1 cup almond flour
1/2 cup heavy cream
2 tablespoons melted butter
1/3 cup sweetening equivalency*
1/4 teaspoon baking soda
1 teaspoon lemon extract
1/4 teaspoon salt
1/2 cup blueberries
Spritz muffin-top pan with non-stick spray. Mix together everything but the blueberries. Once batter is thoroughly mixed, delicately fold in the blueberries. Alternatively, if you are using frozen blueberries, you can sprinkle the scones with the blueberries after pouring the batter in the pan to prevent turning your batter purple.
Divide batter between the cups of your tin. Bake in preheated oven at 350° for 15 minutes, or until a toothpick inserted near the middle (not into a blueberry!) comes out clean. Serve warm or cold. Tastes great topped with lemon whipped cream! Makes 6-8 scones.
*I used 15 drops of EZ Sweetz.
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