Keto Blueberry Scones

Instructions:

Keto Blueberry Scones

1. Pre-heat oven to 375 degrees
2. Grease with butter a 9-inch cast-iron skillet.
3. Melt the butter and set aside to cool.
4. Using an electric mixer combine the sugar substitute, melted butter and the eggs.
5. Add the sour cream and combine well.
6. Next add the dry ingredients (the almond flour, coconut flour, baking powder, and sea salt) then stir until fully combined.
7. Lastly, fold in the fresh or frozen blueberries. Note that if using frozen blueberries there is no need to defrost.
8. Spread the batter into a fully greased 9-inch cast-iron skillet. If you do not own a cast-iron skillet, grease a round 9-inch cake pan
9. Bake for 25-30 minutes or until an inserted toothpick comes out clean.
10. Store your keto blueberry scones in the refrigerator for up to 5 days or freeze for up to three weeks.

Keto Lemon Glaze

1. Combine the confectioners sugar substitute with the 2 tablespoons of lemon juice and l1/2 teaspoon of lemon extract.
2. Then add 1 to 2 tablespoon of heavy whipping cream to thin the glaze. Start with 1 tablespoon of cream and more if needed.
3. Drizzle the top of the fully cooled keto blueberry scones and allow the glaze to set before eating.