Keto Scones with Berry Jam & Cream

4.4 stars, average of 68 ratings

Keto Scones with Berry Jam & CreamPin recipeFollow us 124.0k

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!

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Hands-on Overall

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 gramsSodium94 mg(4% RDA)Magnesium85 mg(21% RDA)Potassium299 mg(15% EMR)

Ingredients (makes 8 scones)

Scones:
Topping:

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.

Instructions

  1. Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). 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

Ingredient nutritional breakdown (per scone)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
2.4 g5.8 g14.1 g159 kcal
Coconut flour, organic
0.7 g1.1 g0.9 g23 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0.1 g7.7 g68 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
0.6 g1.4 g0.8 g15 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0 g0 g0.7 g7 kcal
Water, still
0 g0 g0 g0 kcal
Raspberry Balsamic Chia Jam (KetoDiet blog)
1.1 g0.4 g0.3 g11 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.8 g0.6 g11.4 g110 kcal
Total per scone
5.6 g9.3 g35.9 g392 kcal
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Dearna Bond
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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.

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Comments (8)

Why would my scones not rise?  I followed the recipe and they turned out like hockey pucks

Reply

I'm sorry to hear that Jen. They should rise just fine although they are not meant to rise a lot. You can use gluten-free baking powder instead of the baking soda, or add 1 teaspoon of cream of tartar. This will help them rise even more.

Reply

Oh my goodness, this was incredible! These were my first low carb scones in over two years of being keto and they completely and utterly hit the spot, you've made this girl so so happy 😊 I wasn't paying attention when I flattened the dough so I got 14 scones rather than 8 so I couldn't split them in half... No matter, I just ate two instead! Gorgeous with a bit of clotted cream and some keto compote... Heaven. Thank you so much!

Reply

Thank you Anu, I'm happy you enjoyed!

Reply

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... 😊
Thanks!
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!

Reply

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!

Reply

Hi Martina, that explains going from almond to coconut but her question and mine are how to go from coconut flour to almond flour. The recipe doesn't include an egg to exclude by trying to flip the recipe to 1/3 cup coconut flour = 1 cup almond flour - 1 egg - more liquid. What would you pull out for the egg?

Reply

Hi Laura, I can't be sure how it will work (as I said it's a general rule) in this recipe as there are no eggs. I think that this will work but I can't be sure without trying:
1/3 cup + 1 tbsp coconut flour can be replaced with 1 cup + 3 tbsp almond flour and possibly reduce the amount of liquids (yogurt, cream). I hope this helps.

Reply