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SCD Shortcakes

Course Breakfast, Dessert
Cuisine SCD
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 3/4 cups almond flour
  • 2 1/2 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp SCD yogurt
  • 1 large egg
  • 1 tsp lemon juice
  • 1/4 cup cold butter


  1. Heat oven to 350 degrees

  2. Line a baking sheet with parchment paper

  3. Sift almond flour, coconut flour, baking soda, and salt into a large bowl

  4. Mix dry ingredients

  5. Whisk yogurt, egg, and lemon juice together in a separate dish until smooth

  6. Add wet ingredients to dry

  7. Stir wet and dry ingredients until dough is crumbly

  8. Cut butter into small cubes

  9. Add to dough mixture

  10. Cut butter into dough until it is incorporated. It's okay if you can still see chunks of butter

  11. Form dough into a ball and place on a sheet of parchment paper

  12. Place another piece of parchment paper and press dough down to flatten it

  13. Use a rolling pin to roll out the dough to about a half inch thick

  14. Use a cookie cutter to cut into desired shape

  15. Place cutout dough onto the baking sheet so they're about an inch apart

  16. Repeat until all dough is used

  17. Bake for 20 - 25 minutes until shortcakes are golden and firm to the touch

  18. Cool on wire rack for at least 15 minutes before serving

  19. Store unsued shortcakes in refrigerator