so the tops are not rounded. Bake in the preheated oven for 25-27 minutes until firm to the touch and the scones are lightly browned.
4. Remove from oven and allow the scones to cool on the pan for a few minutes before transferring to a wire rack to cool completely. Serve with Devonshire clotted cream or room temperature butter.
5. The cooled scones can be stored in an airtight container at room temperature for 3-4 days or wrapped well with plastic wrap and frozen for 2 months. Thaw to room temperature before reheating at 350 degrees for about 6 minutes or until warmed through.
Nutritional Information per scone: 177 calories, 7 g carbohydrate (3.4 g dietary fiber, 0.9 g sugars), 15.4 g total fat (4.6 g saturated fat, 0 g trans fat), 51 mg cholesterol, 147 mg sodium, 111.5 mg calcium, 160 mg potassium, 1 mg iron, 5.9 g protein. Net carbs per scone: 3.6 grams
Photos and recipe by Kathy Sheehan, copyright 2019
All rights reserved. Please do not duplicate without the author’s permission.