So, I enjoy reading Food & Wine magazine, because I like food, and in their November issue, there is a tiny feature on biscuits. Included is a recipe for scones. I’ve been staring at this recipe for a while now, thinking, “I’d love a scone – a scone sounds delicious.” It does sound delicious, right? So, with that in spirit, I decided to go ahead and make some low carb scones. The cranberry part came into play during the second test batch (these guys took some tinkering), as I was thinking about smother these in cranberry sauce and butter. It seemed like I could save myself a step later, but just making cranberry low carb scones. Mission accomplished.
I’m also pretty excited about these, because I’ve been trying to make as many low carb Thanksgiving recipes as possible this week to set myself up nicely for the actual day!
Some notes on baking Cranberry Low Carb Scones:
- These are made with this low carb cranberry sauce, but you could probably sub that for dried cranberries – they’re likely to be a lot higher in carbs, though!
- Could you leave out the cranberry sauce? Sure! I don’t see why not.
- If the 1/2 cup yogurt is a little steep in cals for you, potentially sour cream would work as well. It’s funny, because this is the opposite of what most people want to do with baking substitutions.
- These are not as dry and crumbly as traditional scones, but are darn delicious with a cup of tea or coffee, or even on their own.
- I only used 2 tbsp of Swerve, and they were at that stage where they’re just slightly sweet, but you could easily add a third if you want them a to be noticeably sweet
- Top your low carb scones with butter, and if you’re feeling decadent, slightly more cranberry sauce ;)
Ingredients
- 1/2 cup coconut flour
- 1/4 cup salted butter
- 1/2 cup greek yogurt
- 1/4 cup low carb cranberry sauce
- 2 eggs
- 2 tbsp Swerve
- 1 tsp cinnamon
- 1 tsp vanilla
Method
- Preheat oven to 350F.
- In a mixing bowl, combine cinnamon, Swerve and coconut flour.
- Cut butter into flour mixture with a pastry cutter or fork until the butter/flour mixture looks like crumbs and almost all of the flour is incorporated. Mix in vanilla, yogurt and cranberry sauce until thoroughly combined.
- Add in the eggs, one at a time, and mix until completely incorporated.
- Scoop onto a tray and bake for about 40 minutes, until the tops are just browning.
- Remove from the oven and let cool before eating!
