Coconut Flaxseed Scones - Original
Some of you have requested for a coconut flour version which I have actually been experimenting with. Unfortunately, using solely coconut flour did not yield the result that I was looking for but after several attempts, I added finely ground golden flaxseeds and they were awesome - soft, moist, buttery, flaky and delicious! At 1.7 g net carb each, it is a guiltfree and healthier option.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. In a big bowl, add the coconut flour, finely ground golden flaxseed, baking powder, salt and sweetener. Mix until well combined.
4. Add the cold butter and use your fingers to mash the butter into small pieces. Then switch to flattening those pieces of dough between your hands. The thin sheets of butter created will melt as the scones bake and it produces steam which pushes the flour around them and that's how we get the flaky layers.
5. Once the dough looks like crumbles then add the eggs, whipping cream and mix until well combined.
6. Pour dough onto a clean and floured surface. Coconut flour was used in the video.
7. Mould the dough into a rectangular shape then fold the two short ends. This is called laminating or creating layers for flakiness. Repeat the laminating process for another two times.
8. Shape the dough into 3/4" or 1" height.
9. Use a 2 1/2" pastry cutter to cut out the dough. After you have pressed the cutter into the dough, please DO NOT twist or turn the cutter as this will seal the sides and inhibit the rise of the dough.
10. Place the cut dough onto a baking tray lined with parchment paper.
11. Brush with 1 egg (beaten with fork).
12. Chill the tray of cut dough in the freezer for 5 mins or refrigerator for 15 mins. This is to prevent the butter from melting and leaking out during baking while the scones are not cooked yet.
13. Bake for about 18 to 20 mins or until golden brown.
14. These scones are best served on the day they are made.
15. They can be kept at room temperature for a few days provided you have a cool weather. They can also be refrigerated for 1 to 2 weeks and frozen for months.
16. They can be reheated in the oven.
[Total servings = 9]
NUTRITION INFO PER SERVING
Total carb = 4.7 g
Dietary fiber = 3.8 g
Net carb = 0.9 g
Calories = 169
Total Fat = 15.3 g
Protein = 5.4 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
