Keto Blueberry Lemon Scones Recipes

ALMOND FLOUR KETO BLUEBERRY SCONES RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.
• In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it's dry.) Fold the blueberries into the dough.
• Place the dough onto the lined pan and form a disk shape, about 1in (2.5 cm) thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 in (2.5 cm) apart. Bake for about 18-22 minutes, until golden.
• Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).

KETO BLUEBERRY LEMON SCONES

Steps:

• Preheat oven to 350 degrees
• Line a baking sheet with parchment paper.
• In a large bowl, whisk together almond flour, coconut flour, Swerve, guar gum, baking powder and baking soda. Add lemon zest and whisk again.
• Cut chilled butter into flour with a pastry cutter in the same manner you would for a pie crust.
• Add egg, lemon juice, half + half, vanilla extract and mix them into flour by hand until dough forms. Dough will be sticky. Let your dough rest for just a couple of minutes while washing hands from excess dough. (The dough will thicken a bit while resting).
• Now work your blueberries into the dough so that they're evenly distributed, then form the dough into a disk. (See our traditional blueberry scone recipe for photo instructions of this process.)
• Place your dough disk onto your parchment paper lined baking sheet. Flatten it out just a bit and cut it into 8ths. Spread them a bit apart on the cookie sheet so they're not too close.
• Place a full piece of foil lightly over top of the scones and bake at 350 degrees for a total of 36-38 minutes. At the half way mark, turn the baking sheet 180 degrees- this will help them to bake more evenly.
• Remove the foil for just the last 2 minutes of the bake and then remove from oven to cool. The scones at this point should be firm on the exterior but a touch tender in the center, they will firm up fully during the cooling process. They will be golden on top, with a bit of browning on the edges. Let your scones cool untouched for a full 20+ minutes as they firm up.
• While you're waiting for the scones to cool, go ahead and mix together your glaze. With a hand mixer, blend together your cream cheese and butter. Add lemon and blend again. Finally, add in Swerve and salt, then blend one last time. You can add a bit more lemon juice to thin it out if desired.
• Drizzle glaze over cooled scones and serve. You can also place them in the fridge or freezer for a few minutes so the glaze will set before serving.
• Enjoy! Store any leftovers in an airtight container and place in refrigerator.

KETO BLUEBERRY LEMON SCONES (GLUTEN-FREE)

Steps:

• Preheat the oven to 350°F. Line a baking sheet with Parchment Paper.
• In a medium bowl, combine the almond flour, Swerve (or erythritol), baking powder, and sea salt. In a small bowl, whisk together the melted butter, lemon zest, vanilla, and egg.
• Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. The dough should be pliable and dense, but not crumbly add a little more butter, a teaspoon at a time, if it's too dry. Stir and press the blueberries into the dough.
• Place the dough onto a baking sheet lined with parchment paper and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.
• Bake for 18 to 22 minutes, until golden. Mine took exactly 20 minutes. Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling.
• Mix the 1/4 cup of Swerve, lemon juice and start with 1 teaspoon of the heavy cream, adding more as needed to get the right consistency for the glaze. Drizzle over the tops and serve.

KETO BLUEBERRY LEMON SCONES (NUT FREE, GLUTEN FREE)

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Place the sesame flour, swerve, flaxseed, gelatin, baking powder, baking soda, xanthan gum, and salt in a food processor and process until combined.
• Add the butter to the processor and pulse until the mixture looks like crumbs.
• Add the cream, eggs, lemon juice, and lemon stevia and process until a dough forms. Remove from the processor and place in a bowl. Stir in the blueberries by hand then place on lined sheet pan.
• Wet your hands with water and form the dough into a circle about an inch thick. Lightly grease a pizza cutter or knife and cut the circle into 8 triangles. Grease a spatula and use it separate the triangles so they are not touching.
• Bake 15-17 minutes, or until slightly golden. Let cool for about 10 minutes and enjoy with a dusting of confectioners erythritol over the top if desired.