Ultimate Scone Recipe (THM-S)


Family, Homemaking, recipes / Monday, March 25th, 2019

Are you ready for the ultimate scone recipe?  I’m so excited to share this recipe because I’ve attempted scones so many times and while they taste good, they really lacked that biscuit-like texture that makes a scone a scone.  This one is different!

 

 

First of all, I absolutely love how versatile this recipe is.  This is a cranberry/orange version, but the sky is the limit on the flavor combination possibilities! To keep this an S recipe, you can use any berry or nut in place of the cranberries – but stay away from other fruits (and dried fruits) to avoid a Crossover.  You could even make these without any add-ins as a delicious shortbread cookie!

What is a scone?  According to Webster’s Dictionary, scones originated in Scotland in the early 1500s. There is some debate as to the origin of the word “Skone”, some say it comes from the Dutch word ‘schoonbrot’, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned.  I totally thought they were a British thing!  All I know really is that I feel I need to not be in my pajamas while eating these.  Scones must be eaten while properly dressed, hair done, and maybe even a touch of make-up, right?  Do we use a fork or pick it up with our hands?  Can I dunk it in my tea or coffee?  I’m not used to such fancy-fare!

The THM Baking Blend in this recipe saves you a ton of calories, fat, and keeps these scones from being too dry.  It’s also very affordable for a healthy, low-carb gluten free flour blend!

The baobab boost powder in these gives them a nice super-food kick with a hint of creamsicle flavor and if you’ve had any of my sweet recipes in the past, you know that I love the sugar-like taste of THM Gentle Sweet.

But, what I am MOST excited about is the new THM extracts! I was blessed to be able to preview the new flavors and let me tell you, they do NOT disappoint.  Butter that tastes and smells like butter (not butterscotch!), apricot, peanut butter, chocolate, banana, and vanilla!  I have used them all in various ways and I’m tempted to just drink them from the bottle or use them as a perfume as they smell so good!  And I love that they are all natural!

I put some of my flavor combination ideas in the scone recipe notes section for you, but I’d love to hear what combo you’re excited to try.  This recipe is super easy to throw together and tastes so indulgent.  You absolutely MUST pour yourself a cup of tea or coffee to have alongside.  Each scone is about 200 calories, 19 grams of fat, 2 net carbs, with 6 grams of protein.  So, they make a great S afternoon snack or breakfast! If you want to add a bit more protein, consider a scoop of collagen in your tea or coffee.

My family and I are feeling so fancy enjoying our scones and tea this afternoon.  Pinkies up, mamas!

5 from 4 votes
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Ultimate Scone Recipe (THM-S)

Remember, this is an example recipe - OWN IT!  Use whatever kind of berry, nuts, or extracts that you like! 

Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Calories 207 kcal

Ingredients

Dry Ingredients

  • 1 cup Blanched Almond Flour
  • 1 cup THM Baking Blend
  • 2 Tbsp THM Baobab Boost Powder
  • 1/2 cup THM Gentle Sweet
  • 2 tsp Baking Powder
  • 1/2 tsp Mineral Salt

Wet Ingredients

  • 1/2 cup coconut oil (melted)
  • 2 eggs (large)
  • 1 tsp orange extract
  • 1/2 tsp vanilla extract

Add-ins

  • 1 cup cranberries (frozen is fine)

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet or stone with parchment paper. 

  2. Mix all the dry ingredients together in a large bowl.

  3. In a separate bowl whisk together the coconut oil, eggs, and extracts.

  4. Stir the wet ingredients into the dry ingredients until a soft dough forms.

  5. Gently stir in the cranberries. 

  6. Turn the dough out onto a large cutting mat and divide the dough into 5 even dough balls. Form each ball into a circle (I just use the palm of my hands... no need to get out a rolling pin) and then cut the circle in half making 2 half moon shapes. Repeat with the remaining dough balls. 

  7. Place all 10 half-moon shaped doughs on a baking sheet lined with parchment paper. Start checking on these after about 20 minutes.  Mine took 40 minutes, but I've heard some feedback from others that there's didn't need that long.

    Let cool and enjoy alongside a cup of tea or coffee (not optional!) 😀 

Recipe Notes

You can replace the cranberries with other berries or nuts of choice!  And replace the extracts here with other flavors too.  Here's some ideas for you! 

* Blueberries w/ lemon extract
* chocolate chips w/ chocolate extract
* pecans w/ maple extract
* strawberry w/ apricot extract
* raspberry w/ almond extract

Be creative and let me know what combo you love! 

Jessica is a Christian homeschooling mom of five and married to her knight in shining armor for over 20 years. She is a THM Certified Coach and loves to share her recipes while managing the huge THM online community. After a lifetime of unsuccessful dieting, she has lost over 100 pounds and found food freedom through Trim Healthy Mama! Some of the links in her recipes may contain affiliate links to products she uses and loves.  If you make a purchase, using these links, she’ll earn coffee money, which she promises to drink while creating more recipes that you’ll love.

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19 Replies to “Ultimate Scone Recipe (THM-S)”

    1. Hi Kisti, I haven’t tried it with egg whites. It may make the dough a bit lighter where scones are usually pretty dense. But, please report back if you try it with egg whites! 😀


  1. Would this work with all baking blend and no almond flour (just used up my almond flour and want to make another batch)? So good!

    1. Hi Marcia,

      I’m afraid all baking blend would make them more cake like and less biscuit-like, but I suspect they would still be yummy! 😀

    2. I used all THM blend. I am at altitude, cooked 10 minutes at 390 then turned Down to 350 for another 10 minutes. Turned off oven and left scones to cool in the oven with door closed for about 6 hours. Crunchy on the outside, and somewhere between scone and cookie texture. Will make them again this way as they are really good and I love the crunch!

  2. Can I substitute MCT oil for the coconut oil if I don’t want the coconut taste? If so, is it a 1:1 ratio?

    1. Hi Anjee, I would substitute melted butter for the coconut oil instead of MCT. I prefer to not to bake with a superfood supplement oil like MCT, but you could try it if you’d like and see how it is. Another option is refined coconut oil which does not have the coconut flavor.

    1. Thanks so much for making them and commenting, Janet! I am so excited that you tried them and love them! <3

  3. is almond flour and blanched almond flour the same thing or could i use almond flour instead?
    thanks.

    1. Hi Kathy! So, blanched almond flour is when the dark skin of the almond is removed before grinding it into the flour. The lighter color will make a prettier end result, but if yours isn’t blanched, it will still be delicious, but not as creamy white in color. 🙂


  4. Do you ever make savory scones? like jalapeño cheddar or my favorite Spinach Feta?


  5. The recipe says to bake for 40 minutes, which seems really long. Mine were perfect at 20 minutes.
    I made this today with 1/2 cup chocolate chips because I wanted my picky-eater grandchildren to eat them. They were so much like traditional scones, but better! Yum!

    1. Thanks for the feedback, Eunice! I have heard from 2 other people that they only needed about 20-25 minutes in the oven, though mine took the full 40 (I started checking mine at 20 minutes and checked them every 5 minutes.) I think I will edit the post to have people start checking after 20 minutes just to be safe! So glad you liked them!! 🙂

  6. Hi, I am wondering if your dough is suppose to be so crumbly that you have to press into the balls–like making a snowball with powdery snow. I used Nili’s Baking Blend instead of THM Baking Blend. My scones are in the oven now and smell good! I used frozen raspberries and pecans. Thank you!

    1. Hi Susette, I’ve never used Nili’s. My dough isn’t crumbly, but it is dry like a pastry crust almost. Hope this helps and that you enjoyed them!

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