A flavorful sugar free cranberry stuffed coconut flour scone recipe with a lemon glaze. A delicious grain free treat for breakfast, as a snack, or for a special occasion.
Sugar Free Cranberry Coconut Flour Scones
This time of year reminds me of cranberry jams and scones. I think because of the holiday season. If you’re not the type of family that has some sort of cranberry dessert, then you should.
Scones are my favorite quick breakfast during the holiday season. It doesn’t matter if it is a chocolate chip scone, or even a pumpkin scone. Any will do for me.
And lately, I’ve been experimenting with some recipes using room temperature butter and eggs.What does that have to do with scones? Well, from what I understand, they give a nice texture and good rise.
Which also means I’ve been creaming the butter and sugar together. So when I was ready to try my hand at a scone recipe using coconut flour, I knew this was the way to try it out. I was hoping to create a good texture that was good enough for scone.
I also read that creaming the butter might help increase the moisture retained in some of my coconut flour recipes. So far, I’ve been impressed with the end results as I’ve noticed a difference already. But I still don’t do it all the time for all of my recipes.
With my original scones recipe, I’d start off like most of my recipes. With dry ingredients combined in one bowl, and wet ingredients in another. Blend together and pop it in the oven like any other recipe.
Before I had creamed the butter and sugar, I hadn’t been all too happy with the outcome of the coconut flour scones recipe. First, the batter was a bit difficult to work with, and the recipe seemed to dry out a tad in the oven. If I added more moisture, then it didn’t have that scone texture.
The first thing I tried was reducing the temperature of the oven from 350 deg F, to 325 deg F. This helped retain more moisture in the scones, which gave the scones a lighter texture. Even though the results were better, I still wanted to figure out how to improve the recipe further.
I then tried the creaming method without changing the recipe. I blended the room temperature butter first and then added the Swerve sweetener to cream together. I also made sure to use room temperature eggs.
With just those few simple changes, and the batter became easier to work. It was like I had double the amount of batter and I hadn’t even changed any of the ingredients!
This recipe is lightly sweetened, as is my preference for sweetened baked goods. So you have a little bit of wiggle room to add some more Swerve sweetener. But I wouldn’t recommend adding another 1/2 cup.
I’ve noticed when you match Swerve with the amount of flour in the recipe that it could have that chemical aftertaste when recipes are warm. You could even add some stevia to increase the sweetness. Either should work.
- 1 cup coconut flour
- ½ cup Swerve sweetener
- ¼ tsp baking powder
- ½ tsp salt
- 4 eggs, large (room temperature)
- ¼ cup unsalted butter (room temperature)
- 1 small container Fage greek yogurt, plain (or 170 grams yogurt)
- 2 tsp vanilla extract
- Cranberry Filling
- ¼ cup of cranberries (or 55 grams)
- ¼ cup water
- ¼ cup Swerve sweetener
- Lemon Glaze
- ¼ cupSwerve confectioner's sweetener
- 1 tbsp lemon juice
- ¼ - ½tsp vanilla extract
- Preheat oven to 325 degrees F.
- Using a mixer, blend the room temperature butter until smoothed. Toss in the Swerve sweetener and cream until well blended. Set the side.
- In a large bowl, mix together the dry ingredients of coconut flour, baking powder, and salt. Set aside.
- In another bowl, mix together the vanilla extract, eggs, and greek yogurt. Set aside.
- 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.)
- 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.
- 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.
- 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.
- 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.
- Place in the scones in the oven for 20-25 minutes, making sure to not overcook. You do not want the scones to brown.
- Create the lemon glaze. Mix together the Swerve confectioner's sweetener, lemon juice and vanilla extract until smooth.
- Let the scones completely cool before applying the lemon glaze.
Nutrition: 8 servings vs whole batch