Keto All-Butter British Scones With Raspberry Chia Jam And Cream

There’s nothing quintessentially more British than the scone. Somewhere between a cookie and a cake, these buttery bakes are then filled with jam and cream. This British Keto recipe is perfect for your afternoon tea or morning coffee alike! Naturally gluten-free and easy to make, you’ll become a Keto British food pro before you know it!

Cream or jam first I hear you say?

The ever dividing debate, known as the Cornwall versus Devon method.

Traditionally, the Cornish method is to halve the scone in two, spread the jam and then add a teaspoonful of clotted cream. Whereas the Devonshire method is to halve the scone in two, but cover each half with clotted cream then a teaspoon of jam on top. Either way tastes great, but insiders of Buckingham Palace have revealed jam first and then the cream.

Can I make this recipe vegan?

You may substitute the egg for a chia egg, or Keto-friendly egg replacement and swap the Greek yogurt for coconut or almond-based yogurt. It is important that the yogurt is relatively thick as this helps give structure to the dough. Serve with a dairy-free cream or butter.

How long does it keep?

The scones keep well in an air-tight container in the fridge for 5 days or so. You can also freeze them and defrost when you like. Just place them back in the oven at 355F/180C for 6-8 minutes until heated through. The jam can also be frozen in ice cube trays and defrosted when ready for use.

Are there any ingredient substitutions?

The best alternative for raspberry jam is blackberries or strawberries, or a combination of all three. You can also use any Keto-friendly store-bought jam if you don’t have time to make it from scratch. If so, skip straight to Step 3.

Net Carbs

3.1 g
Fiber

3.9 g
Total Carbs

9.1 g
Protein

6 g
Fats

15.6 g

184 cals

Quantity

Serving Size

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Almond flour

2 cup
Coconut flour

2 tbsp
Psyllium seeds

1 tbsp
Baking Soda

1 tsp
Salt

0.25 teaspoon
Greek yogurt

0.5 cup
Raw egg

1 large
Vanilla extract

1 tsp
Unsalted butter

0.33 cup
Frozen Raspberries

5 oz
Lemon juice, fresh

1 tbsp
Chia seeds

1.5 tbsp
Monk Fruit Erythritol Blend

2 tbsp

Step 1

Prepare the jam first. Place the raspberries (fresh or frozen) into a saucepan over medium heat. Add in the lemon juice and erythritol and bring to a simmer.
Step 2

Let the jam simmer on medium-high heat for 10 minutes to reduce its liquid. Occasionally stir to ensure the bottom doesn’t catch and burn. Reduce the heat then add in the chia seeds and mix through. Remove from the heat and leave to cool. The chia seeds will also help to thicken the jam.
Step 3

Preheat the oven to 350F/ 180C. Line a baking tray with baking paper. In a large bowl, add the almond flour, coconut flour, psyllium husk, bicarbonate soda and sea salt. Stir to combine.
Step 4

Melt the butter in the microwave for 30 seconds. Set aside to cool slightly. In another bowl, add the Greek yogurt, egg and whisk to combine. Drizzle in the butter and whisk quickly to form a smooth texture.
Step 5

Add the wet ingredients to the dry ingredients. Use your hands to combine and gather together to form a ball. Cover in plastic wrap and leave to chill in the fridge for 15-20 minutes, just cool enough to prevent sticking.
Step 6

Cut 2 pieces of baking paper and place the dough in between, this will help prevent sticking to the counter. Roll the dough about 1-inch thick. Use a round cookie cutter about 2-inches wide to cut rounds out of the dough and use a flat spatula to lift and transfer to the baking tray. Repeat until you have no dough left. Brush the scones with milk of choice and sprinkle the tops with more erythritol. Please note, these scones don’t rise much so it’s important to roll the dough thick. This recipe yields between 10-12 scones.
Step 7

Bake in the middle of the oven for 12-15 minutes or until lightly golden and cooked through. When done, remove from the oven and allow to cool on the tray for 15 minutes before slicing. Serve with the prepared raspberry-chia jam and clotted cream.