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.
Servings 4 servings
Calories 376kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 376kcal | Carbohydrates: 30g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 184mg | Potassium: 81mg | Fiber: 9g | Sugar: 11g | Vitamin A: 525IU | Vitamin C: 1.7mg | Calcium: 69mg | Iron: 1.4mg