Something standard in practically every Oregon coffee shop is the marionberry scone. Marionberries were tested in Marion County, Oregon, a blend of raspberry and blackberry, and is central to the Oregon berry experience. Once you move outside the state, they are much harder to find! During our last trip to our home state, Nathaniel went to the Willamette Valley Pie Company for pie with his Dad, and learned he could order berries from them. Recently a variety of berries showed up at our door, so I had to make marionberry scones before anything else. Since I wanted him to eat them too, I had to find a low-carb recipe, which we thought was pretty great. I adapted it slightly using coconut sugar instead of a chemical - it has slightly higher carbs but I just can't stand the taste of chemical sweeteners. I also made regular sized scones in a scone pan, which were a little hard to get out while warm; next time I make these I might just do drop scones on a pan.
(adapted from a recipe by Carolyn at All Day I Dream About Food)
2 ½ cups almond flour
½ cup golden flax seed meal
½ cup granulated erythritol or sweetener of choice (I used coconut sugar)
1 tbsp baking powder
¼ tsp salt
2 large eggs, lightly beaten
1/3 cup coconut oil, melted
¼ cup almond milk
½ tsp vanilla extract
1 cup frozen marionberries
- Preheat oven to 325F.
- In a large bowl, whisk together almond flour, flax seed meal, sweetener, baking powder and salt.
- Stir in eggs, coconut oil, almond milk and vanilla extract until dough comes together. It will be quite sticky.
- Stir in raspberries until well distributed.
- Turn out dough onto a cookie sheet lined with parchment paper and pat into a rough rectangle, 6 by 8 inches. Cut into 6 even portions, and then cut each portion in half diagonally to make 12 triangular scones.
- Gently separate scones and place around cookie sheet, leaving at least 1 inch between them. Bake 28 to 30 minutes, or until golden brown and firm to the touch.
- Remove and let cool on pan.