Go Back
Keto Raspberry Almond Scones
Print Recipe
4.5 from 2 votes

Keto Raspberry Almond Scones

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Keyword: scones
Servings: 8 scones
Calories: 321kcal

Ingredients

Scones

Glaze

Instructions

  • Pre-heat oven to 375*F.
  • In a large bowl combine all of your scone dry ingredients including the sweetener and lemon zest.
  • Add your grated butter and use a fork to press it into the flour mixture. Mix until everything is relatively well-combined and crumbly.
  • In another medium bowl, whisk together your wet ingredients except the jam and raspberries.
  • Add your wet ingredients to the butter and flour mixture. Mix until a thick slightly crumbly dough forms.
  • Stir in your raspberry pieces until just mixed. Then add your jam and again stir just until partially combined (you want it swirled throughout, not so much completely mixed in).
  • Next, take your dough and place it on a large baking sheet that's lightly greased and form it into a round circle that's about 1.5 inches in height. (Note that the scones will get a bit bigger but aim to make them roughly the size you want them when shaping them).
  • Next, using a sharp knife, carefully cut the dough into 8 triangles (you can also refrigerate the dough before hand to make this easier).
  • Brush the scones gently with ~2 tablespoons of heavy cream.
  • Bake the scones for 20-25min or until they are lightly browned around the edges and the center is cooked (they will set just slightly more when they have a chance to cool).
  • While the scones are baking you can put together your glaze by whisking together the listed glaze ingredients (except the almond slivers) in a small bowl until smooth.
  • Let the scones cool completely on their baking sheet before attempting to remove them. To lift them, use a knife to gently lift any stuck edges, then use a spatula to lift up the entire scone and set it on wire rack.
  • Place another baking sheet under the wire rack and drizzle your glaze over each scone. Allow the glaze to harden for 10-20mins.
  • And that's it! Enjoy your Keto Raspberry Almond Scones. Feel free to store these in an airtight container on the counter for a few days OR freeze them between layers of parchment paper in an airtight container for a future snack.

Notes

  • 3.6g is the NET carbs for 1 scone.
  • PLEASE READ MY IMPORTANT TIP ABOVE BEFORE READING THE REST OF THESE TIPS
  • If using fresh raspberries, you will notice your dough is a bit tough to form into a circle without making a raspberry mess. Don't worry about squishing the raspberries, just do your best to form a circle that's about 1.5 inches tall, if the dough seems to be coming apart slightly, just gently push it back together. You can also refrigerate the scones before slicing and baking to make it a bit easier. Note that most cracks will disappear and the scones will hold together once baked. 
  • For the glaze, I recommend using a combination of heavy cream and milk OR 18% cream. This is because 35% cream (aka heavy cream) on it's own tends to seize up a bit wth powdered erythritol creating a frosting more-so than a glaze. Adding the little bit of milk or 18% cream helps loosen it back up while maintaining the rich flavour that heavy whipping cream provides. 
  • Watch the baking time for your scones. My oven bakes slower than the average oven so I recommend baking these for ~20min if using the jam version. If using fresh raspberries instead I'd recommend 25-30min or a little more if your dough is still wet in the centre. I baked mine with fresh raspberries for 33min for reference. 
  •  

Nutrition

Serving: 1scone | Calories: 321kcal | Carbohydrates: 3.6g | Protein: 6.2g | Fat: 27.4g | Fiber: 7g