Low Carb Apricot Scones
Indulge in the perfect balance of sweetness and wholesome comfort with these Low Carb Apricot Scones, a delightful twist on a classic favorite. Made with almond and coconut flours, these scones are soft, crumbly, and completely gluten-free, perfect for those following a low-carb or keto lifestyle. The natural sweetness of chopped dried apricots pairs beautifully with the buttery richness and subtle hints of vanilla, while granulated erythritol keeps the sugar content to a minimum. With just 15 minutes of prep time, these golden-baked scones are ready in no time, making them a quick and easy treat for breakfast, brunch, or an afternoon snack. Whether served warm with a dollop of cream or enjoyed on their own, these scones are sure to satisfy your cravings without derailing your healthy-eating goals.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 cup Granulated erythritol
- 0.25 cup Unsalted butter, cold and cubed
- 0.25 cup Heavy cream
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Dried apricots, chopped
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, granulated erythritol, and salt. Stir well to evenly distribute the dry ingredients.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, beat together the heavy cream, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, and gently fold together until a dough begins to form.
Fold in the chopped dried apricots until evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. The diameter should be approximately 6 inches.
Using a sharp knife, cut the dough circle into 8 even wedges.
Place the scone wedges onto the prepared baking sheet, leaving space between each piece for expansion during baking.
Bake in the preheated oven for 20-25 minutes, or until the scones are golden brown on the edges and firm to the touch.
Allow the scones to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to three days.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 55.1 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 492 mg | 38% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
