These scones are perfect for breakfast or as the base for strawberry shortcake! Topped with fresh berries and drizzled with cream, these sweet biscuits are a heavenly summertime treat the whole family will enjoy.
Low Carb Lemon Sour Cream Drop Scones
Makes 10 scones
1/4 cup coconut flour
1-3/4 cup almond flour
1/3 cup granulated erythritol
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1/3 cup sour cream
2 large eggs, lightly beaten
2 tablespoons butter, melted
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1/4 teaspoon lemon extract
1. Preheat the oven to 350 degrees Fahrenheit. Grease or line a large baking sheet with parchment paper and set aside.
2. In a large mixing bowl, whisk together the coconut flour, almond flour, erythritol, baking powder, xanthan gum and salt until no lumps remain. Add the sour cream, beaten eggs, melted butter, lemon juice, lemon zest and extract and stir vigorously until well combined and a thick batter forms.
3. Using a large cookie scoop (or ice cream scoop), drop the batter onto the prepared baking sheet. With wet fingers, level out the tops slightly so the biscuits are not rounded, but do not press down or flatten. Bake for 25 minutes or until the scones are firm to the touch and lightly browned.
4. Remove from the oven and cool on a wire rack. These can be stored in an airtight container at room temperature for 2-3 days or be frozen for up to 3 months. To serve from frozen, thaw first and reheat in a 300 degree oven for 5-8 minutes.
5. Serving suggestion: Serve with Devonshire Clotted Cream or room temperature butter. Or cool the scones completely, split in half lengthwise and top with fresh berries and cream.
Nutritional Information per scone (no topping): 175 calories, 6.7 g carbohydrate (3.3 g dietary fiber, 0.9 g sugars), 14.9 g total fat (3.8 g saturated fat, 0 g trans fat), 46 mg cholesterol, 136 mg sodium, 125 mg calcium, 171 mg potassium, 1 mg iron, 170 mg Vit A, 2 mg Vit C, 6.1 g protein. Net carbs per serving: 3.4 grams
Photo and recipe by Kathy Sheehan, copyright 2019
All rights reserved. Please do not duplicate without the author’s permission.