Tea Party Keto English Raisin Scones

Scones are an excellent option for many occasions ranging from a relaxed Sunday brunch to a full-blown tea party. This Keto version is buttery, fluffy, and moist, providing all the deliciousness of a traditional scone without the added carbs. For a complete Keto tea party experience, pair these scones with other Keto tea party recipes like these Keto tea party salmon croquette canapes.

How to serve these scones?

Scones can be served on their own or as a part of a full afternoon tea along with other Keto English tea party recipes. Scones are usually served in the middle tier along with clotted cream and raspberry preserve. And of course, don’t forget the tea!

How to make delicious scones for a Keto tea party?

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 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 can you customize this recipe?

This version can be created with other dried fruit like currants or cranberries. You can also spice up these scones by adding cinnamon, ground ginger, nutmeg, or orange zest. For plain Keto scones, simply omit the raisins. You can also prepare less-than-authentic versions by adding cooked bacon, cheese, herbs, or fresh berries.

Net Carbs

4.8 g
Fiber

4.3 g
Total Carbs

21.2 g
Protein

6.9 g
Fats

22.8 g

267 cals

Quantity

Serving Size

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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

0.25 cup
Raw egg

1 large
Heavy cream

2 tbsp
Vanilla extract

1 tsp
Raisins

1 tbsp

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 it to the bowl. Using your fingers, pinch the butter into the dry ingredients until the mixture resembles coarse bread crumbs. Roughly chop the raisins, and fold them in.
Step 3

In a small bowl, whisk the egg, heavy cream, 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 onto a clean surface and shape it into a rough circle. Use a round cookie cutter to cut out 6 scones.
Step 5

Carefully transfer the unbaked scones to the prepared baking sheet. Bake for 20 minutes until golden. Remove from the oven, let cool for 10 minutes, and serve!