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Keto Scones

Keto Scones

Keto Scones

By recipes genie | Published on January 4, 2025

Tools & Equipment

1
Large mixing bowl
2
Whisk
3
Pastry cutter or fork
4
Measuring cups and spoons
5
Baking sheet
6
Parchment paper
7
Sharp knife or cookie cutter
8
Wire rack

Ingredients

Dry Ingredients

  • 1
    2 cups almond flour
  • 2
    1 teaspoon baking powder
  • 3
    0.5 teaspoon erythritol or your preferred keto sweetener
  • 4
    0.25 teaspoon salt

Wet Ingredients

  • 1
    0.5 cup cold unsalted butter
  • 2
    1 each large egg
  • 3
    0.25 cup heavy cream
  • 4
    1 teaspoon vanilla extract

Directions

1

Preheat oven and prepare baking sheet

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.

2

Combine dry ingredients

In a large bowl, whisk together the almond flour, baking powder, erythritol or sweetener, and salt. Ensure that all dry ingredients are evenly distributed. This will help the scones rise properly.

3

Incorporate cold butter

Cut the cold butter into small cubes. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed.

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4

Mix wet ingredients

In a separate bowl, whisk together the egg, heavy cream, and vanilla extract until well combined. This mixture will provide the moisture needed for the scones.

5

Combine wet and dry ingredients

Pour the wet ingredients into the dry ingredients. Mix until just combined. Be careful not to overmix the dough. Overmixing can lead to tough scones.

6

Shape and cut scones

Lightly flour a clean surface with almond flour. Gently turn the dough onto the surface and form it into a disc about 1 inch thick. Use a sharp knife or a cookie cutter to cut the dough into 6-8 triangles or rounds. If using a knife, be careful to not cut yourself.

7

Arrange scones on baking sheet

Carefully transfer the scones to the prepared baking sheet. Place them at least 1 inch apart. For an extra touch, brush the tops with a little extra heavy cream.

8

Bake the scones

Bake for 15-20 minutes, or until the scones are golden brown and firm to the touch. Baking times may vary depending on your oven. Keep a close eye on them to prevent burning. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

9

Cool and Serve

Allow the scones to cool slightly before serving. Serve warm with butter, keto-friendly jam, or clotted cream, if desired.

Recipe Tips

  • Ensure your butter is very cold for the best texture.
  • Do not overmix the dough, as this will result in tough scones. Mix until just combined.
  • For a richer flavor, use full-fat ingredients.
  • Store leftover scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
  • If you don't have a pastry cutter, use two forks to cut the butter into the dry ingredients.
  • To get an even golden brown color on the scones, brush with a little bit of heavy cream before baking.

Nutrition Facts (per serving)

Calories

280 kcal

Carbs

5g

Protein

8g

Fat

25g

Fiber

3g

Sugar

1g

Sat. Fat

15g

Sodium

250mg

Trans Fat

0g

Cholesterol

100mg

Potassium

100mg

Vitamin A

100%

Vitamin C

1%

Calcium

70%

Iron

1.5%

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