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There is something so comforting about enjoying a scone with jam and cream and a cup of tea or a relaxing afternoon at home.
These scones have a lovely dense texture with a light crumb, and are best served with keto jam and freshly whipped cream. If you want the scones to be more authentic, use clotted cream, if you can find it. It's very thick contains 60% fat and it's absolutely delicious!
Note: If you're using clotted cream, just one tablespoon per scone will be enough. Clotted cream is thick and very high in fat (about 60%). If your scones don't rise as much as you'd like, try swapping the baking soda with 2 teaspoon of baking powder, or use 1 teaspoon of cream of tartar in addition to the 1/2 tsp of baking soda.
Hands-on Overall
Serving size scone
Nutritional values (per scone)
Net carbs5.6 grams
Protein9.3 grams
Fat35.9 grams
Calories392 kcal
Calories from carbs 6%, protein 10%, fat 84%
Total carbs10.2 gramsFiber4.6 gramsSugars4.2 gramsSaturated fat14.9 gramsSodium219 mg(10% RDA)Magnesium85 mg(21% RDA)Potassium299 mg(15% EMR)
Ingredients (makes 8 scones)
Scones:
Topping:
Instructions
- Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Mix dry ingredients in a bowl.
- Add the rub in the butter until the mixture resembles large breadcrumbs.
- Make a well in the centre and add the yoghurt, and then use a knife to incorporate it into the flour mixture.
- Pour the mixture out onto a bench top lightly floured with coconut flour. Gently bring the mixture together into a ball, and then flatten out softly to about 3 cm/ 1.2 inch thick.
- Use a cookie cutter to cut out 8 scone shapes (or more if you're making a double batch), and place on a greased baking tray.
- Thin the cream with a teaspoon of water, and use to brush the tops of the scones.
- Bake 18-22 minutes or until browned evenly on top. Allow to cool 20 minutes on the pan, and then transfer to a wire baking to tray to cool completely.
- To serve, cut in half and serve with a smear of low-carb jam (about a tablespoon per scone) and a dollop of whipped cream.
- The scones will last 3-4 days in an airtight container at room temperature. For longer storage, they will last a week in the fridge, or freeze on a tray, and then transfer to a container or freezer bag. They are best served heated after defrosting.
Scones with Berry Jam & Cream
Ingredients (makes 8 scones)
Scones:
- 2 cups + 1 tbsp almond flour (215 g/ 7.6 oz)
- 1/3 cup + 1 tbsp coconut flour (50 g/ 1.8 oz)
- 1 tbsp Erythritol or Swerve (10 g/ 0.4 oz)
- 1/2 tsp baking soda
- 1/3 cup butter (76 g/ 2.7 oz)
- 1/2 cup plain full-fat yoghurt (125 g/ 4.4 oz)
- 1 tbsp heavy whipping cream or coconut milk (15 ml)
- 1 tsp water
Topping:
- 8 tbsp low-carb chia jam such as Raspberry Balsamic Chia Jam or Strawberry & Basil Chia Jam (160 g/ 5.6 oz)
- 1 cup heavy whipping cream or coconut cream (240 ml)
Instructions
- Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Mix dry ingredients in a bowl.
- Add the rub in the butter until the mixture resembles large breadcrumbs.
- Make a well in the centre and add the yoghurt, and then use a knife to incorporate it into the flour mixture.
- Pour the mixture out onto a bench top lightly floured with coconut flour. Gently bring the mixture together into a ball, and then flatten out softly to about 3 cm/ 1.2 inch thick.
- Use a cookie cutter to cut out 8 scone shapes (or more if you're making a double batch), and place on a greased baking tray.
- Thin the cream with a teaspoon of water, and use to brush the tops of the scones.
- Bake 18-22 minutes or until browned evenly on top. Allow to cool 20 minutes on the pan, and then transfer to a wire baking to tray to cool completely.
- To serve, cut in half and serve with a smear of low-carb jam (about a tablespoon per scone) and a dollop of whipped cream.
- The scones will last 3-4 days in an airtight container at room temperature. For longer storage, they will last a week in the fridge, or freeze on a tray, and then transfer to a container or freezer bag. They are best served heated after defrosting.
Nutrition (per scone)
Calories392kcal
Net Carbs5.6g
Carbohydrates10.2g
Protein9.3g
Fat35.9g
Saturated Fat14.9g
Fiber4.6g
Sugar4.2g
Sodium219mg
Magnesium85mg
Potassium299mg
Detailed nutritional breakdown (per scone)
| Total per scone |
| 5.6 g | 9.3 g | 35.9 g | 392 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 2.4 g | 5.8 g | 14.1 g | 159 kcal |
| Coconut flour, organic |
| 0.7 g | 1.1 g | 0.9 g | 23 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.7 g | 68 kcal |
| Yogurt, plain (full-fat, Greek style, 5% fat) |
| 0.6 g | 1.4 g | 0.8 g | 15 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0 g | 0 g | 0.7 g | 7 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Raspberry Balsamic Chia Jam (KetoDiet blog) |
| 1.1 g | 0.4 g | 0.3 g | 11 kcal |
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