fbpx

Scrumptious Scones

By January 19, 2011 May 10th, 2020 Breakfast, Desserts, Vegetarian

Testimony of the Day

“Hi, Maria! I just wanted to show you a quick update after being on your diet for 5 days!! I’ve attached a before and after picture. My itchy, rashy legs have always looked their worse when I’m in a bath or shower; they are always there, but something about the hot water would make them very red and more noticeable than they already were. The “before” picture is how my legs would look while bathing for the last 3 or so years. I was so happy to take a bath tonight and realize they are almost all gone! I just wanted to thank you again for saving my skin!” Malorie

To get started on your path to health and healing, click HERE. 

scone

GALL BLADDER FACTS

Are you or someone you know part of the increasing population having gall bladder surgery? It is becoming a very common operation. Is there something changing in our current diets that is causing this? Could it be the gluten over-load in our diets? Gall bladder disease or malfunction is often associated with celiac disease. CCK (cholecystokinin) is the hormone responsible for gall bladder contraction. The bulk of this hormone is produced in the duodenum. People with celiac, or sensitive to gluten, will have a reduction or of duodenal production of CCK; which will cause gall stones.

In the past few recent decades, we have been misinformed that fat-free diets and healthy “whole grains” are a healthy way to eat. Even the medical profession is telling parents to have their kids drink skim milk! Don’t get me wrong, there is some fat to totally avoid, such as vegetable oils and trans-fats. But going on low-fat diets is more harmful than you realize. This is why I always use full fat (and tasty) foods! High protein and grain-free diets alone are not the way to go. High fat is.

Galls are released by dietary fat. If you go on a little-to-no fat diet, the gall bladder starts to atrophy because it doesn’t need to work; just as when you don’t use your muscles, they atrophy and you are no longer as strong as you once were. Once the damage is done, and the gall bladder is removed, patients mistakenly believe that they can no longer eat fats without discomfort. This is not true, the bile to break down fat is made in the liver, then stored in the gall bladder. Even without a gall bladder, you produce bile and can (and should) consume healthy dietary fats.

After surgery (any surgery) you lose most of your beneficial bacteria; such as bifidobacteria, that keep your intestines strong and healthy. Adding in probiotics and digestive enzymes are the first step to healing. Your body is smart, after years of low-fat dieting, it no longer produces lipase like it once did; lipase is the enzyme to break down fat (just as when a vegetarian adds in more protein after years of low protein, they feel sick… they no longer produce Protase, the enzyme to break down protein).

After a few days of increasing enzymes and good bacteria, adding in quality fats is essential for your body and cellular health; our brain and cells are composed of over 60% fat people! It is important! I suggest starting with coconut oil. Coconut oil is a medium chained triglyceride (MCT) which is an awesome fat because it doesn’t require bile for digestion! I use this in place of butter for all my baked goods. It gives them an AWESOME and naturally sweet flavor.

Foods high in cholesterol are also essential! You NEED cholesterol to produce bile. Start to add in quality eggs (yes, the yolks…whites don’t count, the cholesterol is in the yolks), organic cream and butter, grass-fed meats, lobster, and other shellfish. I am not talking about “oxidized cholesterol”… which is damaged cholesterol found in skim milk and many processed foods; which triggers heart disease). If you keep avoiding fats and cholesterol, your body will keep on pace with no lipase excretion or bile production…causing a vicious cycle.

With these tips, along with not eating processed foods and wheat, your body will start to heal and you will feel and enjoy foods like you once did. Happy Eating!

scone

When I was in high school, I worked at a coffee shop…maybe that is where my love of baking came along. We had amazing scones. There are 2 types of scones you will run across; the traditional English scones are a very light, dry, not too sweet scone that is awesome dipped in espresso. This scone recipe is more “Americanized” that is sweeter and denser…more of a “drop” scone. I hope you enjoy it!

“HEALTHIFIED” SCONES
2 cups blanched almond flour
1/2 cup Swerve (or erythritol)
1 tsp stevia glycerite
1 tsp aluminum-free baking powder
1/4 tsp baking soda
1/2 tsp Celtic sea salt
6 TBS butter, frozen
1/4 cup unsweetened almond milk or heavy cream
1 egg
OPTIONAL: 1 tsp vanilla and 1 tsp cinnamon

Preheat oven to 400 degrees F. In a medium bowl, mix almond flour, sweetener, baking powder, baking soda, and salt. CUT butter with a knife into 1 cm squares; use your fingers to work in butter (mixture should still have chunks of butter).

In a small bowl, whisk almond milk and egg until smooth. Using a fork, stir egg mixture into almond flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into 8 balls. Place on a cookie sheet (preferably lined with parchment paper), about 2 inches apart. Bake until golden, about 13 to 15 minutes. Cool for 5 minutes and serve warm or at room temperature. Makes 8 servings.

NUTRITIONAL COMPARISON (per scone):
Traditional Scone (with white flour, sugar, and sour cream) = 319 calories, 10g fat, 4g protein. 41.1 carbs, 1.2 fiber
“Healthified” Scones (using almond flour, Swerve, and almond milk) = 253 calories, 22g fat, 7g protein, 6 carbs, 3g fiber

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

44 Comments

  • Anonymous says:

    I made these yesterday, but I think I put a bit too much liquid in them, so they spread. They still tasted delicious, and I’ll definitely make them again!

    Rebecca

  • Anonymous says:

    I LOVE your blog. I ALWAYS talk about food on facebook and have shared your blog already, specifically about these scones since I was talking gluten-free scones right around this very same time.

  • I’m going to make these for my kids—they LOVE getting the mini scones at starbucks, so I’m hoping these will be an acceptable alternative. May try folding some no sugar jam into the dough, like starbucks does for their raspberry scones. Hope it works! Thanks!!

  • Okay, made them today and added a little cinnamon instead. The kids LOVED them! My picky eater of a son ate TWO! And they were bigger than the ones here, since I screwed up and added all the milk/egg at once. Had to add more almond meal to fix it, so they were still a little moist, but the kids just gobbled them up. A keeper for sure!

  • Yeah!!! That makes me SO happy!!!

  • Anonymous says:

    Tried these for the 2nd time today…the first time, they spread way too much, though they still tasted great. Since I only had 1.5 c of almond flour, I added 1/2 c of flaxmeal to make it up. I also halved the almond milk as well as the butter, & they came out PERFECT. Delicious, & the flaxmeal added some whole-graininess that I’m a fan of. Thanks for the recipe!

  • steph says:

    what would I be doing wrong if they ran too much and flattened out? The dough seemed a bit runny so I added a little whey protein, but it didn’t help much. I ahve a great scone recipe that calls for heavy cream, butter…just need to know how to adjust for the amount of almond flour and truvia.

  • Hmmm, Steph, was the butter hard? You want to make sure not to soften the butter first…I think I will practice and make some changes…:)

  • steph says:

    Maria…it was hard/refridgerated not frozen. Didn’t think it would make a diffrence. I use cold butter for the other recipe.
    Here is my recipe…any suggestions to modify it:)You have changed my life and many patients that I see. You jsut make it all make since. thank you!

    2 cup flour
    1/4 c sugar
    2 tsp bp
    dash of salt
    1 stick of cold butter
    1 cup whipping cream
    1 egg

    mix dry ingredients and cut in the cold butter. add cream and egg. mix well. add 1 cup of any goodies. fruit/choc chips/ect.

    bake at 350 for 10-12 minutes.

  • Thanks Steph! You are so sweet!

    I would just switch the flour for the same amount of almond flour and sub out the sugar for the same amount of Truvia.

    Happy baking!

  • Sarah says:

    When I worked at Lighthouse Coffee in River Falls my favorite thing was there scones. My mom also used to make amazing almond joy scones so I think I am going to try this recipe, add in a chocoperfection bar, coconut and almond extract and see how they turn out!! Can’t wait to try them 🙂

  • Sarah says:

    I made then and they got a little flat but I made lemon poppyseed ones and they are so amazing!!!! Thank you again for all your amazing work!! You are an amazing person who is changing so many lives!!

  • Cynthia says:

    Maria,

    Learned my lesson the hard way. Foolishly, instead of using your recipe above, I used a “regular” scone from Cooks Illustrated (I trust them, they really test their recipes!) thinking I could just simply use almond flour instead of the wheat flour. Fortunately I only made one scone, putting the rest of the shaped dough in the freezer, because the one scone I did bake turned out more like a very flat spread out half-baked cookie. The flavor is great though.

    I think that my dough was too wet. I would like to rescue the rest of the dough (that is in the freezer) because I hate the idea of wasting almond flour and all the other lovely ingredients in those scones. Any ideas for firming up these babies? Add more almond flour, or maybe some coconut flour to suck up the extra moisture? Or maybe some protein powder?

    By the way–here are the exact ingredients I used, in case this helps you in formulating a way to save this dough:

    2 cups blanched almond flour
    1 tablespoon baking powder
    3 tablespoons Swerve
    1/2 teaspoon Celtic grey salt
    5 tablespoons unsalted butter, frozen and cut into 1/4-inch pieces
    1/2 cup ginger chopped and crystallized (yeah, I know, sugar on the ginger)
    1 cup grass fed heavy cream (VERY thick cream, think sour cream)

  • Christi Dobson says:

    Hey Maria! I am loving your recipes!!! My entire life has changed! I changed my eating habits the day my dr told me I was insulin resistant. This Friday it will be 4 weeks and I have lost 15 pounds! I read your article about intermittent fasting and tried that yesterday. I was so surprised how not hungry I was. And my scale was 2 pounds lighter this morning. Yay!
    I have a question about these scones though… How many is in one serving? I wonder the same about some of your other cookies…just curious about serving size/amount. I don’t want to eat a whole bunch of these if I should only have one. HA!!! Thanks so much for all that you do!! <3

  • Christi Dobson says:

    Oh duh…I have a brain…HA! I just saw it, roll into 8 balls…makes 8 servings. 😉

  • Anonymous says:

    Maria…these are the BEST scones I have ever made…hands down…. Thank you so much for the recipe!!!

  • karen says:

    Hi,

    The gall bladder info you wrote was very informative, thanks for sharing! You mentioned you switch out coconut oil instead of butter for all your baked goods. I keep my coconut oil in the refrigerator, so if I sub out for this recipe, should it be solid or melted? I haven’t had a scone since I stopped going to Starbucks…

    • cemmerich says:

      I always measure when it it solid. 🙂

      • Bronwyn says:

        Oh my hat!!! I am so glad I stumbled across this… THIS is where I have been going wrong – I always melt the coconut oil. Darn it!!!

        But how do you mix it in with the flour and other ingredients when it’s hard? Or do you just measure it when it’s hard and then melt it? Sorry, I’m such an amateur :-/

        Thanks M 😀

  • karen says:

    Thanks for the prompt reply! I’ve gotta try this since I’ve not worked with coconut oil as a cold solid.

  • karen says:

    Any advice on blending cold hard or room temp coconut oil? When I mix with other cold ingredients it gets really lumpy and turns back into a solid bit o chunks.

  • karen says:

    OK thanks! I thought if I used it as melted it would just turns into solids when mixing with the cold ingredients, and then I’ll be right back with little bits of chunks 🙂

  • Tara says:

    Just made these – they are amazing! Thank you! Love your blog and all of your recipes.

  • Carrie says:

    Maria, these are fabulous!!! Just got done making them and the are on the rack cooling! I stole a bite already and am so happy to have something besides eggs to eat for breakfast tomorrow! I added the vanilla and cinnamon and they came out perfect. I even added a little drizzle using powdered Swerve and almond milk. Thank you for helping me on my journey!

  • Mandy says:

    Just made these, because my 6 year old has been wanting scones for weeks now. She has never had them before, but heard some where that scones were yummy. These are so delicious and she loves them too!! Thanks for the recipe!!

  • […] think of Maria’s Scrumptious Scones as a very basic type of scone that is always welcome and always versatile. You can add cinnamon or […]

  • Dee says:

    Hi Maria, is there anyway to make this a peanut butter scone? Would you recommend subbing the almond flour for peanut flour or the addition of peanut butter? Thanks 🙂

  • Dee says:

    Many thanks Maria, do you think i would need to adjust other proportions? Apologies for the numerous questions, I’m very much an amateur baker. I’m really looking forward to your metabolism class later 🙂

Free Email Updates

Don't miss any of our free content or sales!

We respect your privacy. We never share your information with anyone.