Ingredients
2 cups fine blanched almond flour
1 1/4 cups powdered (confectioners’) swerve or erythritol (for keto)
Pinch of salt
1/3 cup cold cubed butter
1 large egg, chilled
1 tsp cream of tartar
1 tbsp almond extract
1 1/2 cups fresh blueberries (or frozen, thawed and patted dry)
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, whisk together almond flour, erythritol, and salt
Add cold cubed butter, using a pastry cutter or fingers to blend until mixture resembles coarse crumbs
In a separate bowl, whisk egg, cream of tartar, and almond extract
Gradually add wet ingredients to dry, mixing just until combined
Gently fold in blueberries
Turn dough onto parchment paper, shape into 8-inch circle
Cut into 8 wedges using a sharp knife
Transfer to baking sheet lined with parchment paper
Bake 12-15 minutes until golden brown and edges are crisp
Notes
Use fine almond flour for best texture
Add 1 tbsp cold water if dough feels too dry
Store in airtight container for up to 5 days
Freeze unbaked scones (together in circle shape) for easy thaw-and-bake convenience
For extra flavor, brush tops with melted butter before baking
- Prep Time: 15
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 5g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg