Scones: Sweet or Savory

These scones were a game changer for my low carb journey!  I use them as a base for strawberry shortcake, or just as they are for dessert.  The savory scone is great to make ahead for lunch.  It's good at room temperature or warmed up!

Recipes adapted from other sites are noted.  All other versions are my own. These are keto friendly, and gluten free. 

If you don't have all the spices, feel free to substitute or omit some. I like Mapleine maple extract.  It's flavor is far superior to all other maple extracts I've tasted. 

I used to use confectioner Swerve. Now I blend the same amount of granulated allulose in my bullet blender until it's about the consistency of powdered sugar. Yours might not blend down into a powder, depending on the blade and power of your blender. Blending reduces or eliminates grainy texture in the finished product. 

All ingredients, especially eggs, should be at room temperature for baking recipes. 

The savory scone is at the bottom of the listed recipes.

Blueberry Lemon...adapted from ketocookingchristian.com

for the scones:

2 cups almond flour (not almond meal)

⅔ cup fresh blueberries (frozen will make the scones softer)

⅓ cup allulose, blended into a powder

½ teaspoon baking powder

¼ teaspoon sea salt

¼ cup butter, melted

1 Tbsp lemon zest OR 2 tsp lemon extract

1 tsp vanilla extract

1 large egg

for the glaze:

¼ cup allulose, blended into a powder

1 Tbsp fresh or bottled lemon juice

1-2 tsp heavy cream

Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, sift the almond flour, allulose, baking powder, and sea salt. In a small bowl, whisk together the melted butter, lemon zest (or extract), 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 melted butter or heavy cream, a teaspoon at a time, if it’s very dry. Stir and press the blueberries into the dough. Place the dough onto the 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 15 minutes then inspect. They should just be getting golden. Mine take no longer than 17 minutes total to finish. Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling. 

Make the glaze: Mix the ¼ cup of allulose, lemon juice and start with 1 teaspoon of the heavy cream. Add more heavy cream by the teaspoon, if needed, to get the consistency needed for the glaze. Drizzle over the tops and serve. Store in the fridge for several days or freeze.

Makes 6 servings. 3 grams of net carbs each.

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Pumpkin Maple...adapted from sugarfreemom.com

1 cup almond flour (100g)

6 Tbsp coconut flour (30g)

1/4 cup allulose, blended into a powder (40g)

1/2 tsp baking powder (2g)

1/2 tsp xanthan gum

1/4 tsp salt

1/4 cup heavy cream (59.5g)

1/2 cup pumpkin puree unsweetened (100g)

2 Tbsp butter, melted (27.2g)

1 large egg (50g)

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp cardamom (optional)

1 tsp maple extract (4.2g)

Preheat the oven to 350° F and line a baking sheet with parchment paper or a silicone baking mat. Melt butter. Cream the egg and sugar. Add the rest of the wet ingredients. Sift dry ingredients into the bowl. Mix well to form a dough. Place the dough onto the sheet pan and press out into a 6" circle. Cut into 8 pieces and move them a ¼ inch apart. Transfer to the oven and bake for 25 minutes or until a toothpick inserted into the center of a scone comes out clean. Cool on a cooling rack for 10 minutes before serving or transferring to a lidded container. Store at room temperature for up to 3 days.

Makes 8 servings. 5 grams of net carbs each.

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Almond Poppyseed:

for the scones:

2 cups almond flour

1 Tbsp poppy seeds

1/2 cup allulose, blended into a powder

½ teaspoon baking powder

¼ teaspoon sea salt

¼ cup butter, melted

1 Tbsp almond extract

1/2 tsp cream or unsweetened almond milk

1 large egg

for the glaze:

¼ cup allulose, blended into a powder

1/2 tsp almond extract

1-2 tsp heavy cream

Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, sift the almond flour, poppy seeds, allulose, baking powder, and sea salt. In a small bowl, whisk together the melted butter, almond extract, cream, 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 melted butter or heavy cream, a teaspoon at a time, if it’s very dry. Place the dough onto the 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 15 minutes then inspect. They should just be getting golden. Mine take no longer than 17 minutes total to finish. Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling. 

Make the glaze: Mix the ¼ cup of allulose, almond extract, and start with 1 teaspoon of the heavy cream. Add more heavy cream by the teaspoon, if needed, to get the consistence needed for the glaze. Drizzle over the tops and serve. Store in the fridge for several days or freeze.

Makes 6 servings. 3 grams of net carbs each.

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Strawberry Shortcake:

for the scones:

2 cups almond flour

1/4 cup allulose, blended into a powder

½ teaspoon baking powder

¼ teaspoon sea salt

¼ cup butter, melted

1 Tbsp vanilla extract

1/2 tsp cream or unsweetened almond milk

1 large egg

Strawberries: 

1 cup sliced strawberries (fresh or frozen)

1/4 cup allulose, leave it granulated

Whipped Cream:

1 cup chilled whipping cream

3 Tbsp allulose, blended into a powder

Place a large bowl (preferably metal, but glass is fine) and beaters in the refrigerator.  In small bowl, slice the strawberries and mix with the granulated allulose. Set aside.

Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, sift the almond flour, allulose powdered, baking powder, and sea salt. In a small bowl, whisk together the melted butter, vanilla, cream, 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 melted butter or heavy cream, a teaspoon at a time, if it’s very dry. Place the dough onto the 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 15 minutes then inspect. They should just be getting golden. Mine take no longer than 17 minutes total to finish. Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling. 

While the scones are cooling, pull the large bowl and beaters out of the refrigerator.  Pour the cream into the bowl. Add the allulosed powdered. Beat until soft peaks form on the beaters, about 1 minute...(the cream doesn't roll off, but stands up slightly on the beaters.) Do NOT over beat, or you will have sweet butter!

When the scones are cool, place a wedge on a plate, cover with a generous spoonful of strawberries, and top with whipped cream.  Serve immediately. 

Makes 8 servings. 

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Bacon Onion Feta:

2 cups almond flour

1/2 tsp onion powder

pinch salt

1/4 tsp ground black pepper

1/2 tsp baking powder

1/2 cup bacon bits or cooked crumbled bacon

1/2 cup feta cheese, crumbled

1/4 cup melted butter

1 large egg

1 Tbsp cream or melted butter (for the "glaze") optional

Preheat the oven to 350° F and line a baking sheet with parchment paper or a silicone baking mat. Melt butter. Cream the egg and sugar. Add the rest of the wet ingredients. Sift dry ingredients into the bowl. Mix well to form a dough. Place the dough onto the sheet pan and press out into a 6" circle. Cut into 8 pieces and move them a ¼ inch apart. 

Transfer to the oven and bake for 25 minutes or until a toothpick inserted into the center of a scone comes out clean. Cool on a cooling rack for 10 minutes before serving or transferring to a lidded container. Store in the refrigerator for up to 3 days.

Makes 8 servings. 5 grams of net carbs each.