Keto Scones with Blueberries
User Reviews
5
Keto Scones with Blueberries
Description
This recipe uses finely ground blanched almond flour combined with a small amount of baking powder and a pinch of salt to form the base. The wet ingredients include a large egg, melted butter, stevia glycerite for sweetness, vanilla extract, and fresh orange zest for brightness. Mixing by hand turns the batter into a pliable dough without stiffness or crumbliness. Fresh blueberries are gently folded in to maintain their shape and prevent bleeding.
The scones are formed into an approximate 7-inch circle, cut into eight triangles, and baked until golden but not overly browned, resulting in a tender crumb with slightly crisp edges. The gentle baking temperature helps preserve moisture for a soft inside. These scones pair well with tea or coffee as a low-carb breakfast or snack.
Stevia is used as the sweetener, but granulated alternatives can be substituted with slight adjustments to dough moisture. Avoid coarse almond meal or coconut flour for texture reasons. Fresh blueberries are recommended over frozen to prevent excess moisture. Leftover scones store well refrigerated in an airtight container for a few days and reheat gently before serving. They freeze well for up to three months.
Ingredients
- 1 egg large
- 3 tablespoons butter melted and slightly cooled, unsalted
- 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 almond flour 2 cups, but please measure by weight, blanched, finely ground
- 1 tablespoon baking powder fresh; gluten-free if needed
- ½ cup blueberries washed and dried well, fresh
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
- Stevia glycerite sweetens without sugar; granulated sweeteners can replace it but may require adding water to maintain dough moisture.
- Do not skip the orange zest; it adds essential flavor brightness to the scones.
- Use blanched, superfine almond flour for best texture; coarse almond meal or coconut flour are not suitable.
- Fresh blueberries are preferred since frozen ones tend to bleed and make the dough wet.
- Store cooled scones in an airtight container in the fridge for 3-4 days; warm gently before eating.
- Scones freeze well up to three months in freezer bags.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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