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Keto Blueberry Scones Recipe

Keto Blueberry Scones Recipe
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★★★★★

5 from 5 reviews

These Keto Blueberry Scones are a low-carb, gluten-free treat perfect for breakfast or a snack. Made with almond and coconut flour, fresh blueberries, and a touch of sweetener, they offer a delicious way to enjoy classic scones while staying keto-friendly. Topped with a simple vanilla-lemon icing, they are moist, flavorful, and satisfying.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup Trim Healthy Mama Gentle Sweet or preferred sweetener
  • 1/2 tsp salt
  • 1 tbsp baking powder

Wet Ingredients

  • 1/2 cup heavy cream
  • 1 large egg
  • 2 1/2 tbsp cold butter, cut into small pieces
  • 2 tsp vanilla extract

Add-ins

  • 1 cup fresh blueberries

Icing

  • 1/2 cup powdered sweetener
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract or lemon zest
  • 1 tbsp heavy cream (or half and half, or almond milk)
  • 2 tsp water

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Combine Dry Ingredients: In a food processor, add almond flour, coconut flour, sweetener, salt, and baking powder. Pulse until all ingredients are evenly mixed.
  3. Add Wet Ingredients: Add the heavy cream, egg, cold butter pieces, and vanilla extract to the dry mixture in the food processor. Pulse until you achieve a crumbly texture, then continue processing until the dough forms a cohesive ball. This process may take one to two minutes.
  4. Incorporate Blueberries: Transfer the dough to a bowl and gently fold in the fresh blueberries to prevent them from breaking.
  5. Shape and Cut Dough: Divide the dough and press it into two circles on the prepared baking sheet. Using a sharp knife, cut each circle into 8 equal wedges. Separate the wedges slightly, leaving at least half an inch between each scone for even baking.
  6. Bake: Place the baking sheet in the preheated oven and bake for 20 minutes until the scones turn golden brown and feel firm to the touch. Remove and allow to cool completely on a wire rack.
  7. Prepare Icing: In a small bowl, mix powdered sweetener, vanilla extract, lemon extract or zest, heavy cream, and water until smooth and drizzle-able.
  8. Glaze Scones: Once cooled, drizzle the icing over the scones to add a sweet, tangy finish. Serve and enjoy!

Notes

  • Use cold butter to ensure flaky, tender scones.
  • Be gentle when folding in blueberries to keep them whole and prevent turning the dough purple.
  • Almond milk or half and half can be substituted for heavy cream in the icing if desired.
  • Store scones in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • For a dairy-free version, substitute heavy cream and butter with coconut cream and coconut oil respectively, but texture may vary.

Nutrition

Keywords: keto blueberry scones, low carb scones, gluten free scones, keto breakfast, sugar free scones, keto dessert

Find it online: https://todayquickmeals.com/keto-blueberry-scones-recipe/