Sugar-free Organic Blueberry Scones

Simple recipe that makes two scones, totaling about 500 calories. This uses einkorn flour which has a lower glycemic index than regular flour. It uses allulose as a sugar substitute. Since other sugar substitutes don't caramelize like allulose, using allulose is necessary to get the browning on the scones. You can make powdered allulose with a mortar and pestle and patience, or use a food processor for larger batches.

Ingredients:

• ½ cup (60g) einkorn flour(I use Jovial Organic All-purpose Einkorn Flour)
• 1 tbsp + 1 tsp (16g) allulose(I used Simple Truth allulose from Kroger)
• ½ tsp baking powder
• ⅛ tsp salt
• 1½ tbsp (21g) cold unsalted butter, cubed(I used Kerrygold Grass-fed Unsalted Butter)
• 1½ tbsp (22g) heavy cream(I use Kalona SuperNatural Organic Heavy Whipping Cream)
• ¼ tsp vanilla extract
• 1 egg yolk(I used pasture-raised large brown eggs from Sprouts)
• ¼ cup (35g) fresh or frozen blueberries(I used frozen organic blueberries from Sprouts)
• Powdered allulose(allulose ground to a powder with a mortar and pestle)(for topping)

Instructions

• Mix Dry Ingredients: In a bowl, whisk together einkorn flour, allulose, baking powder, and salt.

• Mix Wet Ingredients: Whisk together heavy cream, vanilla, and egg yolk.

• Cut butter into the flour: Using your fingers, mash the cold cubed butter into the flour until the mixture resembles coarse crumbs. This is just like making a pie crust.

• Combine ingredients: Mix the wet ingredients into dry ingredients to form a dough, then gently fold frozen blueberries into the dough being careful not to smash them.

• Finish: Shape into a square, cut into triangles, place on parchment paper. Bake or air-fry at 360 for 15-18 minutes. The scones should be golden brown around the edges and reach an internal temperature of 195-205 degrees. Transfer to a cooling rack to cool. Dust with powdered allulose.