They’re superb when freshly baked, but the leftovers are good too. You can keep them in the fridge or freeze them. I developed this recipe for my Mom. She needs to be on a low-carb diet and has been avoiding baked goods for a long time now. As I was telling her about my keto baking experiments, she sheepishly asked, “Remember those amazing whole-wheat blueberry scones you used to make that I loved so much? Maybe you can come up with a keto version?” Needless to say, as soon as we hung up the phone, I got to work. Several attempts yielded less-than-optimal results (edible but quite dry), so I tweaked some more, and this one’s a keeper. I gave one of them to my teenage daughter, and she couldn’t believe they were made with almond flour!
Ingredients
You’ll only need a few simple ingredients to make these keto scones. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Egg: I use large eggs in most of my recipes, this one included. Butter: I use unsalted butter. European butter is especially good. Sweetener: I use stevia. You can use a granulated sweetener instead and add water if needed. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Orange zest: Please don’t skip it! It makes a big difference. Kosher salt: I use Diamond Crystal kosher salt. Almond flour: I use blanched, superfine almond flour. I don’t recommend using a coarse almond meal in this recipe. Baking powder: Make sure it’s fresh. And if you need it to be gluten-free, please verify that it is. Blueberries: I use fresh blueberries.
Recipe Card
You start by whisking together the egg, melted butter, sweetener, vanilla, orange zest, and kosher salt. Next, add the almond flour and baking powder. Mix, then briefly knead into a smooth dough. Gently mix in the blueberries. Bake the scones for about 15 minutes in a 350°F oven. Cool them for about 5 minutes before serving. Look at their beautiful, tender crumb! While they’re excellent just as they are, they are even better with a pat of sweet butter! Don’t eat them cold, though. Warm them up very gently in the microwave at 50% power, 10 seconds per scone. You can also freeze these scones in freezer bags for up to three months.
