KETO LEMON BLUEBERRY SCONES
JANUARY 2020 | The Honest Spoon
I’m a baker by nature, and being on the keto diet is proving to be challenge. I love to bake and my kids & neighbors reap the rewards of home baked goodies. While I don’t have much of a sweet tooth, I do crave the occasional treat. I also crave bread like textures………so here we are- scones fit for a ketogenic diet. FINALLY!!!!!
If you’re new to low carb baking, go into it knowing that it is simply different that traditional baking. For example, this recipe calls for coconut flour- you can’t omit it and just add more almond flour. Coconut flour absorbs moisture at a different rate and you need it in this recipe. As you explore new Keto recipes, you’ll find that almond and coconut flours will be some of your new pantry staples.
If you’ve made traditional scones before, you may think things are all wrong here because the batter is very wet. That’s ok! It’s supposed to be! Also, you will bake the entire disk of batter for a solid 25 minutes before you cut them into wedges. If you try to cut them sooner than 25 minutes, the whole thing will deflate and crack. No bueno.
The foundation of this recipe is great. Once you’ve made these- try to explore new flavor combos.
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KETO BLUEBERRY LEMON SCONES [Gluten Free, Keto]
INGREDIENTS:
(Makes 8 scones. About 5 net carbs each using Carb Manager to calculate)
FOR THE SCONES:
2 Cup almond flour
1/4 Cup coconut flour
1/3 cup sweetener (like erythritol)
1 tablespoon baking powder
1/4 tsp salt
4 tablespoons cold butter, cut into small cubes
2 large eggs, room temperature
1 teaspoon vanilla
1/4 cup heavy whipping cream
zest of one lemon
3/4 fresh or frozen blueberries
FOR THE GLAZE:
2 tablespoons room temperature soft cream cheese
1/2 teaspoon poppy seeds (optional)
1/3 cup powdered sweetener (like swerve)
1/3 cup heavy whipping cream
Juice of one lemon wedge (about 1/4 lemon)
METHOD:
1. Preheat oven to 350F.
2. Combine almond flour, coconut flour, baking powder, sweetener, salt in the bowl of a food processor. Then add butter and process until butter is course and the size of peas. Add eggs, heavy cream and vanilla and process until just combined.
3. Transfer mixture to a bowl. Add lemon zest and blueberries and mix by hand until evenly distributed. Transfer mixture onto a parchment lined baking sheet and form into a dusk about 1 inch thick and 9 inches wide.
4. Bake disk for 25 minutes. Remove from oven and cut into eight equal wedges. Separate the wedges slightly and bake and additional 5 minutes. Let cool at least 5 minutes before serving. (The cooling time also allows the dough the come together and solidify a bit while it cools.)
5. While the scones are cooling, combine the ingredients for the glaze in a small bowl and whisk until smooth. If needed, pop the mixture is the microwave for 15 seconds and whisk again until smooth. Pour over scones or serve on the side.
Enjoy! Let me know how it turned out!!
