INGREDIENTS
- 1 cup
blanched almond flour (4 ounces weight) - 1/3 cup heavy whipping cream
- 2 tablespoons
swerve sweetener (1 ounce weight) - 1/4 cup fresh blueberries (1 ounce weight)
- 2 tablespoons coconut flour (1/2 ounce weight)
- 1/2 teaspoon
baking powder - 1/4 teaspoon salt
INSTRUCTIONS
- Position a rack in the center of the oven. Preheat to 350 F. Prepare a baking tray lined with parchment paper or nonstick baking mat.
- In a bowl, add dry ingredients (almond flour, sweetener, coconut flour, baking powder, salt). Whisk until well-mixed.
- Add heavy cream to the bowl. Stir together until absorbed and the mixture forms into a cohesive dough.
- Add blueberries to the dough, carefully folding them in until well-distributed.
- Divide the dough into 6 equal pieces. Form into wedge or triangle shapes. Space them out by 2-3 inches on the lined baking tray.
- Bake at 350 F until the scones are lightly golden, 15 to 20 minutes.
NUTRITION
| Makes 6 Servings |
| Amount Per Serving (1 small scone): |
| Calories 160 (78% from fat) | |
| Total Fat 14g | 21% |
| Saturated Fat 3g | 16% |
| Cholesterol 11mg | 4% |
| Sodium 210mg | 9% |
| Net Carb 2.5g | |
| Total Carb 5.5g | 2% |
| Dietary Fiber 3g | 12% |
| Sugars 2g | |
| Protein 5g |
Recipe Overview
There are a lot of different types of scones. These are sweet and somewhere between a biscuit and a muffin, with a crusty but delicate exterior, and a moist, somewhat dense interior. They aren’t the dry and flaky type.
This recipe is very straightforward. A single bowl is used to mix all of the ingredients, forming them into a dough. Divide it into six wedges, and bake on parchment paper until golden. That’s it, and you can enjoy it as a sweet treat for breakfast or as a portable snack.
Selecting Ingredients
Use smaller blueberries if possible, so that they can be more evenly distributed in the dough. Then you’ll get more frequent bites with blueberries in them.
I use a natural sugar-free sweetener called swerve, which is an erythritol blend that measures the same as sugar. Any other dry sweetener will also work well; for best results, make the appropriate sweetener conversions by weight so that you end up with the correct amount of sweetness. Note that pure erythritol is only about 70% as sweet as sugar, and often comes in rather large granules that should be powdered using a Nutribullet or similar blender before using.
I’ve used blanched almond flour sold by brands like Trader Joe’s, Kirkland, and Bob’s Red Mill, all of which work well. Almond flour typically comes in blanched variety, which means that the skins are removed. You can buy them in many supermarkets like Whole Foods, or they can be purchased online at Amazon.
Getting The Dough Consistency Right
I recommend measuring out the main ingredients by weight, which will ensure the correct consistency and texture for the dough.
Don’t have a kitchen scale? If you’re using the volume estimates, in the third step when you’re adding heavy cream, you should add just enough until the mixture is able to form into a cohesive dough. Avoid adding too much, or else the scones won’t be able to hold their form when baking.
Serving and Leftovers
After baking, let the scones cool for 30 minutes or until they’re cool enough to handle. Then they’re ready to be served, and can be enjoyed while still warm.
For leftovers, cover the scones and store them at room temperature.
These were great!! I made four different batches- blackberry, blueberry, strawberry and raspberry- and they all came out perfectly! With just the right amount of sweetness, these are sure to be a hit at my MOPS meeting, tomorrow!
I did adjust the cooking time for mine to 13 minutes and cut my scones into eight pieces for a greater number, but other than that, I didn’t change a thing and using weight measurements seemed to be spot on!
Thank you for an amazing recipe! I am certain I can use your dough as a base for any kind of scone/filling, whether it be sweet or savory. Yummy!
Followed the recipe, but they didn’t come out right. I left them 25 minutes in the oven at 350 F, and they were still undercooked inside. Put them back, after flipping them to the other side, because they were not getting golden on top, and they were getting too dark at the bottom. They didn’t seem to grow at all with the amount of baking powder indicated.
So excited to make these- Question please? could I make the dough the night before – keep in the fridge and bake in the morning? or if I bake the day before will they still be good for brunch? Thank you!
If you bake the day before, they should still be good for brunch. Not sure about how the dough will keep in the fridge because I haven’t tested that before. Hope that helps!
Wow! I am so excited about making these. I have sorely missed scones and clotted cream since leaving London. I wanted to share a quick clotted recipe to try with the scones. Buying clotted cream stateside is waaayyyy pricey, but this recipe is kickass and super cheap:
-Buy 2 pints of Trader Joe’s UNPASTEURIZED heavy whipping cream.
-Set oven to 180 or on just “warm”
-Pour cream into a glass baking dish so that the liquid comes up about an inch
-cover with foil and place in the oven for 12 hours
-Put in the refrigerator for 10 more hours
-When you take it out, there will be a thick layer on top that might be yellow – that’s okay.
-Puncture a corner of the thick layer and drain the liquid underneath into glass jars (this is just extra cream that can be used for other cooking adventures or coffee creamer).
-Stir the thick layer and put into jars- that’s your clotted cream!
-Look up English people fighting over whether jam or clotted cream goes first on a scone….it’s a serious and hilarious debate!
Thanks for sharing! I look forward to trying this!
I thought Keto diets did not include fruit? I’m just starting out but I love scones and blueberries.
The keto diet is about restricting carbs, not specific food types. If you look at the provided nutrition information for these scones, the net carbs per serving is low. Fruit is usually doable on keto if you incorporate small amounts of it, like in baked goods.
I am a bit confused on the measurements if the ingredients. On the almond flour, it says 4 ounces (about 1 cup). A cup equals 8 ounces. This would make a big difference. On the sweetener, it says 1 ounce (about 2 tablespoons) but on the coconut flour it says 1/2 ounce (about 2 tablespoons).Ther are actually 2tablespoons in one ounce. The heavy cream says 21/2 ounces (about 1/3 cup). There are 8 ounces in a cup,1/3 of a cup would be 2 2/3 ounces. The blueberries say 1 ounce ( about 1/4 cup). A 1/4 cup would be 2 ounces.
So, what should I go with?
Always go with weight, not volume. The volume numbers are estimates, and different people would measure different volumes for the same weight depending on how the ingredient is packed into the measuring cup. Having said that, you and I shouldn’t be getting such different volume numbers for the same weight. For example, almond flour is always 4 ounces per cup according to the nutrition label for every single almond flour packaging I have ever seen. I have no idea how you are getting 8 ounces of almond flour in 1 cup. Perhaps you are thinking of FLUID ounces? Fluid ounce is a unit of volume and is totally different from ounce, which is a unit of weight.
I added a splash of vanilla and some lemon zest to give it a little pop of flavor. I made these last night but I made the mistake of adding too much liquid thinking the batter was too dry. They still tasted great. But the were still kind of wet inside. Next time I will try with Lily’s chocolate chips.
Yeah, the batter is supposed to be dry because they’re scones. Otherwise, they would not hold their shape during baking. Hope you get a chance to make it again, this time following the recipe and not adding too much liquid 🙂
I made these for breakfast today and they were tasty! I’m still converting my cupboard to make it low-carb friendly so I had to use another sugar substitute for the erythritol. I also don’t have a gram weight scale yet so I think my cream measurement was too much for the amount of almond flour I used. Easy fix for me though, I just baked them longer and got great results! Added my favorite Irish butter to top them with. Definitely recommend giving these a try 🙂
Hello. I made these today and they are good except I didn’t get mine golden brown….not sure what I did wrong there but still a good recipe.
How long did you bake for? You should be baking until the scones are golden on top.
I baked for 28 minutes total. The golden color is how I knew they were done!
Delish
I tried these and I love them I just added 1/2 teaspoon of pure vanilla
Never hurts to add some vanilla 🙂 Glad to hear you loved them!
Thank you, this looks like a great recipe! Do you have any recommendation for making it lactose free as well? I usually substitute lactose free whole milk in recipes, but I have a feeling it will change the consistency of the dough. Any ideas on this before I try to experiment with it?
I think lactose free whole milk or almond milk might work here, without changing the dough consistency too much. Let me know how it goes!
Do you think Coconut Cream or Milk would work?
I think coconut milk would work. Let me know if you give it a try.
Julia…I haven’t made these yet, but was wondering if I could use all almond flour, and if so, what would be the amount of almond flour minus the coconut flour. They really sound good, but I prefer almond flour to coconut flour, plus that’s all I have right now. Thank you for your response and I really do love all your recipes that I’ve made.
Hi Mary! Coconut flour is a lot more absorbent than almond flour (it’s not a 1:1 substitution) and helps with getting the right dough consistency and scone-like texture. You can use all almond flour, and it’ll still taste good, but it won’t taste like a scone. If you still want to try this with all almond flour, then skip the coconut flour part in Step 2, and add extra almond flour after Step 3 until you get a cohesive dough that you can shape.
Would you recommend using confectioners Swerve,sine it is alreadypowdered.
Confections Swerve is perfectly fine to use in this recipe. Measure it out by weight, if possible.
Would you use the same weight?
Yes, same weight. Let me know if anything else is unclear.