Keto Scones with Blueberries
User Reviews
5.0
24 reviews
Excellent
Keto Scones with Blueberries
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These delicious keto scones are made with almond flour. Flavored with blueberries and orange zest, they're just as good as traditional ones!
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Ingredients
- 1 large egg
- 3 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon stevia glycerite equals about ¼ cup of sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest from one medium orange
- Pinch salt
- 8 ounces blanched finely ground almond flour 2 cups, but please measure by weight
- 1 tablespoon baking powder fresh; gluten-free if needed
- ½ cup fresh blueberries washed and dried well
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Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the egg, butter, sweetener, vanilla, orange zest, and kosher salt.
- Gradually mix in the almond flour and then the baking powder. Mix with a rubber spatula, and then use your hands to turn the mixture into dough. The dough should not be crumbly or stiff. If it's dry, add a little water, a teaspoon at a time, until it's smooth and pliable but not sticky.
- Gently add the blueberries. I use my hands to gently mix them in. Sometimes, I reserve a few and gently press them into the tops of the scones after I cut them. It's not mandatory, but it looks pretty.
- Transfer the dough to the prepared baking sheet. Form it into a 7-inch-diameter, ½-inch-thick circle. Use a sharp knife to cut the circle into 8 triangles.
- Carefully separate the triangles from each other so that they can bake evenly.
- Bake until the scones are golden, about 15 minutes. They won’t brown as much as wheat flour scones. Cool them on the baking sheet for 5 minutes, then serve.
Notes
- I use stevia in this recipe. You can use a granulated sweetener instead and add water (a teaspoon at a time) if the dough is very dry and crumbly.
- Please don't skip the orange zest. It makes a big difference.
- I use blanched, superfine almond flour. I don't recommend using a coarse almond meal in this recipe. Coconut flour will not work, either.
- You can replace the blueberries with dark chocolate chips.
- Frozen blueberries are mushy and tend to bleed into the dough and stain it, so I can't recommend using them in this recipe or in any of my baking recipes. They are great for making shakes and smoothies, but they're unsuitable for baking.
- Once completely cool, you can store these scones in the fridge in an airtight container for 3-4 days. Don't eat them cold, though. Warm them up very gently in the microwave at 50% power, 10 seconds per scone. You can also freeze these scones in freezer bags for up to three months.
Nutrition Information
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Serving
1scone
Calories
215kcal
(11%)
Carbohydrates
8g
(3%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Sodium
228mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 215kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Sodium | 228mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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