They’re superb when freshly baked, but leftovers are good too. You can keep them in the fridge or freeze them. These scones are amazing. I gave one of them to my teenage daughter and she just couldn’t believe they were made with almond flour. “But they taste just like real ones!” she said, eyes wide open. Why yes, my dear. Almond flour baked goods are wonderful!
Ingredients
You’ll only need a few simple ingredients to make these delicious 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. Unsalted butter: I love the taste of European butter! Sweetener: I use stevia. You can probably use a granulated sweetener instead (possibly adding some water), but I haven’t tried that. 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: Use less of it if using fine salt. Almond flour: I use blanched superfine 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. Fresh blueberries: See the discussion below about using frozen ones (I don’t recommend it).
Instructions
Making these keto scones is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: 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. Now, gently mix in the blueberries. Form the dough into a circle on a parchment-lined baking sheet. Cut it into triangles and separate them. Bake the scones for about 15 minutes in a 350°F oven. Cool them for about 5 minutes before serving them.
Expert tip
Please make sure you use blanched superfine almond flour in this recipe. It’s really important if you want your scones nice and tender.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Use dark chocolate chips instead of blueberries.You can also replace the blueberries with dried cranberries.Try using different flavor extracts instead of vanilla - coconut or almond, for example. But use just half a teaspoon of those.
Storing leftovers
Once completely cool, you can store these scones in the fridge in an airtight container for 3-4 days. Don’t eat them cold, though. Warm them up very gently in the microwave on 50% power, 10 seconds per scone. You can also freeze these scones in freezer bags.
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