Description
Delight in these gluten-free scones made with juicy strawberries and tart rhubarb, perfect for a summer treat without added sugars.
Ingredients
Scale
- 1 1/8 cups Bob’s Red Mill almond flour
- 2 tbsp Isopure unflavored whey protein isolate
- 1/4 cup unsweetened finely shredded coconut
- 1 tbsp coconut flour
- 3 tbsp Wholesome allulose
- 1 1/2 tsp Rumford baking powder
- Pinch of fine sea salt
- 3 tbsp Kerrygold unsalted butter, very cold and cubed
- 1 large egg, cold
- 3 tbsp Fage 0% Greek yogurt, cold
- 1/2 tsp pure vanilla powder
- 1/2 cup fresh strawberries, cut into 1/2-inch pieces — patted completely dry
- 1/4 cup fresh rhubarb, cut into 1/4-inch pieces
- 1 tbsp Wholesome allulose (for filling)
- 1 tsp arrowroot powder
- 1 tbsp unsweetened finely shredded coconut (for topping)
- 1 tbsp Lakanto granular monk fruit (for dusting)
Instructions
- Begin by whisking together the almond flour, whey protein isolate, shredded coconut, coconut flour, allulose, baking powder, and salt in a mixing bowl until uniformly combined.
- Incorporate the cold butter into the dry mixture using a pastry cutter.
- Whisk the cold egg, Greek yogurt, and vanilla powder in a separate bowl until smooth and creamy.
- Fold the egg mixture into the dry ingredients until a shaggy dough forms.
- Toss the strawberries and rhubarb with allulose and arrowroot powder just before adding them to the dough.
- Carefully fold the fruit into the dough in two additions.
- Turn the dough onto a piece of parchment paper and shape it into a 6-inch circle that’s about 1 inch thick.
- Cut the circle into 8 equal wedges, ensuring they are separated by 1 1/2 to 2 inches on the baking sheet.
- Sprinkle the tops of each wedge with shredded coconut and dust them with Lakanto granulated monk fruit.
- Refrigerate the scones for 20 minutes.
- Preheat the oven to 350°F.
- Bake for 22 to 26 minutes, or until golden brown.
- Cool the scones on the baking sheet for 15 minutes before transferring to a wire rack for an additional 10 minutes.
Notes
Chill butter and yogurt for flakier scones. Experiment with substitute fruits and protein powders if desired.
Nutrition
- Serving Size: 1 scone
- Calories: 120
- Sugar: 1g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg