|I used the scone/biscuit version and scooped onto cookie sheet to make these.The golden color came from fresh eggs!|
|Using a muffin pan. The original recipe has a muffin or cake like texture.|
I have been debating on what to call this recipe. Is it a scone? A muffin? A cupcake? A biscuit? They are not too sweet so it’s not like dessert but something with just enough sweetness to go with your morning coffee. I gave 2 different options that give you 2 slightly different textures. The original recipe is more like a muffin, cupcake texture while the other version produces a product closer to that of a biscuit or scone. So I have decided you can call it what you like depending on the type of baking pan and which version you use. I made some in a muffin pan, in a muffin top pan as well as scooped out on a cookie sheet and called them biscuits or scones. They would be beautiful in a scone pan. Whatever you call them, they are great for a snack, for a quick breakfast or light dessert! Serve warm with butter, cream cheese or lightly sweetened whipped heavy cream and you’ve got yourself a treat! I was also impressed that after they cooled, the texture continued to change and become more muffin like, which I LOVE!!
|DO NOT BUY THESE…|
|FULL OF SUGAR (HFC)|
|BUY Freeze Dried Blueberries|
|NO added sugar, just blueberries.|
I just love blueberries!!! I used freeze dried blueberries for a couple of reasons. First of all, blueberries are not in season right now. I can’t wait till my mother-in-law’s bushes are loaded with fresh blueberries, it won’t be long! Also, if you use fresh blueberries in this recipe, you will have extra moisture which will make the scones mushy, which is what I am trying to avoid. If you use dehydrated blueberries, you are getting lots of fructose (sugar) and also added sugars such as high fructose corn syrup. So the best option is freeze dried. You get the blueberry taste without the added sugar and mushiness! These are the secret to these perfect blueberry muffins! Just be sure to add the freeze dried blueberries at the end or you will have blue batter. It won’t affect the taste but just not as pretty! If that happens, I am sure the kids will love the little Smurf Muffins.
|Regular recipe made in muffin top pan with
chopped pecans on top.
|Dairy Free version made in muffin top pan
topped with coconut. Moist but not gummy! Cake like texture.
As I mentioned, you can use a variety of pans for this recipe. The first batch I just used a standard ice cream scoop to measure out the batter and a standard muffin tin that I lubed with butter. I cooked them about 20-22 minutes. The next batch I used the same scoop but I used muffin top pan and only had to cook them 12-14 minutes. To make scones/biscuits, I scooped out the dough onto a cookie sheet and baked for around 20-22 minutes. Mini muffins would be a great option too!
I topped some with chopped nuts before going into oven and I liked the contrast in texture. For the dairy free version, I added some ground up unsweetened coconut flakes that I sweetened with just a bit with stevia. Next time I will try putting the flakes on top of scones before going in oven.
Also, you can add a little extra zest for more lemon flavor without the extra liquid from the juice. Taste the batter and adjust it to your sweetness level and lemon level! For me, these are the perfect amount of sweetness. I can’t wait to make these again with our fresh lemons in the fall!
Note for making Scones: Add an additional 2 tbsp of almond flour and 1 additional tablespoon of coconut flour to dry ingredients. Then scoop out onto cookie sheet and bake for about 20-22 minutes.
***Dairy free version: Use 1/3 cup coconut milk instead of sour cream and 2 tbsp of coconut oil instead of butter. The dairy free version taste just as good as the regular recipe! I did omit the lemon zest in the dairy free version.
Optional topping: Serve with Whipped Coconut milk sweetened slightly with stevia and vanilla.
Makes about 8 Muffins or Scones (See Note for Scones)
- 1 cup plus 2 tbsp. almond flour
- 2 tbsp. flax meal (or extra almond flour)
- 2 tbsp. coconut flour
- 1-1/2 tsp/ baking soda
- 1/2 tsp. Organic Trader Joe's Stevia or sweetener of choice, to taste
- 2 tbsp. melted butter (I use salted)
- 3 eggs, well beaten
- 1 -1/2 tsp. vanilla
- 1 tbsp. plus 1 tsp lemon juice
- Zest of one large lemon
- 1/3 cup sour cream or heavy cream
- 2/3 cup of freeze dried blueberries (or fresh blueberries)
- Optional: Chopped pecans or unsweetened coconut on top
Preheat oven to 350 degrees F. In a medium bowl, xix dry ingredients. Add wet ingredients (everything else except blueberries) and mix well. Taste for sweetness and for lemon flavor and adjust if needed (add a bit more stevia or zest). Gently fold in blueberries. Don't over mix or batter will be blue.
If using a muffin pan or cookie sheet, also portion out 8 muffins and bake around 20-25 minutes or until toothpick inserted in the center comes out clean.
- 1 Blueberry-Lemon Scone: About 6 carbs
- Starbucks Blueberry Scone: 65 grams carbs!!!