KETO BLUEBERRY LEMON SCONES GLUTEN-FREE

These Keto Blueberry Lemon Scones are such a quick and easy treat to make!  

They are perfect to serve with a cup of coffee or tea for breakfast or brunch.

INGREDIENTS

For the Scones :-

2 cups Almond Flour

⅔ cup fresh blueberries

⅓ cup Swerve Confectioners

½ teaspoon Baking Powder

¼ teaspoon sea salt

¼ cup unsalted butter melted

1 tablespoon lemon zest

1 teaspoon Vanilla Extract

1 large egg

For the Glaze :-

¼ cup Swerve confectioners

1 tablespoon fresh lemon juice

1-2 teaspoons heavy cream or as needed

PREPARATION :-

1. Preheat the oven to 350°F. Line a baking sheet with Parchment Paper.

2. 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.

3. 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 very dry.

4. Stir and press the blueberries into the dough.

5. Place the dough onto the lined and form a disc shape, about 1 inch thick and 6 inches in diameter. 

6. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.

7. 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.

8. Mix the ¼ 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.

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