Keto Scones with Berry Jam & Cream

4.4 stars, average of 19 ratings

Keto Scones with Berry Jam & CreamPin recipeFollow us 71.7k

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!

Hands-on Overall

Nutritional values (per scone)

5.6 grams 4.6 grams 9.3 grams 35.9 grams 14.9 grams 392 calories
Total Carbs10.2grams
Net Carbs5.6grams
of which Saturated14.9grams
Magnesium85mg (21% RDA)
Potassium299mg (15% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)

Ingredients (makes 8 scones)


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%).

Download Recipe


  1. Preheat oven to 180 °C/ 355 °F (conventional), or 170 °C/ 340 °F (fan forced). Mix dry ingredients in a bowl. Keto Scones with Berry Jam & Cream
  2. Add the rub in the butter until the mixture resembles large breadcrumbs.
    Keto Scones with Berry Jam & Cream
  3. Make a well in the centre and add the yoghurt, and then use a knife to incorporate it into the flour mixture.
    Keto Scones with Berry Jam & Cream
  4. 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.
  5. 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.
    Keto Scones with Berry Jam & Cream
  6. Thin the cream with a teaspoon of water, and use to brush the tops of the scones.
  7. 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.
    Keto Scones with Berry Jam & Cream
  8. 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. Keto Scones with Berry Jam & Cream
  9. 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. Keto Scones with Berry Jam & Cream
  1. Blog
  2. Recipes
  3. Breakfasts
  4. Keto Scones with Berry Jam & Cream
  1. Blog
  2. Recipes
  3. Desserts
  4. Keto Scones with Berry Jam & Cream
  1. Blog
  2. Recipes
  3. Vegetarian
  4. Keto Scones with Berry Jam & Cream
  1. Blog
  2. Recipes
  3. Keto Scones with Berry Jam & Cream
  1. Blog
  2. Dearna Bond
  3. Keto Scones with Berry Jam & Cream

Do you like this recipe? Share it with your friends! 

Dearna Bond
Creator of

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.

B I U “ ”
  • Comment
  • Preview

Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (2)

I've noticed that many of your recipes contain coconut flour. I can't eat coconut flour, but I know it absorbs moisture and bakes differently than other GF versions, and cannot be substituted one for one. Do you have any recommendations? I'd LOVE to make these, but suspect they won't turn out if I swap in another type of flour... 😊
PS I've tried several of your other recipes and LOVED them. Thanks so much for all your great ideas! I'm new to Keto but even after the first week could feel the difference in my gut (and overall) health. I so appreciate blogs like yours!


Hi Aveleen, thank you so much for your lovely feedback! The general rule is to use this conversion:
1 cup almond flour = 1/3 cup coconut flour + one more egg + optionally more liquid ingredients if needed (melted coconut oil, almond milk, etc).
I hope this helps!