Keto Coconut Flour Blueberry Scones
Calories: 328kcal
Ingredients
Scones
- 1 cup coconut flour 112g
- 1/2 cup almond flour 56g
- 11 tbsp powdered monkfruit sweetener 110g
- 1 tbsp baking powder
- 2 1/2 tsp xanthan gum
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup cold grated unsalted butter 180g
- 6 tbsp full fat sour cream 90g
- 6 tbsp heavy cream 90g
- 1 tsp white vinegar optional
- 1 egg whisked
- 3/4 cup fresh blueberries 142g
- additional cream for brushing
Glaze
- 1/4 cup powdered monkfruit/erythritol sweetener 40g
- 2 tbsp heavy cream 30g
- 1/4 tsp vanilla extract
Instructions
- Pre-heat your oven to 400*F.
- Add your dry ingredients to a bowl, including the coconut flour, almond flour, powdered monkfruit sweetener, baking powder, xanthan gum, cinnamon and salt. Whisk to combine.
- Add your cold grated butter to the dry ingredients and gently stir to coat.
- Add the sour cream, heavy cream, vinegar and whisked egg as well. Stir a few times, then also add in the blueberries.
- Continue to mix gently, as to not crush the blueberries until you start to get a thicker crumbly mixture (use your hands to help mix everything).
- Pour the crumbly mixture out onto a large parchment-lined baking sheet. Use your hands to push the dough together and form it into a large circular disc, about the thickness you'd like your scones. *If you find your dough too wet, add 1-2 extra tablespoons of coconut flour as needed. The dough should be crumbly and relatively dry, but should stick together when firmly pressed.
- Slice the disc into 8 pieces and separate the pieces slightly on the tray to give them space to bake.
- Brush the scones lightly with a bit of extra heavy cream.
- Bake the scones for ~18-20min at 400*F, turn the heat down to 350*F if you continue baking past this time. Cover the scones part-way through baking with tinfoil to prevent them from browning too quickly on the top. If your oven heats more from the top-down, bake your scones on a lower rack. If it heats more from the bottom-up, bake them on the top rack.
- Once the scones have cooled, whisk together the 3 ingredients for the glaze. Drizzle it over-top of each scone.
- When the glaze has hardened, serve the scones with a side of coffee or tea. Enjoy your Keto Coconut Flour Blueberry Scones!
Notes
Ingredients Links For Scones:
Tips For Making Keto Coconut Flour Blueberry Scones
- If you find your scone dough is too soft, add an extra 1-2 tbsp coconut flour. It should be quite dry but just moist enough to hold together when pressed firmly into a shape.
- This recipe is great with some lemon added. Add some lemon zest and a small amount of lemon to the dough in place of a bit of the heavy cream/vinegar. You can also add lemon juice/zest to the glaze.
- Don't like blueberries? Try my Keto Raspberry Almond Scones or Low Carb Keto Chocolate Chip Scones.
- You can also use full fat greek yogurt in place of sour cream.
- If you don't have xanthan gum, you can still make this recipe, but your scones may be a quite a bit more crumbly. Try adding 1/2 tsp ground psyllium husks or 1 tbsp cornstarch at least if you are not using xanthan gum.
- To lighten the calories, you can make these with light coconut milk or almond milk. For dairy free you can use full fat coconut milk.
- Store these scones in a ziplock or tupperware container at room temperature once they've cooled for up to one day (longer if you add the glaze later).
- OR refrigerate for up to 5 days OR freeze in tupperware for a later date. The longer these sit out at room temperature UNCOVERED, the firmer they will become.
Nutrition
Serving: 1keto blueberry scone | Fiber: 6.1g | Calories: 328kcal | Fat: 29.1g | Protein: 4.8g | Carbohydrates: 5.8g