Keto Blueberry Scones
These Keto Blueberry Scones are a sugar free, gluten free classic you’ll fall back on time and time again. Buttery, crumbly and topped with a zingy sugar free lemon icing, each scone has only 3.9g net carbs.
Ingredients
- 2 ¼ cupalmond flour (225g or ground almonds ***)
- ¼ cupgranulated sweetener (45g )
- 1 ½ tspbaking powder
- ¼ cupbutter (melted, 60g)
- 1zest of lemon
- 1 tspvanilla extract
- 1egg (large, room temperature)
- ½ cupblueberries (75g)
- 1egg (beaten, for brushing the tops (only used 1/3))
- ¼ cuppowdered sweetener (40g erythritol or allulose)
- 1 tsplemon juice
Directions
- 1
Preheat the oven to 180 Celsius / 350 Fahrenheit.
- 2
Combine the dry ingredients - almond flour, sweetener, baking powder - in a bowl.
- 3
In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer. Fold through the blueberries with a spatula.
- 4
Form a dough ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick. Cut into wedges. Move them apart a little and brush the tops with beaten egg.
- 5
Bake for 20 - 22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
- 6
For the glaze, whisk everything together in a small bowl using a balloon whisk until smooth.
- 7
Drizzle lemon glaze over cooled scones.