Step 1
Weigh out the strawberries and chop them up into pieces. Set aside for later.
Step 2
In large bowl mix 6 tablespoons of coconut flour, linseeds, baking powder and salt. Set aside.
Step 3
In a small bowl mix cream, eggs, and vanilla with a fork until all combined. Set aside.
Step 4
Cut the cold butter into small cubes and work it into the coconut flour mixture using hands or a pastry blender until it has a sticky, fine texture.
Step 5
Slowly add your liquid egg and cream mixture and mix in with a fork until dough is produced. Save a little bit of the cream mixture for glazing later. A tablespoon should do.
Step 6
Add 2 extra tablespoons of coconut flour and mix until it thickens into a dough. Let it sit for a few moments, and it will thicken as the coconut flour absorbs the liquid.
Step 7
Mix the strawberries into the dough evenly.
Step 8
Put the mixture in the freezer for 20 minutes.
Step 9
Take the cold mixture out of the freezer and make ten small dough balls in your hands. Flatten them slightly and place them on a parchment paper lined baking sheet (to make a scone shape) and then put the tray in the freezer for another 20 minutes. To ensure they stay cold, do this process quickly.
Step 10
Preheat oven to 425 °F (218 °C) while you wait.
Step 11
Take the scones out of the freezer and brush each one with the remaining cream/egg mixture to glaze them.
Step 12
Bake for 15-20 minutes.
Step 13
Take out of the oven and let cool on a tray.
Adapted from: http://ift.tt/2iWqNw1
The post Low-Carb Strawberry and Coconut Scones appeared first on Lifehack.
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