Breakfast of Champion Recipe Series
These keto scones are easy to make, vegan, and gluten-free. I love that they only have four ingredients and pair perfectly with cup of coffee on the go or to savor on a slow morning while reading the newspaper. Hidden within their crusty exterior are the gems of fat and protein. Plus you can freeze them for up to 2 months, so they’re ready for those weeks when the Sunday food prep didn’t happen.
Ingredients
2 cups + 2 Tbs fine almond flour
3 Tbs tapioca flour - or more almond flour
1/4 cup buttery coconut oil - or any neutral oil
1/4 cup granulated monkfruit - (or coconut sugar for non-keto)
+ more for sprinkling
Directions
Preheat oven to 350. Line a baking sheet with parchment.
Combine dry ingredients in a large mixing bowl.
Melt buttery coconut oil in a small bowl and whisk in water and vanilla.
Pour wet over dry and mix well into a dough. If too sticky, add 1 tsp almond flour. If too crumbly, add 1 tsp water.
Place dough onto baking sheet and flatten into a 8-inch disc.
Use a pizza cutter to slice 6 or 8 wedges (depending on how big you want them).
Separate scones 1-2" apart using a spatula.
Bake in the center rack for about 20-22 minutes until the edges are lightly golden and the top is firm.
Immediately sprinkle with 1-2 tsp monkfruit for the "sugar" coating. Enjoy warm with a smear of buttery coconut oil and/or jam!
To Store
Keep in an airtight container at room temp for 5 days. May be frozen for 2 months.