Children’s Tea Party Keto Funfetti Scones

Scones are part of any tea party, even ones for children. These funfetti scones are a joy to look at and an indulgent treat. Moist, fluffy, and flavorful, these scones will be gone before you know it. The best part is that you don’t have to worry about any sugar-related energy bursts because these funfetti scones are sugar-free and low-carb.

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 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 are these scones kid-friendly?

When it comes to Keto children’s tea party recipes, the more colorful, the better, so pack these delicious scones with as many sprinkles as their eyes can take. There are a variety of shapes and colors of sprinkles to choose from, as long as they are Keto-friendly.

How can you customize this recipe?

These funfetti scones are flavored with vanilla and almond extract. However, you can add other flavorings. Some great flavors include orange zest, lemon zest, or some lavender. You can also swap the sprinkle for chocolate chips, dried fruit, or nuts. All these variations make for excellent Keto tea party recipes.

Net Carbs

3.4 g
Fiber

5 g
Total Carbs

20.4 g
Protein

6.9 g
Fats

22.7 g

262 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Super Fine 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
Almond extract

0.25 tsp
Vanilla extract

1 tsp
Sugar-free Sprinkles

3 tbsp
Water

2 tsp

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 combine.
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. Add 2 tbsp of sprinkles and mix.
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 onto a clean surface and shape it into a rough circle. Press until 1 ½ inch thick (3 cm) and cut into 6 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 water. Whisk until a thick glaze forms. If the glaze is paste-like, add ½ tsp or 1 tsp until desired consistency.
Step 7

Drizzle the glaze over the scones. Sprinkle the remaining sprinkles on top. Serve immediately or store until later.