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