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Low-Carb Raspberry Thumbprint Scones (Starbucks Copycat)
Tender, crumbly, sweet, and filling, these scones are just the thing to keep you on your low-carb eating plan. If you remember the Starbucks thumbprint scones from a few years ago you have an idea of how these taste.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 376 kcal
Author Marye
3/4 cup coconut flour 1/2 cup almond flour 2 tablespoons xylitol 1/2 teaspoon xanthan gum 1/2 teaspoon baking powder salt a pinch 1/4 cup butter 1 egg beaten 2 tablespoons heavy cream more if needed 1/2 teaspoon vanilla 1 tablespoon hazelnut syrup torani sugar free 4 tablespoons raspberry jam walden farms 0 carb
Preheat the oven to 375F.
Blend the coconut flour, almond flour, xanthan gum, salt, and baking powder together in a food processor with a couple of quick pulses.
Blend in the butter until the mixture is crumbly.
Mix the beaten egg, syrup, vanilla, and 2 tablespoons of the cream.
Add the liquid ingredients mixture to the dry mixture and pulse a couple of times.
Dump the container out on to a piece of waxed paper and mold the dough into 4 scones about 1 inch thick.
If they seem to crumbly return them to the processor and add two more tablespoons of cream, pulsing a couple of times.
Put the scones on a cookie sheet.
Press down the center and add 1 tablespoon of the jam to each one.
Bake for 20 minutes.
Let cool at least 10 minutes before serving.
Calories: 376 kcal | Carbohydrates: 30 g | Protein: 7 g | Fat: 25 g | Saturated Fat: 13 g | Cholesterol: 81 mg | Sodium: 184 mg | Potassium: 81 mg | Fiber: 9 g | Sugar: 11 g | Vitamin A: 525 IU | Vitamin C: 1.7 mg | Calcium: 69 mg | Iron: 1.4 mg