Keto Scones

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

Ingredients:

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

Method:

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.
Enjoy!!

Notes

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.