Recipe made 56 scones (tripled the original recipe found HERE). I am not sure if it is because I tripled it
that they came out really soft, but when I think of a scone, I think of them
being a little drier. This boggled my mind because of the amount of coconut
flour in them which I find always dries things out. Oh well, lesson learned I
will bake them a little longer next time… and I don’t think there was one
complaint about them at the gym…
I did also have to pry them out of Hubs’ hands to take them
there… he was happy to have the first taste fresh out of the oven!
I logged it as written below into my fitness pal and got the
following facts: 58 Calories, 1g Carb, 2g Fat, 1g Protein
What You Need:
9 Eggs
Zest from 3 Lemons
3/4 C Lemon Juice (I squeezed the lemons I zested and than
one more)
3/4 C Coconut Milk
1 1/2 Tsp Vanilla
3/4 C Raw Honey
1 1/2 C Coconut Flour
1 1/2 C Arrow Root Powder
3/4 Tsp Baking Soda
1 1/2 Tsp Cream of Tartar
3/4 Tsp Salt
18 oz Fresh Blueberries
What You Do:
- Preheat Oven to 350
- Mix eggs and wet ingredients in large bowl
- Add dry ingredients (I put it all through the sifter and
added it slowly to the wet batter)
- The batter should be pretty thick, if its not, let it
stand for a few minutes and let it thicken a bit
- Fold in blueberries
- Spoon (with heaping tablespoon) scones onto parchment
lined sheets
- Bake for about 15-18 minutes
- Remove from cookie sheet and cool
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