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Keto Blueberry Scones Recipe

Louise Hendon | October 1
Keto Blueberry Scones Recipe #keto https://ketosummit.com/keto-blueberry-scones-recipe

Who says you need to give up baked goods on the Keto diet? There are plenty of sugar-free, low-carb recipes for delicious baked treats out there, like these Keto blueberry scones. We halved our blueberries (quartered the bigger ones) with a sharp paring knife to make it ‘spread a little further’ and ensure a lovely sweet bite of this low-carb, keto-friendly fruit in every mouthful.

A Brief History of the Scone

The scone originated in Scotland in the early 1500s, but the original recipe bears little resemblance to the scones we know and love today. They weren’t even cooked in the oven but rather on a griddle like a big pancake that was cut up into triangles to serve! What the British generally call scones today are more like American biscuits than the scones served in bakeries and coffee shops across the country. In Britain, it is rare to find a scone made with fruit other than currants. Luckily, that is not the case in the US where scones are often packed with hot and juicy fruits like these delicious blueberries.

4 Scone-Making Tips

  • Make sure the melted ghee is warm, not piping hot or it will scramble the eggs when you whisk it in and you definitely want scones, not scrambled eggs!
  • For toasty golden-brown tops, brush your scones with egg wash or melted ghee right before baking.
  • For a bright summery touch, even in cold weather, add 2 teaspoons lemon zest.
  • Extra scones can be frozen tightly wrapped in foil in an airtight container for up to one month. To reheat, simply unwrap frozen scones, place on a cookie sheet and re-heat at 375 degrees until the top is crisp and the center is warm.

A Keto Tea Party

Scones are an essential part of any British tea. Read on for a Keto tea party menu that would put any tea house to shame.

Sweet:

Savory:

  • Keto No-Mayo Deviled Eggs – Egg salad sandwiches are a classic for tea, deviled eggs give the same great flavors without all the carbs.
  • Keto Asian Rolled Cucumber Salad – Another unorthodox take on a tea-time classic, the cucumber sandwich. This cucumber salad has a lovely Asian dressing and none of the stodgy bread and butter of the original.
  • Keto Smashed Avocado Breakfast – This super simple avocado dish is a great addition to a tea party menu because it’s easy, filling, and light.

Keto Blueberry Scones Recipe #keto https://ketosummit.com/keto-blueberry-scones-recipe

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Keto Blueberry Scones Recipe #keto https://ketosummit.com/keto-blueberry-scones-recipe

Keto Blueberry Scones Recipe


  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes, plus 10-15 minutes cooling time
  • Total Time: -26016587.383333 minute
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Cuisine: British

Description

These lovely low-carb, keto-friendly scones pack blueberries in every mouthful.


Ingredients


Instructions

  1. Preheat oven to 390 F (200 C).
  2. Combine the coconut flour, almond flour, baking powder, baking soda, erythritol and pinch of salt in a large bowl.
  3. In a separate bowl, whisk together the eggs, vanilla extract, and melted ghee.
  4. Add the wet mixture to the dry mixture and add in the halved blueberries. Mix well until it comes together as a loose dough.
  5. Portion into 6 small balls onto a tray lined with parchment paper, then use a small spatula and a clean hand to gently shape into 6 small triangles, approx. ¾-inch (2cm) high. Leave enough space between each scone as some spreading does take place. Place in the oven for 3 minutes, then reduce the temperature to 320 F (160 C) and bake for an additional 10 minutes, rotating the tray once.
  6. Remove and allow to cool for at least 15 minutes before serving.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 2 g

Nutrition

  • Serving Size: 1 scone per serving
  • Calories: 150
  • Sugar: 2 g
  • Fat: 11 g
  • Carbohydrates: 7 g
  • Fiber: 5 g
  • Protein: 6 g

Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.