Scones may not be as popular in the U.S. as they are across the pond, but that doesn’t mean you should miss out. Enjoy a proper breakfast with this Keto British scones with blueberry jam recipe.
Not All Scones Are Created Equal
If you’ve ever had an authentic British scone, you know they taste a bit different than the dry, crumbly versions typically found in America.
The biggest difference is where the fat goes. American scones often include a lot more fat in relation to flour. British scones might have a bit of fat, but they prefer to slather the butter on top of the scone rather than mixing it into the dough.
Our British friends also shudder at the thought of adding a bunch of mix-ins to their scones. Again, they like to pile flavorful butter and jam on top, but prefer a relatively plain base, whereas in the states you get anything from chocolate chips to nuts to blueberries included.
There are also discrepancies in how scone is pronounced. In America, most have it rhyming with phone, but overseas they might say something resembling “scawn.”
So what do scones have in common, regardless of where they’re made? They aren’t Keto. Luckily, I’ve got a solution for that.
How to Make Keto Scones
In the baking world, flour is probably your biggest enemy in the fight to continue ketosis. And there’s a whole lot of flour in scones, whether you make them British or American-style.
For this Keto version, I replaced white all-purpose flour, which gives you a concentrated dose of carbs, with a mix of coconut and almond flour.
While it would be nice to just use one or the other, achieving the perfect consistency often requires a blend.
The other potential ketosis hazard is sugar. Instead, we’ll sweeten these scones with erythritol, a sugar alcohol. After all, scones should have a little sweetness!
This British-style version does not have any add-ins to the dough. Instead, you’ll make a wonderful blueberry jam to serve on top.
A little coconut cream punctuates the presentation.
More Keto Desserts
If you’re going to be successful with Keto, you need strategies to help you stick with it for the long haul.
One of my favorite strategies is eating dessert. But not just any dessert will do. You do need to be mindful of the ingredients and keep the carbs down.
That said, as long as they’re made carefully, Keto desserts can be a lovely treat and help you get through slumps where you might be tempted to stray.
1/3 cup (80 ml) of coconut cream (from the top of a refrigerated can of coconut milk)
1 Tablespoon (12 g) of powdered Erythritol
Preheat the oven to 340°F (170°C).
Combine the coconut flour, almond flour, baking powder, baking soda and Erythritol in a bowl. In a separate bowl, whisk to combine the eggs with the vanilla extract. Pour the egg mixture into the flour and mix well to combine.
Form 4 balls from the dough and place them on a rimmed baking tray lined with parchment paper. Flatten the tops of the dough slightly with the palm of your hand.
Place the baking tray in the oven and bake for 12 to 15 minutes, rotating the tray halfway through. Remove the baking tray from the oven and set aside to cool.
Meanwhile, to make the blueberry jam, place the blueberries in a small saucepan and heat gently while using a potato masher or fork to mash them. Continue to cook until all excess liquid has evaporated. Set aside to cool completely.
To make the sweet coconut cream, simply combine the coconut cream and powdered Erythritol.
Serve the scones with the blueberry jam and sweet coconut cream, if desired.
All nutritional data are estimated and based on per serving amounts.
Serving Size:1 scone with 1/4 of the blueberry jam and sweet coconut cream
Louise co-founded Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. She 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.