Recipe type: PASTRY
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 medium
Flaky, buttery, soft and just the right texture. Bulletproof scones are: #glutenfree #dairyfree #lowcarb #lowglycemic see notes for a savory version of the recipe.
  • 1 cup fine blanched almond flour (110 gr) (preferably organic)
  • ¼ cup cassava flour (38 gr)
  • ½ cup of arrowroot or potato starch
  • ¾ teaspoon fine sea salt (3 gr) I love Maldon salt
  • 2 teaspoons aluminum and gluten free baking powder such as Rumford (at high altitude use half)
  • 1 organic, pasture raised egg
  • 60 gr cold Bulletproof ghee cut into pieces (4 tablespoons)
  • ¼ -⅓ cup coconut cream (from a can) mix well so that it is homogeneous (I use Thai Kitchen coconut cream)
  • ⅛ cup Xylitol or Monk Fruit or half of each
  • 1 teaspoon Bulletproof Collagelatin
  • Egg wash:
  • 1 egg
  • 1 pinch fine sea salt
  • 1 pinch sugar
  • Mix everything with a whisk by hand
  • Hemp seeds, flax, poppy seeds, pumpkin seeds or sesame seeds to decorate
  • Serve with coconut yogurt such as Coyo, and/ or serve with more Bulletproof ghee or Kite Kill almond cheese
  1. Preheat oven to 375 F. Prepare a perforated tray with a silicone mat or parchment paper. Put all ingredients in the Thermomix or food processor and process at low speed until combined. Do not over mix. Remove the dough and put onto a silicon mat such as a Rollpat. Roll out the dough with a with a rolling pin until the pastry is 2.3 -3 cm thick or so. Cut with curly round biscuit cutter preferably (I used ).
  2. Put the biscuits on the baking tray, varnish with the egg wash and sprinkle with: flax seed, hemp seed or leave natural. Bake 10 minutes (it is important NOT to over bake) they must be tender and these tend to cook quickly. Remove and chill, slice, accompany with ghee (clarified butter) and jam or date or nutella candy.
  3. Enjoy !!
  4. Note: you can add chopped fresh herbs such as: chives to the dough before baking aprox 2 tablespoons.
Recipe by Vanessa Musi at