One of our favorite treats at Starbucks are the scones and we knew we had to ketofy them. Using a blend of almond and coconut flour gives these scones the perfect texture. And the heavy cream keeps it tender. Try switching up the flavor by using different extracts and nuts. One of first versions we made were Orange Walnut and Maple Pecan, but you can really try any combo - Vanilla Almond, Lemon Blueberry, Cranberry Orange, Chocolate Chip Macadamia or whatever you've got in the pantry. Enjoy!
Keto Maple Nut Scones
1c fine almond flour
1/3c fine coconut flour (we use Republic of Coconut)
1/4c powdered sweetener (we use powdered Swerve)
2 tsp baking powder
1/4 tsp salt (check out these cute mini measuring spoons)
1/4c butter, softened
1 egg, room temp
2T heavy cream
2 tsp maple extract (we use Watkins)
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1/2c nuts, rough chopped (we prefer walnuts or pecans)
1. Preheat oven to 325°. In a large mixing bowl, whisk together the dry ingredients. (This is one of those rare times when we actually mix the dry ingredients separately before adding to the wet. It's the only way to get the correct texture.)
2. Add the wet ingredients, stir to combine. Dough should pull away from edges to form ball.
3. Place dough ball on a parchment or silicone lined baking sheet. With your hands, flatten the dough into a circle shape about 1/2" thick and 7-8" in diameter. (see pictures below)
4. Slice dough into 8 equal wedges and carefully pull them apart, leaving about 1" between slices.
5. Bake for 12-14 minutes or until golden brown. Cool completely, then drizzle with glaze (scroll down for recipes). Makes 8 scones.
NOTE: While we like the texture of combining both flours, we know many people have allergies or other dietary restrictions. You can make these with all almond flour (adjust to 2c) or all coconut flour (adjust to 2/3c).
Scroll down for scone variations and topping options
TOPPINGS
Cream Cheese Dollop
3oz cream cheese, softened
2-3T powdered sweetener
1/2 tsp vanilla extract (we use Grandma's Pure Vanilla)
1. Mix all ingredients until smooth.
2. Make a thumbprint in the center of each scone.
3. Place a spoonful of mixture into thumbprint, bake as directed above.
Maple Glaze
Mix all ingredients until smooth and creamy then drizzle over cooled scones.
*Alternate: You can swap 1 tsp maple extract for the maple syrup for a thicker glaze that will harden after cooling.
Vanilla Glaze
3T powdered sweetener (we use powdered Swerve)
1T heavy cream
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
Mix all ingredients until smooth and creamy then drizzle over cooled scones.
Cinnamon Glaze
1T butter, melted
1T heavy cream
3T powdered sweetener (we use powdered Swerve)
dash of cinnamon (about 1/16th tsp)(check out these cute mini measuring spoons)
1/2 tsp vanilla extract (we use Grandma's Pure Vanilla)
Mix all ingredients until smooth and creamy then spread over cooled scones.
Alternate Variations
Vanilla Almond - omit maple extract; double vanilla extract or use vanilla bean, 1/4 tsp almond extract and 1/3c chopped, sliced or slivered almonds.
Lemon Blueberry - omit maple extract and nuts; add 1/2c frozen blueberries and 1 tsp lemon extract (we use 5 drops essential oil from dōTERRA).
Cranberry Orange
Omit maple extract; add 2T chopped dried cranberries (reduced sugar) and 1 tsp orange extract (we use 5 drops essential oil from dōTERRA). Use walnuts, pecans or macadamia. If using fresh cranberries, slice 1/2c into halves and increase the sweetener to 1/3c.
Chocolate Chip Macadamia
Omit maple extract; add 1/4c sugar-free chocolate chips (we use Let's Bake Believe or Lily's baking chips) and your choice of chopped macadamia, walnuts or pecans.
Recipe inspired by alldayidreamaboutfood.com
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