Keto Blueberry Scones - Blog.Cookingpoint.net

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Step 1

PREPRATION TIME

Step 2

Pre-heat oven to 375 degrees

Step 3

Grease with butter a 9-inch cast-iron skillet.

Step 4

Melt the butter and set aside to cool.

Step 5

Using an electric mixer combine the sugar substitute, melted butter and the eggs.

Step 6

Add the sour cream and combine well.

Step 7

Next add the dry (the almond flour, coconut flour, baking powder, and sea salt) then stir until fully combined.

Step 8

Lastly, fold in the fresh or frozen blueberries. Note that if using frozen blueberries there is no need to defrost.

Step 9

Spread the batter into a fully greased 9-inch cast-iron skillet. If you do not own a cast-iron skillet, grease a round 9-inch cake pan

Step 10

Bake for 25-30 minutes or until an inserted toothpick comes out clean.

Step 11

Store your keto blueberry scones in the refrigerator for up to 5 days or freeze for up to three weeks.

Step 12

Combine the confectioners sugar substitute with the 2 tablespoons of lemon juice and l1/2 teaspoon of lemon extract.

Step 13

Then add 1 to 2 tablespoon of heavy whipping cream to thin the glaze. Start with 1 tablespoon of cream and more if needed.

Step 14

Drizzle the top of the fully cooled keto blueberry scones and allow the glaze to set before eating.