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Gluten-Free Keto Blueberry Lemon Scone with glaze

Keto Blueberry Lemon Scones


  • Author: Lila Ruth
  • Total Time: about 50 min
  • Yield: 8 scones 1x
  • Diet: Gluten Free

Description

4.2 net carbs per scone


Ingredients

Scale
  • 1 cup almond flour (Bob’s Red Mill)
  • 1/3 cup coconut flour
  • 1/4 cup Granular Swerve Sugar Replacement
  • 2 teaspoons guar gum
  • 2 teaspoons baking powder (Hain brand is grain-free)
  • 1/2 teaspoon baking soda
  • Zest of 1 lemon
  • 1/4 cup chilled butter, cubed (Earth Balance for dairy-free)
  • 1 egg large, not jumbo
  • 2 tablespoons fresh lemon juice
  • 2.5 tablespoons of half and half or heavy cream (coconut milk for dairy-free)
  • 1/2 teaspoon vanilla (or lemon extract)
  • 1/2 cup blueberries (you can slice them in half so each scone has plenty)

Glaze

  • 1/2 of an eight oz container cream cheese, room temperature (Kite Hill for dairy-free)
  • 1 tablespoon butter, softened (Earth Balance Spread for dairy-free)
  • 1 tablespoon lemon juice
  • 1/3 cup Swerve Confectioner Sweetener
  • 1/8th teaspoon salt
  • lemon zest

Instructions

  • Preheat oven to 350 degrees
  • Line a baking sheet with parchment paper.
  • In a large bowl, whisk together almond flour, coconut flour, Swerve, guar gum, baking powder and baking soda. Add lemon zest and whisk again.
  • Cut chilled butter into flour with a pastry cutter in the same manner you would for a pie crust.
  • Add egg, lemon juice, half + half, vanilla extract and mix them into flour by hand until dough forms. Dough will be sticky. Let your dough rest for just a couple of minutes while washing hands from excess dough. (The dough will thicken a bit while resting).
  • Now work your blueberries into the dough so that they’re evenly distributed, then form the dough into a disk. (See our traditional blueberry scone recipe for photo instructions of this process.)
  • Place your dough disk onto your parchment paper lined baking sheet. Flatten it out just a bit and cut it into 8ths. Spread them a bit apart on the cookie sheet so they’re not too close.
  • Place a full piece of foil lightly over top of the scones and bake at 350 degrees for a total of 36-38 minutes. At the half way mark, turn the baking sheet 180 degrees- this will help them to bake more evenly.
  • Remove the foil for just the last 2 minutes of the bake and then remove from oven to cool. The scones at this point should be firm on the exterior but a touch tender in the center, they will firm up fully during the cooling process. They will be golden on top, with a bit of browning on the edges. Let your scones cool untouched for a full 20+ minutes as they firm up.
  • While you’re waiting for the scones to cool, go ahead and mix together your glaze. With a hand mixer, blend together your cream cheese and butter. Add lemon and blend again. Finally, add in Swerve and salt, then blend one last time. You can add a bit more lemon juice to thin it out if desired.
  • Drizzle glaze over cooled scones and serve. You can also place them in the fridge or freezer for a few minutes so the glaze will set before serving.
  • Enjoy! Store any leftovers in an airtight container and place in refrigerator.
  • Prep Time: 15 min
  • Cook Time: 35-40 min
  • Category: Low-Carb
  • Method: Baking
  • Cuisine: Scones

Keywords: Grain-free, gluten-free, dairy-free, keto, low-carb, blueberry, lemon, scones, breakfast, brunch, bread, glaze, sugar-free