Sugar Free Cranberry Stuffed Coconut Flour Scones
Recipe type: Breads
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A delicious grain free, low carb, and sugar free coconut flour scones recipe with stuffed cranberries, and a lemon glaze to top it off.
  1. Preheat oven to 325 degrees F.
  2. Using a mixer, blend the room temperature butter until smoothed. Toss in the Swerve sweetener and cream until well blended. Set the side.
  3. In a large bowl, mix together the dry ingredients of coconut flour, baking powder, and salt. Set aside.
  4. In another bowl, mix together the vanilla extract, eggs, and greek yogurt. Set aside.
  5. Slowly add in the wet ingredients with the creamed butter and sugar. When well mixed, add in the dry ingredients until a batter forms. (If using a blender, a low-medium blend is good.)
  6. Taking some of the cranberries that will be used for the filling, cut in chunks and mix into the batter. You will not need many.
  7. Start making the cranberry filling. Taking a pan, toss in ¼ cup water, ¼ cup Swerve sweetener, and the rest of the cranberries. Cover and boil on high until the cranberries start popping. Smash the cranberries until a jam forms, and set aside.
  8. Taking the batter, roll into a large ball until smooth. Place onto a cookie mat, and slowly roll the batter out until you get the thickness and width preferred for your scones.
  9. Taking a knife, cut the batter into eight equal pieces. Cut each scone in half, and take ½ tbsp of the cranberry filling and fill each scone. Try and use some of the coconut flour batter to smooth the back until fully closed.
  10. Place in the scones in the oven for 20-25 minutes, making sure to not overcook. You do not want the scones to brown.
  11. Create the lemon glaze. Mix together the Swerve confectioner's sweetener, lemon juice and vanilla extract until smooth.
  12. Let the scones completely cool before applying the lemon glaze.
Recipe by Drop The Sugar at