Ingredients:

  • ½ cup (65 grams) Coconut Flour
  • 1 Tbsp (15 grams) Baking Powder, must be fresh
  • ¼ tsp (1 gram) Fine Sea Salt
  • ¼ cup (50 grams) Granulated Sugar (or low-carb sweetener)
  • ½ cup (113 grams) Unsalted Butter, very cold and cubed
  • 1 Tbsp (6 grams) Lemon Zest (from 2 medium lemons)
  • 4 Large Eggs, room temperature is crucial
  • 1 tsp (5 ml) Vanilla Extract
  • ¼ cup (60 ml) Heavy Cream (or full-fat milk)
  • ½ cup (75 grams) Fresh or Frozen Blueberries
  • Optional Glaze:
  • ½ cup Powdered Sugar
  • 2 Tbsp fresh Lemon Juice

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: In a large bowl, whisk together the precisely measured coconut flour, baking powder, salt, and sugar (or sweetener).
  3. Cut in the Butter: Add the cold, cubed butter and the lemon zest to the dry mix. Use a pastry blender or your fingertips to quickly cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Work quickly to keep the butter cold.
  4. Combine Wet Ingredients: In a separate, medium bowl, lightly whisk the 4 room-temperature eggs, heavy cream, and vanilla extract until just combined.
  5. Mix Dough: Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined—the dough will be very wet and sticky initially. Do not overmix.
  6. Fold in Berries: Gently fold in the blueberries until evenly distributed.
  7. Shape and Chill: Place the dough onto the prepared baking sheet. Using wet hands or a spatula, quickly shape the dough into a 7-inch (18 cm) round disc, about 1.5 inches (4 cm) thick. Place the baking sheet in the freezer for 15 minutes. This chilling step is vital for structure.
  8. Cut and Prepare for Bake: Remove the disc from the freezer and use a sharp knife or bench scraper to cut the circle into 8 equal wedges. Separate the wedges slightly. Optional: Brush the tops lightly with a whisked egg or a splash of cream for a golden finish.
  9. Bake: Place the scones in the preheated oven. Bake for 18–20 minutes, rotating the pan halfway through, until puffed, light golden brown, and sounding hollow when tapped.
  10. Cool: Transfer the scones to a wire rack to cool completely.
  11. Prepare Glaze (Optional): Whisk the powdered sugar and lemon juice until smooth and thick. Drizzle the glaze over the cooled scones just before serving with clotted cream and jam.