Keto/Low Carb Fluffy Scones

I was never a fan of traditional scones I've eaten but this one bakery I worked at made a round drop scone that was cranberry orange with an icing on top and it was delicious! I originally wanted to make those exactly but I could not find fresh or frozen cranberries. So I went with raspberries and then once the store was out of fresh and frozen raspberries so I made blackberry ones. So needless to say I have many variations of this scone.

Variations:

So far 6 ounce of any fresh of frozen berries I've tried have worked. I usually pair them with lemon or orange, using the juice to make my buttermilk instead of the vinegar. Always zest the citrus before juicing otherwise it is a pain or you just waste it, I'll add the zest to my dough or to the glaze that I make for the top. I'll put 1 tablespoon of juice in my measuring cup then fill it with my alternative milk then save the rest for making the glaze.

Combos I have done:

Blackberry Lemon- 1 Tbs. of lemon juice to make the buttermilk, zest and juice in the glaze

Raspberry almond- add 1 tbs. Almond extract to the wet ingredients and a 1/4 tsp. to the glaze, top with slivered almonds

Cranberry Orange- I haven't tried but should work the same as the blackberry lemon, I've also made just orange scones which were delicious

Blueberry Lemon- 1 Tbs. of lemon juice to make the buttermilk, zest and juice in the glaze

Haven't tried strawberries yet I have also used homemade keto jams in place of the fresh or frozen berries and just added a few tablespoons and folded into the batter which works well if you only have a few fresh berries on hand or none at all.

For the sweetener in this scone I used a powdered monkfruit/erythritol blend. The reason I used a powdered sweetener is because we aren't beating the sweetener with anything. You can use a pure stevia, monkfruit or sucralose powder but only a small amount and you may need less liquid. I don't suggest using a lot of allulose because it burns quickly and makes baked goods really soft to the point of falling apart. If you don't have powdered sweetener, you can either blitz it in a blender to powder it or use granular and whip it with the eggs until no longer grainy.

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Keto/Low Carb Blueberry Cinnamon Scone Recipe

40g/1/4 Cup + 1 1/2 Tbs. Coconut Flour

80 g/5 1/2 Tbs. Unflavored Whey Protein Isolate

2 tsp. Xanthan Gum

60g/1/2 Cup Powdered Sweetener

1 Tbs. Baking Powder

1 tsp. Baking Soda

24 g/4-5 Tbs. Oat Fiber

1 tsp. Cinnamon

1/2 tsp. Salt (1 tsp. if using unsalted butter)

113g/4 oz./8 Tbs. Salted Butter (cubed or grated and cold)

4 oz./1/2 Cup Alternative Buttermilk (1 tsp. Vinegar + nut milk or cream)

2 Egg (room temp. is best)

4 Oz./1/2 Cup Cream Cheese (softened)

6 oz. Blueberries (fresh or frozen)

Instructions:

1. Pull out the 2 eggs, 4 oz. of cream cheese (cut to soften quicker), and make the 1/2 Cup alternative buttermilk

2. Cube or grate the butter into small pieces and place in the freezer until needed

3. Weigh/measure, sift and whisk all the dry ingredients into a bowl, set aside

4. Whip up the eggs for 1 minute until light and frothy and doubled in volume

5. Add in soft cream cheese and whip together, if the cream cheese is not soft microwave for 5-10 second

6. Whip in the homemade buttermilk, set aside

7. Easiest way to incorporate the butter is to place dry ingredients into a food processor, can also cut in the butter with a pastry blender, fork or your fingers

8. Once everything is ready to go, grab the butter out of the freezer and place in food processor with the dry ingredients, pulse in butter until only small chunks of butter are visible, if you grated the butter, just work for a few minutes with finger into the dry ingredients until small pieces of butter remain

9. Return to the bowl and add in wet ingredients, saving a few tablespoons to brush on top of the scones add the blueberries, mixing lightly with a fork until just incorporated

10. Let hydrate in the refrigerator for five minutes

11. Once hydrated, place dough on a clean work surface sprinkled with unflavored whey protein and knead into a rectangle, gently folding the dough over itself and patting into a smooth rectangle, adding more protein if needed, keep kneading until it becomes a smooth dough and is no longer super sticky

12. Divide into 6 pieces then cut each square into a triangle, place 2 inches apart (they will spread) on a parchment lined baking pan, brush with remaining liquid and place into the refrigerator for ten minutes, preheat oven to 400 degrees

13. Bake for 18-22 minutes, spinning half way through for even browning, they should be nicely browned and just set in the middle, still soft but bounces back when pressed

14. Once out of the oven, let cool completely and make the icing

15. Store in a airtight container on the counter for a few days. If keeping for longer, keep in the refrigerator. Can freeze also.

Keto Cinnamon Icing:

90 g/3/4 Cup Powdered Sweetener

1/4 tsp. Cinnamon

1/4 tsp. Vanilla Extract

2-4 Tbs. Alternative milk or juice

Instructions:

1. Mix ingredients together until it is a thick drizzle glaze consistency

2. Can drizzle with a spoon or place into a ziplock bag and cut a small tip to drizzle, can also cover the entire top with the glaze using a spoon

Macros for cinnamon blueberry scones 1 of 12 with all the icing: Changing up the fruit and additives may alter the carb count slightly but not by much. I thought for some reason the blueberry scones were 2 net carbs but it's the blackberry lemon scones that are 2 net carbs. The raspberry almond are 3 net carbs

160 Calories

12 g Fat

20 g Total Carbs

3 g Fiber

13 g Sugar Alcohol

4 g Net Carbs

9g Protein

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