4.2 net carbs per scone
- 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)
- 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 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.
- 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