Low Histamine Dessert Scones

 

Low Histamine Dessert Scones Recipe

Ingredients

• ½ cup butter, room temp or Grass Fed Ghee
• 1-2 Tbsp Pure Monk Fruit Extract (depending on how sweet you want it to be)
• 1 pasture raised egg, beaten
• ½ tsp raw vanilla powder
• ¾ cup Coconut Milk
• 2 cups (280g) Otto’s Cassava Flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

To brush on top:

• 6 Tbsp butter, softened
• 1 Tbsp Pure Monk Fruit Extract
• ½ tsp raw vanilla powder

For Blueberry Topping:

• 1 cup frozen organic blueberries
• 1 tsp Pure Monk Fruit Extract
• 1 pinch raw vanilla powder

For Cream Topping:

• 1 package Coconut Milk*, refrigerated overnight
  OR
  1 cup Coconut Cream*
• 1 Tbsp Pure Monk Fruit Extract*
• ½ tsp raw vanilla powder*

Directions

1. If you will be making the Cream Topping, place Coconut Milk in refrigerator overnight. This will cause the coconut cream to separate from the coconut water. If you are using Coconut Cream, you can skip this step.
2. Preheat the oven at 325 degrees. Grease a pie pan with ghee or use a silicone baking mat.
3. Cream together the butter, monk fruit, and eggs until smooth with a whisk, food processor, or high-speed blender.
4. Next mix in the vanilla, and coconut milk.
5. In a separate bowl mix cassava flour, baking powder, baking soda, and salt.
6. Add the dry ingredients to the wet mixture and mix together until the dough comes together. If the dough is too crumbly, add a little extra coconut milk. If the dough is too wet, add a little more cassava flour.
7. Shape the dough into scone shapes – about 3”x3” and place in pie pan.
8. Make sure the scones are snug and touching to prevent them from drying out.
9. To make the butter mixture to brush on, whip the butter, Monk Fruit, and vanilla together using a high-speed mixer or blender. Brush the raw rolls with topping mixture.
10. Bake for 28 minutes.
11. Let cool for 5-10 minute before removing from pan.

For Blueberry Topping

1. Heat blueberries in a small pan over medium heat for 5-10 minutes until they begin to bubble.
2. Mix in Monk Fruit Powder and Vanilla Powder.
3. Top Scones with Blueberry Topping.

For Coconut Cream Topping

1. If using the Coconut Milk:
   After allowing Coconut Milk to sit in the refrigerator all night, remove it from the fridge.
   Then open the package and scoop the thickest cream from the top of the package.

   OR

   If using the Coconut Cream:
   Scoop out 1 cup of coconut cream.

2. Whip the coconut cream, monk fruit extract, and raw vanilla powder with a whisk.
3. Top scones with coconut cream.
4. You can use the leftover coconut water or coconut cream for smoothies or other recipes. You can freeze it in an ice cube tray to make it easier to use.