#breakfastscones

These savory scones are perfect for a low-carb or keto diet, packed with flavorful ingredients like bacon, sundried tomatoes, and cheddar cheese. They make a delicious breakfast or snack option.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup grated cheddar cheese. 1/4 cup chopped cooked bacon. 2 tablespoons chopped sundried tomatoes. 2 teaspoons baking powder. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 cup unsalted butter, cold and cubed. 2 large eggs. 1/4 cup heavy cream.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut flour, cheddar cheese, bacon, sundried tomatoes, baking powder, garlic powder, salt, and baking soda into a large bowl. Using a pastry cutter or fork, cut in the cold cubed butter until the mixture looks like big crumbs. Whisk the eggs and heavy cream together in a different bowl. Add the egg mix to the dry ingredients and mix them together just until they are combined. Spread the dough out on a surface that has been lightly floured. Knead it gently a few times until it comes together. Cut the dough into 8 wedges after rolling it into a circle that's about an inch thick. Put the wedges on the baking sheet that has been prepared. The scones are done when they are golden brown and firm to the touch after 20 to 25 minutes in the oven. Let it cool down a bit before you serve it.

Prep Time: 15 minutes

Cook Time: 25 minutes

You can eat these cranberry scones for breakfast or as a snack in the middle of the day. They are soft and buttery, and they are full of sweet dried cranberries.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup dried cranberries. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick and use a round biscuit cutter to cut out scones. Place the scones on the prepared baking sheet and bake for 15-18 minutes or until they are golden brown. Allow the scones to cool slightly before serving. Enjoy your cranberry scones!

Prep Time: 15 minutes

Cook Time: 18 minutes

You can eat these cranberry scones for breakfast or as a snack in the middle of the day. They are soft and buttery, and they are full of sweet dried cranberries.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup dried cranberries. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick and use a round biscuit cutter to cut out scones. Place the scones on the prepared baking sheet and bake for 15-18 minutes or until they are golden brown. Allow the scones to cool slightly before serving. Enjoy your cranberry scones!

Prep Time: 15 minutes

Cook Time: 18 minutes

You can eat these tasty Strawberry Vanilla Yogurt Scones for breakfast or as a sweet snack. They have a moist and fruity taste because they are made with vanilla yogurt and fresh strawberries. With coffee or tea, they're great!

Ingredients: 2 cups all-purpose flour. 1/3 cup granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/2 cup vanilla yogurt. 1/2 cup fresh strawberries, diced. 1 teaspoon vanilla extract. 1/4 cup milk for brushing. 1 tablespoon coarse sugar for topping.

Instructions: Preheat your oven to 425F 220C and line a baking sheet with parchment paper. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to blend the butter into the dry mixture until it resembles coarse crumbs. Stir in the vanilla yogurt, diced strawberries, and vanilla extract until the dough comes together. Turn the dough onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. Pat the dough into a circle about 1 inch thick. Using a knife or biscuit cutter, cut the dough into 8 wedges. Place the scones on the prepared baking sheet, leaving some space between each one. Brush the tops of the scones with milk and sprinkle coarse sugar on top for a nice, sweet crunch. Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through. Remove from the oven and allow them to cool slightly before serving. Enjoy your homemade Strawberry Vanilla Yogurt Scones!

Prep Time: 15 minutes

Cook Time: 15 minutes

You can eat these cranberry scones for breakfast or as a snack in the middle of the day. They are soft and buttery, and they are full of sweet dried cranberries.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup dried cranberries. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick and use a round biscuit cutter to cut out scones. Place the scones on the prepared baking sheet and bake for 15-18 minutes or until they are golden brown. Allow the scones to cool slightly before serving. Enjoy your cranberry scones!

Prep Time: 15 minutes

Cook Time: 18 minutes

These vegan lavender lemon scones are light and fragrant, and they would be great for breakfast or afternoon tea. The flowery lavender and sour lemon make a flavor profile that is all its own and is sure to impress.

Ingredients: 2 cups all-purpose flour. 1/3 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 tablespoon culinary lavender buds. Zest of 1 lemon. 1/2 cup vegan butter, chilled and cubed. 3/4 cup non-dairy milk. 1 tablespoon lemon juice. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 400F 200C and put parchment paper on a baking sheet. Mix the flour, sugar, baking powder, salt, lavender buds, and lemon zest in a large bowl with a whisk. Mix in the vegan butter that has been chilled. You can use your fingers or a pastry cutter to cut the butter into the flour until the mixture looks like big crumbs. Put the non-dairy milk, lemon juice, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. Place the dough on a floured surface and shape it into a circle that is 1 inch thick. Cut the circle into 8 wedges with a knife. After preparing the baking sheet, put the scones on it and bake them for 15 to 18 minutes, or until they are golden brown. Take it out of the oven and let it cool down a bit before you serve it. Have fun!