Jennifer Sprinkles - Ketogenic Baking - Keto Blueberry Scones

Keto Breakfast Treats

Keto Blueberry Scones

Golden keto scones with a tasty light and soft interior.

My husband and I were perusing the aisles at Specs (our favorite local Texas liquor store), and he saw clotted cream. He mentioned the quintessential afternoon breakfast treat while working in London. It sounded amazing, so I wanted to try a keto version.

These scones are so tasty and they come in at 5 g net carbs per slice so we tried these on a day of “higher” carb consumption.

The recipe comes from KetoCookingChristian. I love her blog so much! I can’t wait to try more of her recipes!

Step 1: Prep your ingredients and preheat oven to 350°F. Grease a pizza or baking pan (or lay with parchment paper)

Step 2: In a medium bowl, combine the almond flour, Swerve (or erythritol), baking powder, and sea salt.

Step 3: In a small bowl, whisk together the melted butter, lemon zest, vanilla, and egg.

Step 4: Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. My kitchenaid mixer with the paddle attachment came in handy here. The dough should be pliable and dense, but not crumbly add a little more butter, a teaspoon at a time, if it’s very dry.

Step 5: Stir and press the blueberries into the dough. The spatula works best for folding in the blueberries.

Step 6: Place the dough onto the lined or greased pan and form a circle 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.

Step 7: Bake for 18 to 22 minutes, until golden. Mine took 18 minutes. Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling.

For the Glaze:

Step 8: 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.

Step 9: Drizzle over the tops and enjoy with clotted cream if you’d like!

XOXO,

Jennifer Sprinkles

Keto Blueberry Scones

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8

Ingredients

For the Scones

  • 2 cups Almond Flour
  • 2/3 cup fresh blueberries
  • 1/3 cup Swerve Confectioners
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon sea salt
  • 1/4 cup unsalted butter melted
  • 1 tablespoon lemon zest
  • 1 teaspoon Vanilla Extract
  • 1 large egg

For the Glaze

  • 1/4 cup Swerve confectioners
  • 1 tablespoon fresh lemon juice
  • 1-2 teaspoons heavy cream or as needed

Instructions

For the scones

  • 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 very dry.
  • Stir and press the blueberries into the dough.
  • Place the dough onto the lined pan 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.

For the glaze

  • 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 enjoy with clotted cream if you'd like!

Notes

Nutrition Facts
Amount Per Slice
Calories 218
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%

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