Breakfast of Champion Recipe Series

These keto scones are easy to make, vegan, and gluten-free. I love that they only have four ingredients and pair perfectly with cup of coffee on the go or to savor on a slow morning while reading the newspaper. Hidden within their crusty exterior are the gems of fat and protein. Plus you can freeze them for up to 2 months, so they’re ready for those weeks when the Sunday food prep didn’t happen.


Ingredients

  • 2 cups + 2 Tbs fine almond flour 

  • 3 Tbs  tapioca flour - or more almond flour 

  • 1/4 cup  buttery coconut oil - or any neutral oil 

  • 1/4 cup granulated monkfruit - (or coconut sugar for non-keto)

    + more for sprinkling 


Directions

  • Preheat oven to 350. Line a baking sheet with parchment. 

  • Combine dry ingredients in a large mixing bowl. 

  • Melt buttery coconut oil in a small bowl and whisk in water and vanilla. 

  • Pour wet over dry and mix well into a dough.  If too sticky, add 1 tsp almond flour. If too crumbly, add 1 tsp water. 

  • Place dough onto baking sheet and flatten into a 8-inch disc. 

  • Use a pizza cutter to slice 6 or 8 wedges (depending on how big you want them).  

  • Separate scones 1-2" apart using a spatula. 

  • Bake in the center rack for about 20-22 minutes until the edges are lightly golden and the top is firm. 

  • Immediately sprinkle with 1-2 tsp  monkfruit  for the "sugar" coating. Enjoy warm with a smear of  buttery coconut oil  and/or jam! 

To Store 

Keep in an airtight container at room temp for 5 days. May be frozen for 2 months. 


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