Blueberry Lemon Scone Cake

We will be seeing the Scottish Highlands soon.  I am so excited!!  Thinking and reading about Scotland brought on this attempt at scones.  In the end, I felt like the almond flour batter was too fragile to work for rolled out scones, so I made it into a breakfast type cake instead.

Lemon Blueberry Breakfast Scone Cake
8 cups almond flour
5 teaspoons baking powder (I would use a bit less next time)
¾ xylitol or other favorite low carb sweetener.
2 tsp salt
Lemon zest from 2 lemons
Warm each lemon in microwave for 15 seconds and roll each of them on cutting board  with your hand with a fair amount of pressure to soften them before you zest the lemons.  This will make juicing what is left after zesting easier when you get to that part.
2 lemons juiced (the juice of one added to macadamia cream, the juice of the second for glaze)
2 ½ cups macadamia cream
16 oz water blended in blender with 1 ¼ cup macadamia nuts for 5 minutes or until very smooth and silky.
5 eggs
Additional xylitol to sprinkle across
Additional allulose and xylitol for glaze
2 cups frozen blueberries
 
In large bowl mix dry ingredients and lemon zest together well.  Make a well in the center and add macadamia cream mixed with the juice of one lemon and 5 eggs.  Stir just until moistened.  Do not over mix.

Spray large lasagna pan with olive or vegetable oil spray (or butter it if you prefer).  Add spoonfuls of batter to cover the bottom of the pan using only half the batter.  Try not to stir or spread too much in this process.  Sprinkle frozen blueberries over this bottom layer.  Then spoon the rest of the batter on top by spoonfuls to cover the blueberries.  Sprinkle top with xylitol or favorite low carb sweetener.
Bake in 325 degree oven for approximately 1 hour or until done in the center.

Add the juice of the second lemon to a small bowl.  Add Allulose powder and xylitol by the spoonful until it is the consistency of thick glaze.  Stir well between additions.  Drizzle over the top of the cooked Scone Cake.

Notes:  This needed more sweetening than the ¾ cup of xylitol.  You could add more sweetening to the batter rather than sprinkling more on top.  I always try to go way low on the sweetening, but this needed a bit more for balanced flavor which is why I sprinkled sweetener over top and added a glaze.  Next time I would use a little less baking powder and a little more sweetening in the batter.