Keto Scones with Berry Jam & Cream
Dearna Bond- Ready in 45m
- 5.6 g net carbs
- 392 kcal
- Serves 8
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There is something so comforting about enjoying a scone with jam and cream and a cup of tea or a relaxing afternoon at home.
These scones have a lovely dense texture with a light crumb, and are best served with keto jam and freshly whipped cream. If you want the scones to be more authentic, use clotted cream, if you can find it. Traditional clotted cream is very thick, contains 60% fat and it's absolutely delicious! Think something between cream and butter, perfect for spreading.
Recipe Tips
If you're using clotted cream, just one tablespoon per scone will be enough. Clotted cream is thick and very high in fat (about 60%).
These keto scones are egg-free which means that they won't rise as much. If you want more volume, try swapping the baking soda with 2 teaspoon of baking powder, or use 1 teaspoon of cream of tartar in addition to the 1/2 tsp of baking soda.
These scones tend to be a little crumbly. If you prefer a firmer texture, try adding up to 1 teaspoon of xanthan gum to the dough.
Step-by-step
Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Mix dry ingredients in a bowl.
Add the rub in the butter until the mixture resembles large breadcrumbs. Note that these scones tend to be a little crumbly. If you prefer a firmer texture, try adding up to 1 teaspoon of xanthan gum to the dough.
Make a well in the centre and add the yoghurt, and then use a knife to incorporate it into the flour mixture.
Pour the mixture out onto a bench top lightly floured with coconut flour. Gently bring the mixture together into a ball, and then flatten out softly to about 3 cm/ 1.2 inch thick.
Use a cookie cutter to cut out 8 scone shapes (or more if you're making a double batch), and place on a greased baking tray.
Thin the cream with a teaspoon of water, and use to brush the tops of the scones.
Bake 18-22 minutes or until browned evenly on top. Allow to cool 20 minutes on the pan, and then transfer to a wire baking to tray to cool completely.
To serve, cut in half and serve with a smear of low-carb jam (about a tablespoon per scone) and a dollop of whipped cream.
The scones will last 3-4 days in an airtight container at room temperature. For longer storage, they will last a week in the fridge, or freeze on a tray, and then transfer to a container or freezer bag. They are best served heated after defrosting.
Recipe
Keto Scones with Berry Jam & Cream
★★★★★4.6Grain-free and low-carb scones served with homemade sugar-free chia jam and whipped cream. The ultimate keto ...
- Hands on
- 25m
- Overall
- 45m
- Servings
- 8
- 5.6 g
- Net carbs
- 9.3 g
- Protein
- 35.9 g
- Fat
- 392
- kcal
Ingredients makes 8 scones
- Scones:
- Topping:
Instructions
Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Mix dry ingredients in a bowl.
Add the rub in the butter until the mixture resembles large breadcrumbs. Note that these scones tend to be a little crumbly. If you prefer a firmer texture, try adding up to 1 teaspoon of xanthan gum to the dough.
Make a well in the centre and add the yoghurt, and then use a knife to incorporate it into the flour mixture.
Pour the mixture out onto a bench top lightly floured with coconut flour. Gently bring the mixture together into a ball, and then flatten out softly to about 3 cm/ 1.2 inch thick.
Use a cookie cutter to cut out 8 scone shapes (or more if you're making a double batch), and place on a greased baking tray.
Thin the cream with a teaspoon of water, and use to brush the tops of the scones.
Bake 18-22 minutes or until browned evenly on top. Allow to cool 20 minutes on the pan, and then transfer to a wire baking to tray to cool completely.
To serve, cut in half and serve with a smear of low-carb jam (about a tablespoon per scone) and a dollop of whipped cream.
The scones will last 3-4 days in an airtight container at room temperature. For longer storage, they will last a week in the fridge, or freeze on a tray, and then transfer to a container or freezer bag. They are best served heated after defrosting.
Nutrition per scone
Carbs 6%Protein 10%Fat 84% of calories
- Net carbs
- 5.6 g
- Total carbs
- 11.4 g
- Fiber
- 4.6 g
- Sugars
- 4.2 g
- Protein
- 9.3 g
- Fat
- 35.9 g
- Saturated fat
- 14.9 g
- Calories
- 392 kcal
- Sodium
- 219 mg · 9.52% RDA
- Magnesium
- 85 mg · 21.3% RDA
- Potassium
- 299 mg · 15% EMR
Nutrition by ingredient
| Per scone | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 2.4 g | 5.8 g | 14.1 g | 159 |
| Coconut flour, organic | 0.7 g | 1.1 g | 0.9 g | 23 |
| Erythritol (natural low-carb sweetener) | 0.1 g | 0 g | 0 g | 0 |
| Baking soda, raising agent (bicarbonate of soda) | 0 g | 0 g | 0 g | 0 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 7.7 g | 68 |
| Yogurt, plain (full-fat, Greek style, 5% fat) | 0.6 g | 1.4 g | 0.8 g | 15 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0 g | 0 g | 0.7 g | 7 |
| Water, still | 0 g | 0 g | 0 g | 0 |
| Raspberry Balsamic Chia Jam (KetoDiet blog) | 1.1 g | 0.4 g | 0.3 g | 11 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.8 g | 0.6 g | 11.4 g | 110 |
| Total | 5.6 g | 9.3 g | 35.9 g | 392 |
Serving size scone
- Gluten free
- Dairy free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (10)
Hi 😊
I have some leftover buttermilk in my fridge and am wondering if you think the scones will still come out ok if I substitute the yoghurt for buttermilk in this recipe? Thanks so much for all these great recipes - I am LOVING this app!! 🥰
Thank you so much Kel! I think taste-wise it would work really well. It's more runny so maybe you need to use a little less first and only add more if the dough is dry. I think you'll probably be ok with the 1/2 cup though 😊
Why would my scones not rise? I followed the recipe and they turned out like hockey pucks
I'm sorry to hear that Jen. They should rise just fine although they are not meant to rise a lot. You can use gluten-free baking powder instead of the baking soda, or add 1 teaspoon of cream of tartar. This will help them rise even more.
Oh my goodness, this was incredible! These were my first low carb scones in over two years of being keto and they completely and utterly hit the spot, you've made this girl so so happy 😊 I wasn't paying attention when I flattened the dough so I got 14 scones rather than 8 so I couldn't split them in half... No matter, I just ate two instead! Gorgeous with a bit of clotted cream and some keto compote... Heaven. Thank you so much!
Thank you Anu, I'm happy you enjoyed! ❤️
I've noticed that many of your recipes contain coconut flour. I can't eat coconut flour, but I know it absorbs moisture and bakes differently than other GF versions, and cannot be substituted one for one. Do you have any recommendations? I'd LOVE to make these, but suspect they won't turn out if I swap in another type of flour... 😊
Thanks!
PS I've tried several of your other recipes and LOVED them. Thanks so much for all your great ideas! I'm new to Keto but even after the first week could feel the difference in my gut (and overall) health. I so appreciate blogs like yours!
Hi Aveleen, thank you so much for your lovely feedback! The general rule is to use this conversion:
1 cup almond flour = 1/3 cup coconut flour + one more egg + optionally more liquid ingredients if needed (melted coconut oil, almond milk, etc).
I hope this helps!
Hi Martina, that explains going from almond to coconut but her question and mine are how to go from coconut flour to almond flour. The recipe doesn't include an egg to exclude by trying to flip the recipe to 1/3 cup coconut flour = 1 cup almond flour - 1 egg - more liquid. What would you pull out for the egg?
Hi Laura, I can't be sure how it will work (as I said it's a general rule) in this recipe as there are no eggs. I think that this will work but I can't be sure without trying:
1/3 cup + 1 tbsp coconut flour can be replaced with 1 cup + 3 tbsp almond flour and possibly reduce the amount of liquids (yogurt, cream). I hope this helps.