Almond Blueberry Scones
These blueberry scones are buttery, flaky, flavorful and delicious. I love the tangy taste of the lemon glaze which balances so well with the overall sweetness. I actually reduced the sweetener for these scones as the glaze would already add to the sweetness. For a variation, I made these scones into triangular shapes instead of the round ones.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. In a big bowl, add the almond flour, baking powder, salt and sweetener. Mix until well combined.
4. Add the cold butter and use your fingers to mash the butter into small pieces. Then switch to flattening those pieces of dough between your hands. The thin sheets of butter created will melt as the scones bake and it produces steam which pushes the flour around them and that's how we get the flaky layers.
5. Once the dough looks like crumbles then add the eggs and mix for a while, just until you can still see the lumps and loose flour.
6. Pour dough onto a clean and floured surface. You can use either almond or coconut flour.
7. Shape the dough into a rectangle then fold the two short ends. This is called laminating or creating layers for flakiness. Shape the dough into a rectangle again. Add half the blueberries onto the dough pressing down gently. Fold the two short ends of dough. Finally, add the balance blueberries and fold for the last time.
8. Mould the dough into a round shape about 3/4" or 1" height.
9. Cut the dough with a bench scraper into 8 triangles and place them on a baking tray lined with parchment paper or silicon mat.
10. Brush with egg whites and sprinkle with brown sweetener or any keto granulated sweetener.
11. Chill the tray of cut dough in the freezer for 5 mins or refrigerator for 15 mins. This is to prevent the butter from melting and leaking out during baking while the scones are not cooked yet.
12. Bake for about 15 to 20 mins or until golden brown.
13. Cool on a wire rack.
14. These scones are best served on the day they are made.
15. They can be kept at room temperature for a few days, refrigerated for 1 to 2 weeks and frozen for months.
16. They can be reheated in the oven.
[Total servings = 7]
NUTRITION INFO PER SERVING
Total carb = 9.5 g
Dietary fiber = 4.0 g
Net Carb = 5.5 g
Calories = 293
Total Fat = 24.5 g
Protein = 9.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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