Keto Blueberry Lemon Scones Gluten Free Recipes

GLUTEN FREE LEMON BLUEBERRY SCONES

Steps:

• Preheat the oven to 400ºF and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the flour, lemon zest, baking powder, and baking soda until thoroughly mixed.
• Cut the butter into small pieces and add it to the mixing bowl. Using your hands, work the butter into the flour mixture by rubbing it between your palms creating a smearing motion. This works the butter in to create perfectly flaky scones. You want to work quickly to get the butter incorporated within 3-4 minutes so that the heat from your hands doesn't melt it too much. Also be sure and leave visible pieces of butter, (refer to pictures in the post) which creates the flaky texture. When the butter has been incorporated, stir in the blueberries, and set the bowl aside.
• In a separate mixing bowl, combine the honey (lightly warm it first if it's not liquid), egg, 1/4 cup buttermilk, and the vanilla and almond extracts.
• Pour the wet ingredient mixture into the the flour/butter mixture and mix just to combine.
• Using a spatula, scrape the dough onto a lightly floured work surface and pat/roll it into a round about 1 1/2″ deep and 10-12″ diameter. Using a sharp knife, cut the round into 8 triangular pieces and place each triangle on the prepared baking sheet. Brush the tops of the scones with the remaining 2 Tablespoons of buttermilk.
• Bake for 15-18 minutes, or until the scones are puffed up, lightly golden, and just done in the center.
• Let the scones cool for 20 minutes or until room temperature before glazing.
• For the glaze, combine all the glaze ingredients in a small saucepan placed over low heat. Stir as the coconut butter melts, and heat only until all the ingredients have combined together. Remove the pan from the heat and place the glaze in a squeeze bottle to easily make zig zag lines over the scones, or just drizzle the glaze over the scones with a spoon.
• Serve immediately. Leftovers can be frozen and gently reheated.

KETO BLUEBERRY LEMON SCONES (GLUTEN-FREE)

Steps:

• Preheat the oven to 350°F. Line a baking sheet with Parchment Paper.
• In a medium bowl, combine the almond flour, Swerve (or erythritol), baking powder, and sea salt. In a small bowl, whisk together the melted butter, lemon zest, vanilla, and egg.
• Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. The dough should be pliable and dense, but not crumbly add a little more butter, a teaspoon at a time, if it's too dry. Stir and press the blueberries into the dough.
• Place the dough onto a baking sheet lined with parchment paper and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.
• Bake for 18 to 22 minutes, until golden. Mine took exactly 20 minutes. Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling.
• Mix the 1/4 cup of Swerve, lemon juice and start with 1 teaspoon of the heavy cream, adding more as needed to get the right consistency for the glaze. Drizzle over the tops and serve.