Are you planning to host an afternoon tea with friends or looking for the pefect keto treat to pair with your cup of tea? This keto scones recipe will pair perfectly with your favourite cup of tea or as part of a keto afternoon tea tray.
This recipe is a guest post from our friend, Aaron Day from Fat for Weightloss. We are extremely lucky to be able to feature this recipe from his awesome new cookbook, Keto Bread Cookbook.
Introducing Aaron from Fat for Weightloss
Aaron Day is the creator and owner of the excellent keto website Fat for Weightloss. He is an Accredited Nutritional Therapist, Advanced Sports Exercise Nutritional Adviser and Clinical Weight Loss Practitioner.
The name “Fat For WeightLoss” is a poke at what society thought was making us all fat, “Fat”. But in actual fact, using fat in your diet whether you’re following a ketogenic diet, or simply a low carb diet, is the biggest lever you can move towards making a lifestyle change towards weight loss, and more importantly, fat loss.
Keto Scones
Scones originate from Great Britain. They are a common component of a high tea, devonshire tea and often served for afternoon tea. I can remember going on country drives when I was younger and looking for a country cafe that would serve a devonshire tea.
Prior to trying Aaron’s keto scones recipe we haven’t found a keto scone recipe that has replicated the humble scone. These keto scones are perfect to serve up to visitors for afternoon tea or even to include as part of a keto high tea. Now, doesn’t that sound like fun!
Keto Baking
Baking your favourite desserts, cakes and bread using low carb replacement ingredients can be tricky. When you start replacing flour with low carb alternatives, like almond flour and coconut flour, it’s important to know they don’t work the same as normal flour.
When using sweeteners in place of sugar it’s important to check if it acts as a 1:1 replacement. The Sukrin sweeteners we love are 1:1 and act the most like sugar of all the sweeteners we have tried.
Even though these things make keto baking more difficult, it is really easy to find a keto version of most of your favourite baked goods.
Keto bread cookbook
This recipe, along with 20+ other keto bread recipes are available inside Aaron’s keto bread cookbook. It contains easy keto flour conversions for regular flour into all sorts of keto friendly flours so you can easily create delicious bread with confidence.
It also contains a full list of suitable binding agents, and their conversions so there is no need to buy extra ingredients if you only have some. It also contains a helpful guide on creating keto bread that tastes less “eggy” for those who are particularly sensitive to sulphur smells and tastes.
Not only does Aaron have this amazing keto bread cookbook, but he now offers an awesome deal on his keto cookbook bundle. This means you get immediate access to 5 of his cookbooks for only $30AUD!
His cookbook bundle includes:
- The Beginners Ketogenic Cookbook ($14.99)
- Keto Recipes Everyone Will Actually Eat ($14.99)
- 3 Ingredient Keto eCookbook ($9.99)
- Keto Bread Recipe eBook ($9.99)
- Keto Christmas eCookbook ($9.99)
Serving suggestions
- Scones are best served with jam and cream. If you are looking for sugar free strawberry jam click here.
- There a few different cream choices that you can top your keto scone with. Double cream, clotted cream, sugar free whipped cream or whip your own cream.
- Butter! These keto scones would be perfect served warm with lashings of butter.
- Our blueberry sauce would be delicious over these scones.
If you like this recipe you may also like…
- Keto Strawberry Cheesecake Parfait
- Keto Anzac Biscuits
- Keto Chocolate Mousse
- Keto Eton Mess
- Keto Flourless Chocolate Cake
- Keto Blueberry Muffins
- Keto Coconut Pie Bars
- Keto Salted Caramel Custard
- 25 Easy Keto Desserts
- Keto Cheesecake Fluff
Ingredients
- 90 g almond flour 3oz
- 20 g coconut flour 0.7oz
- 30 g butter (Cold and Cubed)
- ½ tsp xanthan gum
- ¼ tsp salt
- 2 tbsp Pure cream heavy whipping cream
Instructions
- Preheat your oven to 180C (355F)
- In a mixing bowl, combine the Almond flour, coconut flour, xanthan gum and salt until combined.
- Using a fork, press the cubed butter into the flour mixture until it is well combined.
- Add the cream and mix till combined.
- Roll into 4 balls and roll them slightly to become cylindrical. It is easiest to bind the mixture if you use your hands.
- Bake on a baking sheet in the oven for 20 minutes or until lightly brown on the outside.
- Once cooked, allow to cool slightly before serving due to the nature of gluten free baking they might be fragile while still hot.
I’m a fairly novice keto baker, so forgive me for ignorance. I made these twice, exactly as described, but the scones turned out very crumbly and so dry they were inedible. I feel like the mixture needs to be more moist. Any ideas?
Thanks for your feedback. I’m just checking with the guest poster around what the issue may be. I deeply apologize for the problems you have had. If we find a solution I will let you know
We tested this recipe (We should have done this prior to going live, as it was a guest post we didn’t. Our mistake) today. We have revised the recipe and added 2 tbsp of pure cream and that has definitely fitted the texture for us. We are so sorry for this.
I added an egg as it wouldn’t bind and next time I will add stevia or other sweetener.
This was so delicious! Thanks for the recipe
Thanks John. Glad you enjoyed it.
It would help me if things weren’t in grams
Hi weighing the ingredients is the most accurate way to make this recipe. If you use cups it may have a high failure rate. Baking is an accurate form and weights is best.
Made it today, thought is was great. I was initially thinking gosh the serve isn’t enough lol but it’s surprisingly filling! Loved it – I had with Natvia strawberry jam
Awesome. So glad you liked them.
I added 1tbs erithretol to make it slightly sweeter and even my toddler loved them.
Sounds great. Thanks for the comment.
Where in the recipe to add sweetener or u don’t add any confussed
For this recipe you don’t add any. It’s not a sweet scone, it’s more in the tradition of the English scone. You would add sweetness like sugar free jam and whipped cream on top.
I just baked these! Scrumptious and hit the spot. I ate 2.
The recipe is easy to follow as well. Highly recommend.
Enjoy!
Glad you enjoyed them.
Tried this today (quarantine baking!) came out good. I feel like 1/4 teaspoon salt is too much so next time I’ll be adding a pinch only. Also, I added jam and cream too quickly after it came out the oven so it all melted away! Remember to leave to cool for some time. Otherwise it was good and my husband (picky eater) loved it too! Thanks for the recipe!
Glad you enjoyed them.
Unfortunately didn’t come out right. Very dry and breakable. Didn’t have xanthum gum though so that might have had an impact.
It would have made a difference to the scones by leaving it out.
Hi, can i fully substitute almond flour with coconut flour ? If yes, what’s the portion?
Unfortunately, this recipe won’t work with a swap.
I just made these and they were all eaten within 20 minutes of coming out of the oven. Absolutely delicious with the berry compote which I made from frozen blueberries as frozen is cheaper than buying them fresh here in Hong Kong. I accidentally made tall cylinders but next time I’ll flatten them a bit to be more like the picture- this will result in a larger surface area for the lashings of cream and compote I served them with. Thanks for another cracking recipe gals.
Thanks so much, glad you enjoyed them. Bluberries are expensive here too at the moment, frozen works just as well.
Hi there. Can I use psyllium husks instead of xantham gum? If so, how many tsp of psyllium husks should I use ?
I don’t think that would work, you would have to try it.
I just made these scones. Didn’t have xantham gum so used egg white. Second time I have made them but they don’t seem to rise. Yummy tho.
Thanks for your comment. Glad you enjoyed them
Hey, what can I sub for the xanthan gum? And is there a way to incorparate swerve or another low carb sweetener, granulated?
There is no sub for the xanthan gum unfortunately. You could trying adding sweetener but we can not predict the amounts or what it would taste like.
They didn’t rise at all. Just flat as I’ve put them in the oven. Disappointed
That is disappointing.
Hi there,
This sounds great and I’m potentially going to try this as a cheesecake base. What could the cream be substituted with? My gut doesn’t like cream..
Thanks 🙏🏻
Honestly, I’m not sure. Maybe try nut milk or coconut cream. We have never done that, so can not be sure if it will work or not.
I’m quite an experienced baking but I’m not used to keto baking tried this recipe and I probably wouldn’t try it ago and I did add sweetener to mask the coconut flour a bit, was just ok think maybe I got carried away that it would taste like a scone but it definitely wasn’t awful
They an egg instead to bind
These are delicious a little salty and I love salt so I will cut that down a bit but other than that I loved them
Glad you enjoyed them Janet
Could this recipe be doubled/tripled to make a larger batch?
If so, would all ingredients be doubled/tripled?
Thanks.
Hi Bel, I haven’t doubled it so can’t speak directly to your question. I would just be careful with doubling the cream amount as you don’t want the mixture to be too wet. Hope this helps!
I would say these came out pretty well considering not using flour. They weren’t too crumbly and tasted very nice. The dough does not make a large quantity, so I would perhaps double up for 2-3 people. My husband and I follow low-carb so we had them with fresh strawberries, clotted cream and butter whilst everyone else had flour scones and strawberry jam etc..We didn’t feel we were missing out at all!
So glad you were able to enjoy scones with jam and cream and still stay low carb!
try Greek yoghurt
Thanks Emma
I added 2 additional ingredients to this recipe .. I added tablespoons of monkfruit sweetener plus 30 grans( 2 tablespoons) of cream cheese to the dough recipe and the scones came out lightly sweet and moist.. Delicious .. ate them with my homemade Mandarin Marmalade made with monkfruit sweetener instead of sugar ..
Yum. Sounds delicious.
A little too salty but otherwise very good, will try again with less salt
I made these with all ingredients and added 2 tablespoons of sugarfee lift drink or you can use sugar free lemonade to help moisten more. Worked a treat.
I made these exactly as instructed. They were good in flavor and texture — except for a sliminess from the xanthum gum that was very unappetizing. I probably wouldn’t make again.
We have not had that issue