Who says you need to give up baked goods on the Keto diet? With recipes like these Keto blueberry scones, you can enjoy delicious, sugar-free, low-carb treats. We cut our blueberries in half (or quartered the larger ones) with a sharp paring knife to ensure a sweet burst of this keto-friendly fruit in every bite.
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A Brief History of the Scone
Scones originated in Scotland in the early 1500s, but the original recipe was quite different from today’s scones. They were cooked on a griddle like a large pancake and cut into triangles to serve. Modern British scones are more like American biscuits, often made with currants. However, in the US, scones are frequently packed with fresh fruits like these delicious blueberries.
4 Scone-Making Tips
- Temperature Matters: Make sure the melted ghee is warm, not hot, to avoid scrambling the eggs when you mix them.
- Golden Tops: Brush your scones with egg wash or melted ghee right before baking for a toasty, golden-brown top.
- Zesty Addition: Add 2 teaspoons of lemon zest for a bright, summery touch.
- Freezing and Reheating: Extra scones can be frozen tightly wrapped in foil in an airtight container for up to a month. To reheat, place frozen scones on a cookie sheet and heat at 375°F until the top is crisp and the center is warm.
A Keto Tea Party
Scones are essential for any British tea. Here’s a Keto tea party menu that will impress:
Sweet:
- Keto Lemon Bars: Lemon pairs perfectly with blueberries.
- Keto No-Bake Three-Ingredient Coconut Cookies: Delicate cookies perfect for a tea table.
- Keto Bread & Keto Raspberry Chia Jam: No tea menu is complete without jam and bread.
Savory:
- Keto No-Mayo Deviled Eggs: Egg salad sandwich flavors without the carbs.
- Keto Asian Rolled Cucumber Salad: A fresh take on the classic cucumber sandwich.
- Keto Smashed Avocado Breakfast: Simple, filling, and light.
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Ingredients
- 2/3 cup (70 g) coconut flour
- 1/2 cup (60 g) almond flour
- 1 teaspoon (4 g) baking soda
- 1/2 teaspoon (1 g) baking powder
- 2 ½ Tablespoons (28 g) erythritol
- Pinch of salt
- 2 medium eggs
- 1 teaspoon (5 ml) vanilla extract
- 2 Tablespoons (30 ml) ghee
- 1/4 cup blueberries (10 g), halved
Instructions
- Preheat Oven: Preheat oven to 390°F (200°C).
- Combine Dry Ingredients: In a large bowl, combine coconut flour, almond flour, baking powder, baking soda, erythritol, and a pinch of salt.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, vanilla extract, and melted ghee.
- Mix and Form Dough: Add the wet mixture to the dry mixture, then fold in the halved blueberries. Mix until it forms a loose dough.
- Shape Scones: Portion the dough into 6 small balls on a parchment-lined tray. Gently shape each into a triangle about ¾-inch (2 cm) high.
- Bake: Place in the oven for 3 minutes, then reduce the temperature to 320°F (160°C) and bake for an additional 10 minutes, rotating the tray once.
- Cool and Serve: Remove and allow to cool for at least 15 minutes before serving.
Enjoy these Keto blueberry scones as part of your ketogenic diet while indulging in the delightful flavors and textures of this classic baked treat.
FAQ
- Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Make sure to thaw and drain them well to avoid excess moisture in your scones.
- What can I use as a substitute for ghee?
You can use melted coconut oil or butter as a substitute for ghee. Just ensure it is warm and not hot to avoid scrambling the eggs.
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- Is there a substitute for erythritol?
Yes, you can use other keto-friendly sweeteners like monk fruit sweetener or stevia. Adjust the amount according to your taste preferences, as these sweeteners vary in sweetness.
- Can I make these scones dairy-free?
Yes, to make the scones dairy-free, use coconut oil instead of ghee. Additionally, ensure that any other ingredients you use are dairy-free.
- How should I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze them tightly wrapped in foil and in an airtight container for up to a month.
- How do I reheat frozen scones?
To reheat frozen scones, unwrap them and place them on a baking sheet. Heat in a preheated oven at 375°F (190°C) until the tops are crisp and the centers are warm, usually about 10-15 minutes.
- Can I add other fruits or ingredients to the scones?
Yes, you can experiment with adding other keto-friendly fruits like raspberries or strawberries. You can also add nuts or seeds for extra texture and flavor.
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- Are these scones gluten-free?
Yes, these scones are gluten-free as they are made with coconut flour and almond flour.
- Can I use baking powder instead of baking soda?
Baking soda and baking powder have different properties, so it’s best to use both as specified in the recipe. However, if you must substitute, use 2 teaspoons of baking powder for every teaspoon of baking soda.
- Why did my scones turn out dry?
Dry scones can result from overbaking or not enough moisture in the dough. Ensure you measure ingredients accurately and check your oven temperature. Adding a bit more ghee or liquid sweetener can help if the dough seems too dry.
- Can I add a glaze to these scones?
Yes, you can make a simple glaze using powdered erythritol and a bit of water or lemon juice. Drizzle it over the cooled scones for added sweetness and flavor.
- What is the best way to achieve a golden-brown top?
For a golden-brown top, brush the scones with egg wash or melted ghee right before baking. This will give them a beautiful, toasty finish.
Feel free to enjoy these keto blueberry scones as a delicious and low-carb treat any time of the day!
