I do love scones but English scones are carb-heavy; then you split them and add butter, or cream and jam. In search of something sweet, I found this Keto scone recipe. We had fresh blueberries needing to be used up so I stuck with the recipe. This is a straightforward recipe but I decided to use lactose-free butter as I prefer the flavour. The dough was quite sticky so I added extra almond flour which incorporated well. It was easy to shape and cut the dough but I found it easier to cut into 8 pieces. The cooking time was accurate. This recipe could be easily modified to have different flavours such as raspberries, dark chocolate chip, vanilla flavour and icing, orange/lemon zest and spice. I do like American iced scones. The soft texture of this scone is excellent. They keep well in the fridge in a covered box for 5 days – if they last that long!
Prep time: 10 mins | Cook time: 25 mins | Servings: 10 scones
Nutrition for 1 scone: Calories: 199kcal | Carbs: 6g | Protein: 6g | Fat: 19g | Fibre: 3g | Net Carbs: 3g
- 1/3 cup coconut flour
- 1 1/2 cups almond flour
- 1/4 cup granulated sweetener of choice (I used erythritol)
- 1 1/2 tsp baking powder
- 1/3 cup double cream, or you can use half and half or a milk of choice (I used plant-based double cream)
- 3 tbsp coconut oil melted (I used lactose-free butter instead)
- 2 large eggs, divided and separated
- 1 tsp vanilla extract
- 3/4 cup blueberries fresh or frozen (I used fresh)
For the glaze:
- 1/4 cup double cream (I used a plant-based double cream)
- 1/2 cup sugar free powdered sugar
- Preheat the oven to 180C/350F. Line a large baking tray with grease-proof paper and set aside.
- In a large mixing bowl, add the dry ingredients: coconut flour, almond flour, 3 tablespoons of sweetener, and baking powder, and mix well.
- In a separate bowl, whisk together the wet ingredients: double cream, coconut oil (I used melted lactose-free butter), one egg, and one egg yolk, vanilla extract, until combined.
- Then, gently fold the dry ingredients into the wet ingredients until well combined.
- Fold through the blueberries, and gently knead the dough until smooth.
- Lightly dust a flat surface flour. Transfer the dough, and gently knead into a ball. If the dough is too sticky, add a little extra almond flour. If the dough is too thick, add some double cream or milk.
- Press down and flatten the dough into a thick disk. Using a sharp knife, cut 8-10 triangles.
- Place the scones onto the lined baking tray. Brush the tops with the egg white and sprinkle the remaining tablespoon of granulated sweetener over the top.
- Bake for 20-25 minutes, or until golden around the edges.
- Remove from the oven and let cool completely.
- One whole egg and egg yolk is used in the dough. The remaining egg white is used to brush the tops before baking.
- To store: Can be stored in the fridge, completely covered. They will keep well for up to 1 week. Any longer and the blueberries will blend into them, and become soggy.
- To freeze: Place into ziplock bags or an airtight container and store for up to 6 months.