Keto Blueberry Lemon Scones (Gluten-Free)
User Reviews
5
Keto Blueberry Lemon Scones (Gluten-Free)
Description
This recipe combines almond flour with baking powder and sea salt for the dry base, while melted butter, lemon zest, vanilla, and egg form the wet ingredients that bind the dough. Blueberries are folded in before shaping the dough into a round disc and slicing into wedges. Baking produces scones with a golden exterior and moist, delicate crumb.
The lemon glaze, made from powdered erythritol (or another sweetener), lemon juice, and heavy cream, adds a glossy, tart finish. The scones are best cooled completely before glazing to maintain texture.
Originating from an adaptation of a cranberry orange scone recipe, these scones provide a gluten-free and sugar-free option with fresh fruit and citrus notes, ideal for those following keto or gluten-free eating preferences.
Ingredients
For the Scones
- 2 cups almond flour
- ⅔ cup blueberries fresh
- ⅓ cup Swerve Confectioners Sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt sea salt
- ¼ cup butter melted, unsalted
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 egg large
For the Glaze
- ¼ cup Swerve Confectioners Sugar
- 1 tablespoon lemon juice fresh
- 1-2 teaspoons heavy cream or as needed
Instructions
- Preheat the oven to 350°F. Line a baking sheet with Parchment Paper.
- In a medium bowl, combine the almond flour, Swerve (or erythritol), baking powder, and sea salt. In a small bowl, whisk together the melted butter, lemon zest, vanilla, and egg.
- Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. The dough should be pliable and dense, but not crumbly add a little more butter, a teaspoon at a time, if it’s too dry. Stir and press the blueberries into the dough.
- Place the dough onto a baking sheet lined with parchment paper and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.
- Bake for 18 to 22 minutes, until golden. Mine took exactly 20 minutes. Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling.
- Mix the ¼ cup of Swerve, lemon juice and start with 1 teaspoon of the heavy cream, adding more as needed to get the right consistency for the glaze. Drizzle over the tops and serve.
Notes
- This recipe is adapted from a cranberry orange scone recipe, modified to be keto-friendly with almond flour and erythritol sweetener.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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