Afternoon Tea has always brought me great delight.
Sophia and I have been sharing in this wonderful tradition for years. When life gets hectic, there is nothing quite like slowing down and sipping a warm velvety tea from a pretty cup while snacking on dainty delights.
So, so good for the soul.
This week I made some wonderful scones I would like to share. I incorporated two of my favorite flavor accents this time of year, lavender and mint!
This was also the first time I made scones that were gluten free & lower carb.
I was worried about texture and taste but I was pleasantly surprised! They baked up and tasted just like regular scones.
Perfect for spring!
GF, Low Carb - Lavender Mint Cream Scones
2 cups almond flour*
1/2 cup coconut flour*
1/2 cup Stevia Brand Sugar Substitute
1/4 cold salted butter
2 tsp dried lavender
1 1/2 tsp finely chopped mint
1/2 cup + 2 T cold heavy whipping cream
1 large egg
1/2 tsp vanilla extract
1 recipe for Sugar Glaze - see below
Line rimmed baking sheet with parchment. Set aside
Turn oven on at 425 degrees
In medium bowl, whisk flours and sugar.
Using pastry blender, cut butter into flour mixture until coarse and crumbly
Add lavender and mint, stir well.
In small bowl combine 1/2 cup cream, egg, vanilla and whisk well.
Add cream mixture to flour mixture and stir well to combine
Bring dough together with hands
Add additional cream 1 T at a time until dough is uniform
Place dough on lightly floured surface and roll to 1/2 inch thick
Using 2 1/4 inch round cutters, cut 12 scones.
If you don't have a cutter just shape scones into round 1/2 inch thick discs
Place on parchment paper and brush w/ remaining cream.
Bake until edges are light golden brown approx 9-10 minutes
Remove scones to wire rack to cool.
Drizzle w/ Sugar Glaze if desired
Sugar Glaze: combine 1 cup powdered sugar to 4 T whole milk (we skipped this step opting for fewer calories, less sugar)
*If you don't want to make them gluten free, substitute 2 cups self rising flour
|THANKS MOM FOR MY NEW CUP!! LOVE LOVE LOVE!!|