Pioneer Woman Blueberry Scone Recipe

Blueberry Scones with Vanilla Icing The Pioneer Woman

WebMar 26, 2021 · Step 6 Transfer the scones to the baking sheet and brush with heavy cream. Bake, rotating the pan once, until the scones are …

Rating: 5/5(3)
1. For the scones: Preheat the oven to 425˚.
2. Line a baking sheet with parchment paper.
3. Grate the frozen butter on the large holes of a box grater into a bowl.
4. Return to the freezer until ready to use.

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Keto Scones Just 3 grams carbs! The Big Man's World

WebFeb 3, 2021 · Using a sharp knife, cut 8-10 triangles. Place the scones onto the lined sheet. Brush the tops with the egg white and sprinkle the …

1. Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
2. In a large mixing bowl, add your coconut flour, almond flour, 3 tablespoons of sweetener, and baking powder, and mix well. In a separate bowl, whisk together the heavy cream, coconut oil, one egg, and one egg yolk, vanilla extract, until combined. Gently fold through the dry ingredients into the wet ingredients until combined. Fold through the blueberries. Gently knead the dough until mostly smooth.
3. Lightly dust a flat surface with almond flour. Transfer the dough onto it and gently knead into a ball. If the dough is too sticky, add a little extra almond flour. If the dough is too thick, add some heavy cream or milk. Press down and flatten into a thick disk. Using a sharp knife, cut 8-10 triangles.
4. Place the scones onto the lined sheet. Brush the tops with the egg white and sprinkle the remaining tablespoon of granulated sweetener over the top. Bake for 20-25 minutes, or until golden around the edges.

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