Scones usually depend on wheat flour and sugar, but this version gets the same breakfast-pastry format from almond flour, coconut flour, butter, and sugar-free maple syrup.
The recipe from Green and Keto makes six maple walnut scones with a reported 2 net carbs per serving. Mixing two low-carb flours is part of the approach: almond flour forms the base, while a smaller amount of coconut flour helps avoid the dense texture that almond flour can produce on its own.
Cold Butter Gets Worked Into the Flour
Instead of melting the butter, it is worked into the dry ingredients with fingertips, a pastry blender, or fork until the mixture resembles crumbs.
Eggs and sugar-free maple syrup are mixed separately before being added, with walnuts folded in last. Xanthan gum helps provide structure in the absence of gluten.
Give Coconut Flour 10 Minutes Before Shaping
Resting the dough for up to 10 minutes gives the coconut flour time to absorb liquid. This makes the soft, sticky mixture easier to shape without adding more flour.
The dough is patted directly onto parchment into a circle about 1 inch thick, then cut into six wedges. Wet fingertips can keep it from sticking to your hands.
After the wedges are separated, they bake until golden brown and can be finished with a sugar-free vanilla glaze.
The entire batch can be ready in less than 25 minutes, making the scones one of the faster ways to turn almond and coconut flour into a low-carb breakfast pastry.
