Keto Cook Off - Scones 3 ways - Pizza Scones, Lemon Blueberry scones, Peanut butter chocolate chip scones
Okay, here we go! This weeks challenge was not ingredient based. More, it is dollar based. We need to keep each plate (or serving) to $7.00 or less. This challenge kind of scared me because I never calculate costs when I'm making recipes. So, this was a bit of a challenge for me, personally.
Last night I made an UH-MAZ-ZING bacon beef roll with a cheesy spinach and red pepper stuffing. That's my first entry for this challenge which I will post separately. Right now... we're here for the scones. So, scones you shall have!
I woke up this morning REALLY wanting something buttery and crumbly and comforting to go with my coffee. I looked in the fridge - and it came to me. Lemon Blueberry Scones! But... how??? How on great Keto planet can you make a low carb sugar free scone? Well... I have the answer. And it's FRICKIN' delicious.
What you'll need is:
1 Cup fine ground almond flour
2 Tbspn coconut flour
1/3 cup swerve or erythritol
1 tsp baking powder
Pinch of pink salt
1/8-1/4 cup heavy cream or half and half (start with 1/8 and increase if too dry)
1 large egg
3 Tbspn frozen butter that has been shredded/grated (this is important - make sure to freeze the butter, grate it, then put back in freezer until you're ready for it)
1 Tbspn lemon juice
1 tsp vanilla or lemon extract
1/2 cup blueberries (Fresh is best - not sure how frozen will affect the baking process)
Preheat oven to 350 degrees.
In a large bowl - add all ingredients except the blueberries. Mix with a fork. Gently fold in blueberries. The batter will be slightly crumbly, but sticky to the touch. This is fine. With your hands, form into a ball. Place on a parchment lined baking sheet. Press out into a circle about 1/2 inch thick. Cut like you would a pizza, making 8 sections. With a thin spatula or a butter knife - gently move the scones away from each other on the sheet so they have room between them to cook evenly. Bake for 20-25 minutes - or until golden brown. Allow to cool.
In a small bowl - mix 1/4 cup powdered swerve or erythritol with 1 tsp lemon juice, and 2-4 tbspn of heavy cream. Do 1 tbspn at a time until it makes a nice drizzle consistency. Put the drizzle in a baggie - snip one of the corners, and drizzle over the cooled scones.
I made this one more for my husband who loves Peanut butter anything - and of course, you can't have peanut butter without chocolate.
What you'll need is:
1 Cup fine ground almond flour
3 Tbspn coconut flour
1/3 cup swerve or erythritol
2 Tbspn PB2
2 Tbspn no sugar added Sun butter (or a lower carb peanut / nut butter if you prefer)
1 tsp baking powder
Pinch pink salt
1/8-1/4 cup heavy cream or half and half
1 large egg
3 Tbspn frozen grated butter
1 tsp vanilla extract
1/2 cup Lily's sugar free chocolate chips
Preheat oven to 350 degrees.
In a large bowl - add all ingredients and mix. If you find the batter is too loose to mold with your hands into a ball - add a little more coconut flour until it allows you to handle the dough. Form into a ball, and press down onto a parchment lined baking sheet into a circle 1/2" thick. Cut like you would a pizza, making 8 sections. With a thin spatula or butter knife - gently move the scones away from each other on the sheet so they have room between them to cook evenly Bake for 20-30 minutes - or until light golden brown. Allow to cool. Drizzle with additional melted lily's sugar free chocolate before serving. Would also be great with a small scoop of Halo Top ice cream on the side.
Now, this is my personal favorite... because I'm addicted to pizza, and anything that remotely reminds me of, or looks like pizza. Or smells like pizza. Or tastes like pizza. Pizza. Be pizza.
What you'll need is:
1 Cup fine ground almond flour
2 Tbspn coconut flour
1/4 tsp garlic powder, onion powder, pink salt, pepper, oregano
1 tsp red pepper flakes, and parsley
1 tsp baking powder
1/8 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese
24 slices pepperoni - chopped up
1 large egg
1/8-1/4 cup heavy cream or half and half
Preheat oven to 350 degrees.
In a large bowl - mix all ingredients. Form into a ball and put on a parchment lined baking sheet. Press out into a circle 1/2" thick. Cut like you would a pizza into 8 sections. With a thin spatula or knife - gently move the scones away from each other to allow room to breath while baking. Bake for 20-25 minutes or until golden brown. Optional: The last few minutes of baking - take melted butter that is mixed with minced garlic and parmesan cheese - bast the tops of the scones and allow to continue baking. Serve with a side of low carb marinara sauce. We use Mutti brand.
Enjoy!
Last night I made an UH-MAZ-ZING bacon beef roll with a cheesy spinach and red pepper stuffing. That's my first entry for this challenge which I will post separately. Right now... we're here for the scones. So, scones you shall have!
I woke up this morning REALLY wanting something buttery and crumbly and comforting to go with my coffee. I looked in the fridge - and it came to me. Lemon Blueberry Scones! But... how??? How on great Keto planet can you make a low carb sugar free scone? Well... I have the answer. And it's FRICKIN' delicious.
What you'll need is:
1 Cup fine ground almond flour
2 Tbspn coconut flour
1/3 cup swerve or erythritol
1 tsp baking powder
Pinch of pink salt
1/8-1/4 cup heavy cream or half and half (start with 1/8 and increase if too dry)
1 large egg
3 Tbspn frozen butter that has been shredded/grated (this is important - make sure to freeze the butter, grate it, then put back in freezer until you're ready for it)
1 Tbspn lemon juice
1 tsp vanilla or lemon extract
1/2 cup blueberries (Fresh is best - not sure how frozen will affect the baking process)
Preheat oven to 350 degrees.
In a large bowl - add all ingredients except the blueberries. Mix with a fork. Gently fold in blueberries. The batter will be slightly crumbly, but sticky to the touch. This is fine. With your hands, form into a ball. Place on a parchment lined baking sheet. Press out into a circle about 1/2 inch thick. Cut like you would a pizza, making 8 sections. With a thin spatula or a butter knife - gently move the scones away from each other on the sheet so they have room between them to cook evenly. Bake for 20-25 minutes - or until golden brown. Allow to cool.
In a small bowl - mix 1/4 cup powdered swerve or erythritol with 1 tsp lemon juice, and 2-4 tbspn of heavy cream. Do 1 tbspn at a time until it makes a nice drizzle consistency. Put the drizzle in a baggie - snip one of the corners, and drizzle over the cooled scones.
I made this one more for my husband who loves Peanut butter anything - and of course, you can't have peanut butter without chocolate.
What you'll need is:
1 Cup fine ground almond flour
3 Tbspn coconut flour
1/3 cup swerve or erythritol
2 Tbspn PB2
2 Tbspn no sugar added Sun butter (or a lower carb peanut / nut butter if you prefer)
1 tsp baking powder
Pinch pink salt
1/8-1/4 cup heavy cream or half and half
1 large egg
3 Tbspn frozen grated butter
1 tsp vanilla extract
1/2 cup Lily's sugar free chocolate chips
Preheat oven to 350 degrees.
In a large bowl - add all ingredients and mix. If you find the batter is too loose to mold with your hands into a ball - add a little more coconut flour until it allows you to handle the dough. Form into a ball, and press down onto a parchment lined baking sheet into a circle 1/2" thick. Cut like you would a pizza, making 8 sections. With a thin spatula or butter knife - gently move the scones away from each other on the sheet so they have room between them to cook evenly Bake for 20-30 minutes - or until light golden brown. Allow to cool. Drizzle with additional melted lily's sugar free chocolate before serving. Would also be great with a small scoop of Halo Top ice cream on the side.
Now, this is my personal favorite... because I'm addicted to pizza, and anything that remotely reminds me of, or looks like pizza. Or smells like pizza. Or tastes like pizza. Pizza. Be pizza.
What you'll need is:
1 Cup fine ground almond flour
2 Tbspn coconut flour
1/4 tsp garlic powder, onion powder, pink salt, pepper, oregano
1 tsp red pepper flakes, and parsley
1 tsp baking powder
1/8 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese
24 slices pepperoni - chopped up
1 large egg
1/8-1/4 cup heavy cream or half and half
Preheat oven to 350 degrees.
In a large bowl - mix all ingredients. Form into a ball and put on a parchment lined baking sheet. Press out into a circle 1/2" thick. Cut like you would a pizza into 8 sections. With a thin spatula or knife - gently move the scones away from each other to allow room to breath while baking. Bake for 20-25 minutes or until golden brown. Optional: The last few minutes of baking - take melted butter that is mixed with minced garlic and parmesan cheese - bast the tops of the scones and allow to continue baking. Serve with a side of low carb marinara sauce. We use Mutti brand.
Enjoy!
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