Strawberry and Coconut Low Carb Scones This recipe is adapted from a baker's recipe, so the all processes need to be followed for it to work properly, but it yields some pretty fantastic results. Nutrition for a 19 g baked strawberry scone. My scones came out at 38g because I wanted them to look like a scone, so I estimate about 6 carbs per scone, but they are so full of proteins and fats, you probably won’t be able to eat more than one—especially if you fill it with butter or low/no sugar strawberry jam and whipped cream ^^. Preparation time: 10 mins Freezing time: 40 mins Cooking time: 15-20 mins Serving: 10 scones Carbs per scone: 6g Ingredients: 1/2 cup (57g) coconut flour, divided into 6 tbsp and 2 tbsp. 1 tbsp (10g) golden linseed (whole). 2 teaspoons (10g) baking powder. 1/4 teaspoon (1.5g) salt. 6 tablespoons (85g) refrigerated unsalted butter. Make sure the butter is hard and cold. 60g unsweetened strawberries. 3 large (150g) eggs. 1/3 cup (80g) heavy whipping cream. 1 teaspoon (4g) pure vanilla extract. Method: Weigh out the strawberries and chop them up into pieces. Set aside for later. In large bowl mix 6 tablespoons of coconut flour, linseeds, baking powder and salt. Set aside. In a small bowl mix cream, eggs, and vanilla with a fork until all combined. Set aside. Cut the cold butter into small cubes and work it into your coconut flour mixture using your hands or a pastry blender until you have a course meal texture. It’ll feel quite sticky. Slowly add your liquid egg and cream mixture and mix in with a fork until you have dough. Save a little bit of the cream mixture for glazing later. A tablespoon should do. Add your extra 2 tablespoons of coconut flour now and mix until it thickens into a dough. What you have should be looking like scone mix by now. Let it sit for a few moments, and it will thicken as the coconut flour absorbs the liquid. Mix the strawberries into the dough evenly. Put the mixture in the freezer for 20 minutes. Take the cold mixture out of the freezer and make ten small dough balls in your hands. Flatten them slightly as you 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. Try to do this process rather quickly because you will want them to stay cold. Preheat oven to 425F (218C) while you wait. Take the scones out of the freezer and brush each one with the remaining cream/egg mixture to glaze them. Bake for 15-20 minutes. Take out of the oven and let cool on a tray. These are to die for. They taste and look like a scone. They also fill you up for hours, so you really don't need more than one of these a day, and they're a great addition if you fancy a treat. You can adapt the recipe to suit what you like with different fruits. (Cherries, raspberries, sultanas, raisins etc.) Here's a photo of my finished scones: (Yes, I ate one before I took the photo ).