Keto Scones

Craving a delightful treat that fits perfectly into your low-carb lifestyle? These Keto Scones are here to save the day! Bursting with flavor and incredibly easy to make, they’ll become your go-to recipe when you’re in the mood for something sweet without the guilt. With their moist texture and buttery taste, these scones are a wonderful addition to your breakfast table or afternoon tea. Plus, they’re versatile enough to enjoy with a dollop of homemade butter or a drizzle of your favorite sugar-free syrup!

Why This Recipe is a Keeper

These Keto Scones are not just delicious; they are also packed with nutrients and low in carbohydrates, making them a perfect choice for anyone following a ketogenic diet. The use of almond and coconut flour gives them a tender crumb, while the blueberries add a burst of flavor that’ll make your taste buds dance. Plus, they can be made in under 30 minutes, making them a quick and satisfying option for breakfast or a snack.

Ingredient List

To create these delightful Keto Scones, you will need the following ingredients:

• 1/3 cup coconut flour
• 1 1/2 cups almond flour
• 1/4 cup allulose, divided
• 1 1/2 teaspoons baking powder
• 1/3 cup heavy cream (can use half and half or milk of choice)
• 3 tablespoons coconut oil, melted
• 2 large eggs, divided and separated * See notes
• 1 teaspoon vanilla extract
• 3/4 cup blueberries (fresh or frozen)
• 1/4 cup heavy cream
• 1/2 cup sugar-free powdered sugar

Equipment Breakdown

Before you start baking, gather these kitchen essentials:

• Mixing bowls – for combining your dry and wet ingredients.
• Whisk – to ensure everything is well blended.
• Baking sheet – lined with parchment paper for easy cleanup.
• Measuring cups and spoons – accuracy is key to perfect scones!
• Rubber spatula – for folding in the blueberries gently.

Cooking Keto Scones: The Process

Ready to get baking? Follow these simple steps to whip up your scrumptious Keto Scones.

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures your scones will bake evenly and rise beautifully.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the coconut flour, almond flour, 1/4 cup of allulose, and baking powder until well combined. This combination of flours is what gives your scones that perfect texture.

Step 3: Mix Wet Ingredients

In another bowl, beat the two large eggs, separating one egg’s yolk and white. Add the heavy cream, melted coconut oil, and vanilla extract to the bowl with the egg mixture. Mix until everything is well incorporated.

Step 4: Combine the Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make your scones tough.

Step 5: Fold in the Blueberries

Gently fold in the blueberries, being cautious not to crush them if you’re using fresh ones. If you’re using frozen blueberries, they can be added directly from the freezer.

Step 6: Shape the Scones

Using your hands or a spoon, scoop the dough onto the prepared baking sheet, forming scone shapes. You can make them as big or small as you like; just remember they will spread a bit while baking.

Step 7: Prepare the Topping

In a small bowl, whisk the reserved egg white and brush it over the tops of the scones. This will give them a beautiful golden finish.

Step 8: Bake

Bake in the preheated oven for 15-20 minutes or until the scones are golden brown and a toothpick inserted comes out clean.

Step 9: Cool and Serve

Once baked, remove the scones from the oven and let them cool for a few minutes before transferring them to a wire rack. Drizzle with the remaining heavy cream and sprinkle with sugar-free powdered sugar for that extra touch.

International Equivalents

For those cooking in different regions, here are some international equivalents for the ingredients:

• Coconut flour – 40 grams
• Almond flour – 150 grams
• Allulose – 30 grams
• Baking powder – 6 grams
• Heavy cream – 80 milliliters
• Coconut oil – 45 milliliters
• Eggs – Large (size may vary by region)
• Vanilla extract – 5 milliliters
• Blueberries – 110 grams
• Sugar-free powdered sugar – 60 grams

Easy-to-Miss Gotchas

When making these Keto Scones, keep the following tips in mind:

• Measure your flours carefully, as using too much can lead to dry scones.
• Ensure your baking powder is fresh for the best rise.
• If using frozen blueberries, do not thaw them before adding to the batter to prevent the dough from becoming too wet.
• Let the scones cool completely before storing to maintain their texture.

Storing, Freezing & Reheating

These Keto Scones can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. To reheat, simply pop them in the oven at 350°F (175°C) for about 5-10 minutes until warmed through. You can also microwave them for about 20-30 seconds, but they may lose some of their texture.

Helpful Q&A

Can I substitute the almond flour with another flour?

While almond flour gives the scones a wonderful texture, you can try using sunflower seed flour as a nut-free alternative. Keep in mind that the flavor and texture may differ slightly.

Are these scones suitable for meal prep?

Absolutely! These Keto Scones are perfect for meal prep. You can make a batch ahead of time, refrigerate or freeze them, and enjoy them throughout the week.

How can I add flavor variations to my scones?

You can experiment with different add-ins such as chopped nuts, sugar-free chocolate chips, or even citrus zest for a refreshing twist. Just make sure to balance the dry ingredients accordingly.

Can I use a different sweetener instead of allulose?

Yes, you can substitute allulose with erythritol or a stevia blend. Just be sure to adjust the quantity according to the sweetness of the sweetener you choose.

Wrap-Up

These Keto Scones are not just a treat; they’re a delightful way to enjoy a low-carb lifestyle without sacrificing flavor. Each bite is a perfect combination of tender crumb and delicious blueberries that will leave you wanting more. Whether you’re enjoying them for breakfast or as a delightful snack, these scones are sure to impress. So gather your ingredients, follow the steps, and enjoy the process of creating something truly special. Happy baking!

Keto Scones

These Keto Scones are a low-carb delight! Moist, buttery, and bursting with blueberries, they’re perfect for breakfast or a sweet snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Scones:

• 1/3 cup coconut flour
• 1 1/2 cups almond flour
• 1/4 cup allulose divided
• 1 1/2 teaspoons baking powder
• 1/3 cup heavy cream can use half and half or milk of choice
• 3 tablespoons coconut oil melted
• 2 large eggs divided and separated
• 1 teaspoon vanilla extract
• 3/4 cup blueberries fresh or frozen
• 1/4 cup heavy cream
• 1/2 cup sugar-free powdered sugar

Equipment

• Mixing bowls
• Whisk
• Baking Sheet
• Measuring cups and spoons
• Rubber spatula

Method

 

Directions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large mixing bowl, whisk together the coconut flour, almond flour, 1/4 cup of allulose, and baking powder until well combined.
3. Step 3: In another bowl, beat the two large eggs, separating one egg's yolk and white. Add the heavy cream, melted coconut oil, and vanilla extract to the bowl with the egg mixture and mix until well incorporated.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Step 5: Gently fold in the blueberries.
6. Step 6: Scoop the dough onto the prepared baking sheet, forming scone shapes.
7. Step 7: In a small bowl, whisk the reserved egg white and brush it over the tops of the scones.
8. Step 8: Bake for 15-20 minutes or until golden brown and a toothpick inserted comes out clean.
9. Step 9: Let them cool for a few minutes before transferring to a wire rack. Drizzle with remaining heavy cream and sprinkle with sugar-free powdered sugar.

Notes

• Measure flours carefully to avoid dry scones.
• Use fresh baking powder for the best rise.
• If using frozen blueberries, do not thaw before adding.
• Cool completely before storing to maintain texture.