This is not your traditional scone. This is a better than you imagine keto breakfast scone . The texture is soft, moist with fresh blueberries and a tart but sweet lemon glaze.
Better Than You Imagine Keto Breakfast Scone
This is not your traditional scone. This is better than you imagine Keto breakfast scone. It has a soft, moist texture, and the perfect match for your breakfast cup of coffee. Try this recipe for your friends, they will never know this recipe is low carb sugar free.
Ingredients
- 1 C Fresh blueberries
- 1½ C Almond flour
- ½ C Coconut flour
- ½ C Granulated sugar substitute
- ½ C Full fat sour cream
- 4 T Melted butter
- 3 Eggs
- 1½ tsp Baking powder
- ¼ tsp Salt
- Shavings of half a lemon rind
- GLAZE
- 1 T Butter, melted
- 1 T Heavy cream
- squeeze of lemon juice
- 1 T Powdered sugar substitute
Instructions
- Heat oven to 375°. Butter, a 9 " cast iron skillet (or pie dish).
- Beat together sugar, melted butter and eggs. Add sour cream and mix well.
- Add the dry ingredients and mix well. Add the shavings of half the lemon rind.
- Gently fold in the blueberries.
- Spread in buttered cast iron skillet, or greased 9" pie dish, pat down with fingers and score 8 slices.
- Bake for 25-30 minutes until toothpick comes out clean. While skillet is in oven, prepare the glaze. Mix all glaze ingredients together *optional add more grated lemon rind.
- Top the glaze on cooled scones. I sometimes double the glaze recipe 🙂 Enjoy friends!
Notes
Calories: 207 / Fat: 17.6g / Net carbs: 4.4 g
