T1's Orange - Blackberry Blue Scones

Serves 12 • prep: 20 minutes • cook: 25 - 35 minutes

Each serving: roughly 5g in carbs

Dry Ingredients

• ½ Teaspoon Baking Powder
• 2 cups or 8oz. or 228g of Almond Flour

• ⅓ Cup Natural Erythritol
• ¼ Sea Salt 

Wet Ingredients

• ½ Teaspoon Vanilla Extract
• ¼ Groovy Food organic cooking spray virgin coconut oil

• 2 Tablespoon Fresh Orange Zest

• 2 Medium Eggs
• 200 – 220 ml Tesco - Dairy Spray Cream 30% less fat

• 40g Blackberries
• 40g Blueberries into ½ Cup
• Or vary to what you like!

• Mixing Bowl
• Measuring Jug 500ml
• Tea Spoon
• Tablespoon
• Kitchen Scales
• Whisk
• 1 Sieve
• Silicon paper, Grease-proof paper, Parchment Paper
• Weighing scales
• 8-Piece 18/8 Stainless Steel Measuring Cup and Spoon Set
• Cooling Rack
• Spatula
• OXO Good Grips Julienne Peeler
• KitchenCraft Egg Rings, Set of 2, 8.5cm (3.5'')

• Preheat the oven to 350℉/180°C Line a baking tray with Grease-proof paper, Parchment Paper

• In a large mixing bowl, blend the Almond Flour, Erythritol, Baking powder, you can add sea salt but I don’t.

• In a separate 500ml, Measuring Jug whip together the two eggs, Orange Zest, Vanilla extract, with the virgin coconut oil with a whisk.

• Stir in the rest of the wet mixture into the dry mixture, Almond Flour, Erythritol, Baking powder, Vanilla Extract, Coconut Oil, Orange Zest, Eggs, blend in with Spatula and until uniform a dough together with a spoon.

• Add the Blackberries and Blueberries into the mixture and blend together and breaking the fruits up into bits.

• Now add the Whipped Cream to the dough and keep stirring until it comes more together.

• Place the Egg Rings onto the baking sheet and add the dough to it. Try to keep it to the thickness of the Egg Rings which was around 15cm thick and 8.5 cm wide.

• Bake for around 25-40 minutes or until golden brown.

Few images to let you see what these Scones did to my Glucose levels