#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
15 min
cook time
25 min
ready time
40 min
Keto Blackberry Scones
Scones are an excellent option for several occasions ranging from a relaxed Sunday brunch to a full-blown tea party. These Keto blackberry scones are buttery, fluffy, and moist, providing all the deliciousness of a traditional scone without the added carbs. Paired with tangy lemon icing, these scones are the perfect sweet snack.
How to make delicious scones?
Preparing homemade Keto scones can be tricky, but we are here to make the process easier for you.
• For an authentic flavor, use high-quality butter. Don’t swap it for ghee, margarine, or coconut oil. • The butter must be very cold. Chop it into small pieces and incorporate it into the dry ingredients by pinching with your fingers or using a pastry cutter until the mixture resembles coarse crumbs. If the butter starts melting by this point, transfer the bowl to the freezer. • Use super fine almond flour as opposed to regular. The finer texture best resembles wheat flour.
How to serve these scones?
Traditionally, scones are served with jam and clotted cream. Since this recipe is loaded with oozing blackberries, you can skip the jam. You can serve these scones with the icing or with a dollop of clotted cream. Scones are best served with tea.
How can you customize this recipe?
Just like many other Keto blackberry recipes, you can use raspberries, cranberries, blueberries, or strawberries in place of the blackberries. You can also spice up these scones by adding cinnamon, nutmeg, or orange zest.
Net Carbs
4.3 g
Fiber
3 g
Total Carbs
16.3 g
Protein
5.3 g
Fats
15.8 g
201 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Super-Fine Natural Almond Flour
1.25 cup
Coconut flour
0.25 cup
Powdered Erythritol (Icing Sugar)
0.5 cup
Baking powder
2 tsp
Salt
0.25 tsp
Butter
4 tbsp
Egg
1 large
Heavy cream
2 tbsp
Almond extract
0.25 tsp
Vanilla extract
1 tsp
Blackberries
0.5 cup
Lemon juice
2 tsp
Recipe Steps
steps 7
40 min
Step 1
Preheat your oven to 325F/160 C and line a baking sheet with parchment paper. To a bowl, add the almond flour, coconut flour, ¼ cup powdered erythritol, baking powder, and salt. Whisk to incorporate.Step 2
Cut the cold butter into small pieces and add to the bowl. Using your fingers, pinch the butter into the dry ingredients until the mixture resembles coarse bread crumbs. Chop the blackberries and stir them into the mixture.Step 3
In a small bowl, whisk the egg, heavy cream, almond extract, and vanilla. Add to the previous bowl and stir gently until combined. The dough needs to hold together barely, so add ½ - 1 tbsp of heavy cream if it is crumbly.Step 4
Don’t overwork the dough; you need the butter to stay cold in the dough. Transfer it to a clean surface and shape it into a rough circle. Press until 1 ½ inch thick (3 cm) and cut into 8 wedges.Step 5
Using a spatula, transfer the dough pieces to the lined baking sheet. Bake for 20-25 minutes until golden and risen. Remove from the oven and let cool completely.Step 6
To a small bowl, add ¼ cup powdered erythritol and 1 tsp of lemon juice. Whisk until a thick glaze forms. If the glaze is paste-like, add ½ tsp or 1 tsp of lemon juice until desired consistency.Step 7
Drizzle the glaze over the scones. Serve immediately or store until later.
