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Keto Scones

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30-35 minutes
  • Yield: 8 scones 1x
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: British

Description

These low-carb scones are made with almond flour, providing a soft and crumbly texture without the extra carbs. They’re easy to make and perfect for satisfying your pastry cravings on a keto diet

Ingredients

Units Scale

 

  • 2 1/4 cups almond flour
  • 1/4 cup granulated erythritol
  • 1 1/2 teaspoons baking powder
  • 1/4 cup melted butter
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)
  • 1/2 cup fresh or frozen blueberries (optional)

Instructions

 

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the almond flour, erythritol, and baking powder.
  3. In a separate bowl, mix together the melted butter, egg, vanilla extract, and lemon zest (if using).
  4. Pour the wet ingredients into the dry ingredients and stir until a dough forms. If using blueberries, gently fold them into the dough.
  5. Place the dough onto the prepared baking sheet and shape it into a disc about 1 inch thick.
  6. Using a sharp knife, cut the disc into 6-8 wedges and slightly separate them.
  7. Bake for 18-22 minutes, or until the scones are golden brown.
  8. Allow the scones to cool on the baking sheet before serving.

Notes

  • Ensure your butter is cold before using it, as this impacts the scone’s texture.
  • Avoid overworking the dough; it should come together but still be slightly crumbly.
  • Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack; this prevents them from breaking.
  • Store in an airtight container to maintain freshness, and don’t refrigerate as they can dry out.
  • Experiment with added flavors like vanilla extract or citrus zest for a flavor twist.

Find it online: https://recipe.ukfinda.com/keto-scones.htm